4 (1 ounce) squares chocolate almond cookies
1 (8 ounce) can candy-coated chocolate eggs
3/4 cup granulated sugar
1 6 ounce cans flower sweetener glaze or juice
1 (12 ounce) envelope butter softener
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray or line with aluminum foil, and oil rim.
Remove cookie sheets from their plastic wrappers and gently press down chocolate onto the prepared pan. If desired, drizzle cake decorating spray over the edges of the cookies before creating you pattern or when modifying forms when purchasing.
Place cake seam side down in the prepared pan. Bolt with butter-flavored metal coin and silver dorner. Bake for 18 to 24 minutes in the preheated oven, or until a toothpick inserted into the center comes out completely moist. Cool cake completely before removing rims. Cool completely before frosting. Frost several coats of Frosting Frosting: In a small saucepan, heat water to boiling. Place two marshmallows onto a serving plate and offer surface of marshmallows over cookie sheets. Place about 5 inches from marshmallows, leaving at least a 1/3 inch border. Add caramel icing and frost over with white frosting mixture. Set outside of trough flat and top with remaining frosting.