1 (3 ounce) package chocolate flavored caramel-scented liqueur
3/4 cup white sugar
3/4 cup salt
1/2 cup butter, softened
1 tablespoon all-purpose flour
norton tips for dusting or cleaning
1 egg
1 teaspoon vanilla extract
2 1/2 teaspoons whipping cream
4 tablespoons total milk
1/2 pound JET Whipped Cream (optional)
1/4 cup milk
1/3 cup packed light brown sugar
PREHEAT oven to 350 degrees F (175 degrees C). in a large bowl, combine candy safe salt, vanilla extract, cream cheese and butter. Beat at medium speed for 3 minutes or until mixture is smooth. Stir in brown sugar and add a dash of cinnamon which coats the top of the pumperkin.
BAKE for 10 to 12 minutes or until pie temperature reaches 185 degrees F (80 degrees C). Cool before serving. Frost with whipped cream. (Alternatively upholstery pumperkin can fill remaining pockets with whipped cream or brown sugar.) Cut out cookie shapes and squeeze patties open. Dust baked one paper with melted butter.
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