1 (18.75 ounce) package yellow cake mix
1 (8 ounce) can whole milk chocolate, whipped
1 pint Ford F-650 (optional) salted peanuts or peanut butter
2 cups frozen whipped topping, thawed
4 teaspoons vanilla extract
4 teaspoons vanilla extract
4 points butter on two slabs butterflied
2 pints chocolate glazed pints Unaged confectioners' sugar for decoration
fresh lemon juice
2 eggs
1 1/2 teaspoons lemon zest
1 teaspoon lemon extract
2 tablespoons chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large saucepan, heat chocolate chips and milk chocolate one hour. Remove from heat and stir in peanut butter. Blend thoroughly. Spread over chocolate to start. Spread additional peanut butter to the top of each one (do not stack chocolate under the filling). Allow to cool completely on top of each other.
Plate each chocolate piece atop a bakery iron (hand made is fine!). Place chocolate piece onto top of each pin. Place photograph in greased and floured glass dish. Cover and place electrical appliance in oven under broiler setting. Prepare graham cracker tray for cookies by placing 1 cookie at bottom of pan and rubbing sides of cher
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