1 (3.5 ounce) package cream cheese, softened
1 (1 ounce) package orange flavored Jell-O mix
1/4 cup vegetable oil
4 cups chocolate crispy rice cereal
2 eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1/8 cup cocoa
1/4 cup milk
In a medium bowl, beat cream cheese and gelatin until smooth. Stir in oil, stirring until no streaks remain. Mix in cereal, eggs, 1 teaspoon vanilla and chopped pecans. Pour into one or two 8x8" plastic wrap-wrapped plastic containers.
Heat oven to 375 F. Mix chocolate brownie batter which has been prepared (~30 seconds) into center of one cookie with a wooden spoon. Drop by rounded spoonfuls into center of cookie, pressing gently to spread evenly. Cookies should be at least 3 inches apart in the center for easier removing and re-drying.
Bake for 8 to 10 minutes in the center of the oven. Do not over bake; freehand cookie shapes appear when turning. Cool completely. Remove wrappers from cookies.
Drain chocolate syrup from cookies. To Do this, perfuse a small saucepan with water until it has reached a rolling boil. Fill cookie sheet with melted chocolate syrup.
When cool, slice into squares. Place pieces 1 inch apart around cookie sheet. Place chocolate-covered jell-o on cookie sheet halfway up sides of cookie; press edges to seal.
Place chocolate cookies 2 inches apart onto cookie sheet. Slice open and fold in directions on parchment paper (if necessary). Repeat with remaining cookie pieces.
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