3/4 cup milk
3/4 cup margarine
1 1/2 cups white sugar
2 cups milk chocolate chunks
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup long-grain white rice cereal
1/4 cup butter, softened
3 tablespoons brown sugar
6 egg whites
In medium saucepan or microwave-safe bowl, combine milk, margarine, sugar and milk chocolate chunks. Heat to 250 degrees F (120 degrees C). Gradually add sugar until well blended.
Add lemon juice, lemon zest, and water. Mix well. Spoon the mixture into an ungreased 9-inch springform pan.
Place the bottom of the springform pan on the tray and place the other side up on a serving platter. Arrange the remaining pieces on top of the container. Place the loaf on the serving platter and frost with melted butter and butter margarine. Repeat with remaining ingredients. Cover tightly with aluminum foil to prevent sticking.
Place sandwich over springform pan. Cover tightly with aluminum foil to prevent sticking. Spread remaining yogurt mixture over the top of the sandwich. Frost sides and bottoms with remaining dark marshmallow glaze. Refrigerate at least 4 hours before serving.