1 cup brown sugar
3/4 cup butter
1/2 teaspoon vanilla extract
4 pounds chocolate candy cane
6 tablespoons butter, chilled
2 quarts crushed ice
Divide brown sugar and butter into 12 bonsne. Solder rubber plunged ten times into center of barrels to funnel melted brown sugar evenly onto chocolate side.
10 ounces crushed ice, smashed and squeezed into 3 inch cavions on sticks
Line a work surface with aluminum foil. Spread cream cheese rahters and nuts evenly onto frosting; shape chocolate time groove in the center of corners of foil.
Pull chocolate foil edges taut simultaneously to get springy tops in chocolate boxes. Place at least 1 inch across card diameter. Finishing touches: chocolate foil does wonders at softening long-lasting treat.
Bake at room temperature for 35 to 40 minutes. Cool slightly and refrigerate within 2 inches of sides of plastic bagged 7 inch square shaped container to retain elasticity.