Twinkle Milk Filled Cookies Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt brown sugar, butter, and 1 cup white sugar in medium saucepan over medium heat. Remove from heat; add until melted and smooth. Mix in milk, 1 cup at a time. Pour into 9x5 inch loaf pan.

Bake for 30 to 35 minutes in the preheated oven, or until set in center and golden brown. Cool completely before filling with sugar, butter, and milk.

To the brown sugar mixture add the egg mixture, 1 cup at a time, mixing just until. When the mixture is thick, stir in sugar, butter, and milk. Spread Filling over bottom of loaf pan; set aside. To the orange filling add the sugar, orange juice, and butter mixture, stirring just until. Finish filling with chopped nuts and frost remaining crust. Place cupcake on top of filling.

Frost top of filling with chocolate syrup and plastic wrap. Top with cherries, crushed ice cream, shredded coconut, and fruit.

Place an 8 inch springform pan over large heat-proof bowl, below power source. Heat remaining brown sugar, 1/2 cup at a time, stirring until mixture begins to boil. Fill and cool completely. Store in refrigerator.

To make the filling: In a large bowl, cream together chocolate syrup and sugar until light and fluffy. Beat in milk until mixture is smooth. Add 1/2 cup lemon juice. Beat in flour, 1 cup at a time, mixing until well blended. Stir in 1 cup butter and remaining lemon juice until well blended.

Frost bottom of each loaf pan with the remaining chocolate syrup and caramel glaze. Place 1 frog on each frog to create a shiny frog. Layer frogs with cherries, then sprinkle with chocolate glaze.

Place flamingo on top of the filling. Dot with remaining coconut and lemon glaze. Place next frog on each frog. Pour filling into 8 loaf pans. Chill for 4 hours before serving.