4 ounces chocolate brownie mix
1/2 cup sliced almonds
1/2 cup chopped dates
1 cup demerara sugar
1 teaspoon vanilla extract
1 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup creamed corn
1 (3.5 ounce) package instant chocolate pudding mix
1 (3 ounce) can mandarin oranges, drained
Beat brownie mix, almonds, dates, and sugar in large bowl. Stir together into 1-cup-size mold. Shape into 1-inch balls and place on ungreased cookie sheet.
Place one small ball of chocolate around center of each cookie. Fill with whipped cream, filling mixture. Place another small ball of chocolate around the edges and the bottom of the cookie. Refrigerate overnight.
During 3 hours, preheat oven to 350 degrees F (175 degrees C). Prick each cookie on the surface with a fork.
While cookie drying, prepare chocolate swirls. Place marshmallow or marshmallow glaze around each cookie to allow bubbles to form. Place white chocolate pieces on each cookie.
While cookie drying, prepare marshmallow frosting. Heat butter in small saucepan over medium heat. Stir marshmallow cream into creamed corn cereal in small bowl; mixture will soak in, a little at a time. Keep warm until serving. Frost outside of cookies, and cut out frosting for inside.
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