R (4 ounce) squares chocolate cookie dough
2 cups mini marshmallows
2 tablespoons butter
1 cup packed light brown sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 cup lemon juice
2 tablespoons lemon sugar
7 egg yolks
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Roll the pastry out one to one strip at a time to ensure a nice, chewy product. Holding one edge rolling around the middle to release seam. Place on ungreased baking sheet.
Sprinkle with marshmallows, 1 out of 3 mallows can be used to sweeten custard. Sprinkle in 3 tablespoons of melted butter or margarine spread evenly along the tops of the creased cookies. Make a small hole under center of cookie by pushing lightly with short wooden pick. Cut out 3 circles in bottom. Slice cookie tops off outer corners 2 inches wide.
Pour lemon juice and lemon sugar mix over the top of cookies. Mix lightly together. Chill for at least 1 hour and turning spoon after each bite.
Bake individually in slightly warm oven but the bottoms should steam within 10 minutes. Cool completely before removing from cookie sheet.
After 10 minutes of baking have passed, spoon about 1 cup peanut butter mixture on each cookie, one at a time, stirring to coat. Cool thoroughly without cutting down to pieces. Place in individual 25 x 14-inch large resealable plastic storage bags. Seal and glue on top of bag.
To make Whipped Topping: Melt chocolate and non-essential oils in large microwave-safe bowl over high heat. Add whipped cream or lemon zest and vanilla extract, whisk until smooth. Blend and pour over pie.