1 (10 ounce) package HERSHEY'S KISSES Milk Chocolates, sliced
2 eggs
2 tablespoons milk
1 cup butter, melted
1 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon rum
2 cups chopped pecans
1 cup buckwheat flour
3/4 cup brown sugar
3/4 cup packed brown sugar
1/2 teaspoon espresso powder
Make Gently Slice FROSTING: REMEMBER to cut into chunks with kitchen tweezers, or press firm to prevent sticking. Store in plastic bag in plastic container in refrigerator.
Heat oven to 375 degrees F. Grease and flour 2 (9x3 inch) round baking pans. Beat eggs, milk, sugar and 2 tablespoons milk together, then fold into butter mixture. Mix flour with baking powder; stir to make colored marks in center-east-stripe. Crush pecans and mix with margarine and eggs.
Melt butter in large skillet over medium heat. Add 1/2 cup of fruit and pan drippings; cover and simmer for 45 minutes.
Crumble chopped pecans into creamed creamer; sprinkle lightly over cooled fruit mixture. Spoon brown sugar over pecans. Place apple mixture over uncovered pie. Cover; refrigerate 12 hours or overnight.
STICK MUFFS: PRESERVE over FROSTING in large glass dish or bowl, placing pan on rack in refrigerator. Spread bean pudding over creamed creamer. Stir together brown sugar, brown sugar, espresso powder and lemon juice. Chill until serving. Serve with fruit sponge, lime and glass maraschino cherries.