1 large milk chocolate creme
1 (12 ounce) package white chocolate brownie mix
1 1/4 cups evaporated milk
2 bananas, sliced
1 1/2 cups chocolate-covered apple
1 cup white chocolate chips
Preheat oven to 250 degrees F (120 degrees C). Line a large sheet pan with foil or aluminum foil. Spread chocolate creme evenly on top of foil; remove foil. Set aside to cool completely.
In a blender, combine creme, brownie mix, evaporated milk, bananas and apple. Blend well. Heat oven to 350 degrees F (175 degrees C). Beat sugar mixture in large bowl until whipped; pour into prepared pan. Spread over chocolate creme layer. Cover and refrigerate 2 hours; chill before cutting into bars. Wrap waxed paper tightly around edges to keep cool; cut to 4. Cut into 6 wedges. Place the chocolate bars in cardboard tube of 8 if using.
Lightly grease and flour three 8x8 inch pan or 9x9 inch pan. Pour remaining chocolate mixture over creme-aubergine layer of chilled cake pan. Chill overnight; loosen wax paper and frost. Place over medium heat, stirring constantly until chocolate fudge is melted. Place bars in pan; cool completely.
Line a large baking sheet with waxed paper. Use piping line for 1/4 inch cracks in foil; fill with chocolate fudge. Refrigerate at least 2 hours to allow flavors to blend.
Arrange cake in pan; frost evenly with freezer-melted chocolate. Garnish with butter, chopped almonds and chopped bubble gum. Refrigerate about 45 minutes. Jam bars in center loosely with tweezers; carefully remove bars before frosting. Wrap tin foil tightly around outside edge until tightly bound by foil. Cool completely; remove foil. Refrigerate for 5 hours or until set.
Cut into thick curls; spread widely. Label with chocolate-coated as a note or an approval. Tightly pack onto foil. Chill at least 4 hours before cutting into bars. Cut into 6 wedges, and store in refrigerator.
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