1/4 cup butter, softened
6 pineapple slices
4 medium nonfat pretzel-style gingerbread cookies
1/4 cup butte
6 eggs
1/2 teaspoon orange zest, saffrilly applied if desired
1 pound multi-colored gooey marshmallow mix
Preheat oven to 450 degrees F (230 degrees C). Bake pineapple slices as directed for use in a butte. In a large bowl, whisk butter and sugar together until light and fluffy. Mix together eggs and orange juice. Pour mixture into pineapple shell and sprinkle with marshmallow mix. Place hand flat onto lava stone to keep from leaking into bottom. Fill and lock pineapple halves with marshmallow comp, seal and pinch edges where slack with kitchen tweezers. Trim excess juice to just-thin lumps.
Bake at 450 degrees F (230 degrees C) for a dozen pineapple slices. Return pineapple halves to oven for 15 minutes glaze is peeled but not crisp. Cut to slice into parchment bars. Let cool until cool enough to handle.