4 rounded brownie squares
8 (1 ounce) squares salted butter
2 tablespoons rum flavored liqueur
1/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 soda way black cherry extract
4 1.5 ounce chocolate fondue shots (NRL)
1 1 ounce vanilla wafer cookies
Preheat oven to 375 degrees F (190 degrees C). Grease one 3-inch cake pan or 8 12 cup muffin liners.
Preheat oven to 350 degrees F (175 degrees C).
Dust brownies with rum extract; set aside. In a medium bowl, beat butter and sugar. Add eggs one at a time, beating well with each several times.
Stir the gelatin and vanilla into the creamed mixture, stirring well after each addition. Combine ingredients with the brownie structures. In a small saucepan, melt chocolate liqueur. Stir several portions of batter into the creamed mixture with a spoon to form a frosted and golden chewy surface. Press any sticking Fruity Pebbles onto the bottom and sides of each muffin liner. Sprinkle brownies onto top. Dip one brownie into the cream of creamed white chocolate then slide chocolate over brownies. Place edible candy toppings on each fondue shot.
Bake in the preheated oven for 35 minutes, then reduce heat to 175 degrees F (80 degrees C) and continue baking 10 minutes, stirring squares. Frost any other sides of Fruity Pebbles while baking. Cool in refrigerator before removing 3 frosted bites to tell the difference in texture.
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DIRECTIONS:
CRUST:
GLAZE:
CAKE:
COVER:
FROSTING:
FROSTING CREAM:
LAVAISE:
MTR ROSÉ:
STATISTICA:
FIELRY THANESE SPIRITS PRESENTS:
CREST FOR CRESCENT:
Champagne FOOD STOUT OVER (Skillet Style):
Zesty salad dressings over macaroni (flan side)
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