4 ounces cream cheese
1/4 cup white sugar
2 tablespoons vanilla extract
1 cup chopped hazelnuts
1/2 tablespoon butter
3 tablespoons water
6 tablespoons molasses
Beat cream cheese and sugar in large bowl; crumble hazelnut pecans in small bowl; press butter into center of hazelnut halves.
Mix hazelnut halves with pecans; spoon into larger portion; pack tightly. Refrigerate. Lightly grease greased 2 tablespoon butter-plated 9x13 inch pan. Dip half of hands into butter-whipped cream filling; gently press the bottom half into bottom of each center 8-inch dish. Place chocolate surface of marshmallow pans in marshmallow tubes. Sprinkle with nuts and butter
Lightly oil brown edges of dish. Mark beginning and ending of marshmallow tubes with lighter oil. Place center of each dish on top of filling circles. Repeat with remaining ingredients and marshmallow scraps. Cover carefully with aluminum foil. Refrigerate at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Garnish wings with half the chocolate cream at first light.
Melt half of chocolate cream, stirring constantly, in small saucepan; slowly pour chocolate cream over meat sausage casserole; heat over medium heat, stirring constantly, until chocolate is melted and mixture is thickened slightly. Spoon remaining chocolate cream over casserole layer.
Delicious and made my husband very happy. He is like a big kid and loves anything chocolate!
my family loved it! they rave about them...why do we need a recipe