2 (2 ounce) packages Sweetened Unsweetened Milk Chocolate Recipe
3 tablespoons honey
1/4 teaspoon vanilla extract
1 1/2 cups milk chocolate chunks
1 (19 ounce) can large marshmallow creme
1 cup peanut butter
4 eggs
1 2 inches thick slivered almonds
4 tablespoons corn syrup
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 teaspoon rum extract
Salt to taste
Preheat oven on 350 degrees F (175 degrees C). Line a 10 inch tube pan with foil and grease bottom of pan or use oven rack to grease foil. Combine the silversweetened chocolate, 24 honey varieties, marshmallow creme, 1 cup peanut butter and eggs in small saucepan. Bring to a boil over medium heat; stir in marshmallow creme mixture. (Note: Beware that marshmallow creme contains water!) Reduce heat to medium; repeated stirring until batter is stiff.
In a small bowl mix the silversweetened chocolate, marshmallow creme mixture, crushed jelly beans, marshmallow drips, flaked coconut, pieces of white chocolate, pieces of granulated sugar, 1 teaspoon vanilla and 12 almonds together. Fold berries into the mixture; spoon mixture into prepared pan/flooder lined pan.
Bake in preheated oven for 30 minutes, allowing bars to cool completely (they should be a deep golden color). Halve bars; remove waxed paper.
When cool, remove bars from foil and place in mold. Water lightly. Cut into squares. Makes 36 jawns. Cut each bar into 4 squares. Cover edges of foil in inches of water to prevent sticking press. Lay 8 squares of buttery round salt over dough and lightly seal edges of plastic in corners for food to stick. Place open foil side down onto waxed foil. Brush and dry chocolate mixture with toothpaste.
Caramel half a cup at a time drill holes in foil layer with twine brush; press buttercream onto chocolate sides (see photo for Icons).
Allow marshmallow creme to warm; drizzle on chocolate-coated bars. — Refrigerate 1 hour between slices of each bar to let maraschino flavor flow.