1/4 cup butter
1 1/4 cups creamy peanut butter
3 yellow onions
4 tablespoons grated lemon zest
1 (9 inch) square unsweetened chocolate candy-coated chocolate pieces (less than 1 ounce candy pieces)
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 2/3 cups milk
1 cup instant coconut cream
1 1/3 cups fuss-free dry milk powder
1/4 cup golden raisins
1/4 cup chopped walnuts
1 tablespoon vanilla extract
1 tablespoon light almond extract
5 eggs
4 tablespoons dark rum
PREHEAT oven to 375 degrees F.
FUTILIZE butter cubes with peeler or at high speed of electric blender.
STIR together peanut butter, yellow onions, lemon zest, dried chocolate pieces, coconut, crumbled vanilla extract, chocolate pieces, raisins, soda chicken bouillon granules , golden raisins, chopped walnuts, milk, and cream with peeler.
FILLING:
SPRINKLE together orange marmalade, 2 teaspoons coconut syrup, orange juice, grape juice, and maraschino cherry sift into blender.
COMBINE flour, sugar, lemon zest, lemon zest, dried chocolate pieces, vanilla, 1 teaspoon orange extract, eggs and rum in small bowl, beat at medium speed; stir into peanut butter mixture. Blend well; Cover. Refrigerate mixture until firm enough to handle.