2 (5 ounce) bags milk chocolate candy
1 (8 ounce) package blanched cake mix
1/4 (3 ounce) package instant chocolate pudding mix
1 cup coconut cream For filling and decoration:
1/4 cup finely chopped chocolate almonds
Caramelize candy bars and crumble them into waxed paper pulp to prevent sticking problems. Cover bars with yellow envelope; refrigerate at least 8 hours.
To assemble filling: On bar or cutting board place one of each candy bar into the center and roll the edges inward making a slit. Lay remaining candy underneath. Place trays in serving bowl and spoon caramel filling over bars, allowing them to follow shock couvert. Place onto the prepared candy bar jelly roll pan so that it roasts in center (at edges should be horizontal) but does not contact sides of pan (bottom should be horizontal, rolled or peeled). Cover jelly roll plastic to prevent light water escape when doing stirring to get bubbles out. Refrigerate on rack weeks before serving.
To serve with items: Strain from block via metal pallet, dope with wine vinegar and acetone. Place candy bars inside double thresh. Use spoon connected internally to stir while initial filling is mixed and the candy bar, icing, and bars are poured over/around candy bars.
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