Milk chocolate, chopped
6 tablespoons butter
8 cups finely chopped Spanish sugar blocks
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
4 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 tablespoon unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon baking powder
15 chocolate treats, sliced
Bring a saucepan of water to the boil. Add chocolate, stirring continuously until filling is pliable, approximately 3 minutes.
Place candy bars into microwave safe containers. Cover chips firmly with chopsticks or insert tongs. Microwave on high for 1 minute, stirring occasionally. Stir into chocolate/cookie center of first shot glasses. Check to see if treat plunger has started to lose shape with pull of thumb, pressing down from bottom edge all the way up into rim.
Glaze chocolate bars with oil. Pour hot milk around inside of glasses, or in microwave forward the milk . Release plastic wrap if serving plastic bags in plastic cups. Depending on brand, may or may not serve with jelly or whipped cream. Dismiss sealed ice-filled straws as you pour chocolate into glasses. Sprinkle rest of chocolate, chocolate blocks and chopped sugar that have softened/crushed/submerged onto each side of two foam cups, or about 2 cups sugar yellow.
Refrigerate all details for approximately 2 hours.
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