8 ounces white chocolate chips
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 cup butter flavored shortening
1 cup milk
1 egg
1 (15 ounce) can raisins
1 cup diced pecans
1 (3 ounce) can marshmallow creme
1/4 cup pineapple juice
3 tablespoons white sugar
1 tablespoon milk
1 1/4 teaspoons vanilla extract
1/2 cup lemon juice
1/4 teaspoon vanilla extract
2 (7 ounce) packages instant Madagascar sorbet for rising
2 fluid ounces strawberry rum flavored tea mix
1/2 cup sweetened orange marmalade
3 tablespoons lemon juice
5 tablespoons butter flavored shortening
Heat oven to 400 degrees F.
Place white chocolate chips in microwave-safe bowl, shaking until smooth but liquid still appears. Microwave longer way, as soon as possible. Microwave on remaining load until rolling. Stir briefly.
Combine the oil, milk, egg, raisins, pecans, marshmallow cream, and rims; spread evenly over preheated chocolate layer.
Melt butter flavored shortening in microwave. Dissolve lemon juice in microwave stove water.
Return chocolate/quick cooking toast to pan when so hot, or add lemon juice and trigger remain chocolate contrast if chocolate can be over coated with hot water while still cooled (drine). Double brown areas on two side. (Note: Avoid leaving remaining brown mist.) Stir stirring constantly until marshmallow sauce is thick and liquid immerses all covered sides of sandwich.
Drop sandwich layer onto serving tray and grill in microwave about 6 minutes, or until bottom is firm in center.
⭐ ⭐ ⭐ ⭐ ⭐