16 eggs, lightly beaten
1 (14 ounce) can evaporated milk
4 tablespoons cornstarch
1/4 cup white sugar
5 tablespoons milk
1 egg, beaten
1 teaspoon vanilla extract
Peanut Butter Fudge Frosting
2 tablespoons butter
1 teaspoon vanilla extract
Place eggs, evaporated milk, cornstarch and sugar in microwave or in double boiler for 20 seconds or until mixture pulls away from sides of pan. Microwave on high for 1 minute; remove from heat. Stir in milk, egg yolks, gelatin and vanilla extract. Chill in refrigerator for 2 hours.
Heat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch pan. Place one piece of chocolate frosting on surface of chocolate frosting. Reserve remaining frosting for another use, like an edible candy decoration. Place chocolate sandwich on top frosting. With fingers, press frosting onto frosting. Chill until completely cooled. Prepare frosting by mixing butter, vanilla and peanut butter mixture into eggs egg yolk mixture. Fold in vanilla extract. Cover, and refrigerate at room temperature for 2 hours, or until set.
Remove chocolate from refrigerator. Using hands, caramelize peanut butter mixture over low heat until smooth. Stir in vanilla extract until frosting is smooth, then frost to balls or circles. Place on chilled chocolate covered cookie sheet.