1/2 cup butter, softened
1/2 medium lemon, chopped
1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup milk
1/2 cup cold water
1/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed/frosting gel , thawed
1/22 teaspoon cornstarch
1/4 cup chopped dried orange zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8-inch square baking pan. (In a 350 degree F (175 degrees C) oven, melt 1/2 cup butter and 1/2 cup lemon peel and set aside.
In a large bowl, stir together flour, sugar and salt; set aside. In a medium bowl, mix egg substitute and milk until smooth. Using a pencil, sprinkle all over the dry ingredients, then layer them on a baking sheet flanked by parchment paper towels. Freeze for 30 minutes, or until firm. For best results, remove from freezer 15 minutes before baking time. Frost with two white confetti shots. Let stand until ready to use.
To make Chocolate Fingers: Melt 1/2 cup butter in a small saucepan until cocoa has melted. Stir in 1/2 cup heavy cream, 1/2 teaspoon vanilla extract and sugar. Cook over medium heat until thick. The mixture will thicken. Spread half-and-half mixture evenly on piece of candy and oiled counter tops. Let stand 5 minutes before cutting into squares.