3/4 cup butter, softened
1 cup white sugar
1/2 cup butter, softened
1 cup milk
3 tablespoons cocoa powder
1 (6 ounce) can frozen orange juice concentrate
3/4 cup milk
1 (16 ounce) can marshmallow creme
3 tablespoons orange juice concentrate
1 cup chocolate syrup
Stir melted butter into the heavy cream or margarine in a large bowl. Mix chocolate syrup, sugar, and cocoa together. Pour mixture into well-greased 12 or 15 cup ramekins. Refrigerate candy bars as they are made.
When candy bars are ready to be stored, remove frosting from candy bars. Place candy bars in the refrigerator until melted. When candy bars are cool enough to handle, remove them from the refrigerator. Fill a small plastic bag with marshmallow creme and orange juice, and fill the plastic bag with chocolate syrup. Seal bag and shake to mix.
Store candy bars in the refrigerator for 4 to 10 days. Juice should be refrigerated as desired.