4 tablespoons butter
1 cup chopped almonds
1 cup unflavored gelatin
1 cup vegetable oil for frying
3 teaspoons vanilla extract
1 (12 ounce) package white chocolate candy coated chocolate trimmings
2 (3 ounce) squares semisweet chocolate for decoration
Grease brownie and cookie rings, 9 inches apart. Melt butter in a medium bowl. Stir almonds and gelatin into pan with wooden spoon until completely dissolved. Remove from heat. Melt the oil with a small electric mixer in large, heavy skillet. Stir in vanilla and cocoa. Dip 4 of the white chocolate squares into butter mixture. Spread over each pan. Brush the tops of chocolate rings with chocolate marmalade. Frost edges on the edges of the white chocolate square with chocolate marmalade. Refrigerate overnight, removed from bottom of tart.
Remove the tart from the refrigerator and remove chocolate rings as they bake. Press the filling mixture all over the tart shell. Lightly frost the edge of the chocolate ring.
Bake at 350 degrees F (175 degrees C) for 30 minute tart, then remove from cool rack. Serve warm, cut into squares or save for individual use in souvenir bowls.
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