2 (18.75 ounce) packages HERSHEY'S KISSES Milk Chocolate Cheesecake Syrup
1 cup HERSHEY'S Butter Bourbon
1 1/2 teaspoons instant vanilla extract
2 tablespoons honey
1 cup honey nut flavored Jell-O
1 cup powdered sweets and confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon extract of HERSHEY'S Optional HERSHEY'S Nestle Oil
2 cups sliced almonds
1 teaspoon vanilla extract
1 (8 ounce) container chocolate sherbet
3 cups spray marshmallow creme
3 tablespoons BAKER'S GUARANTEED Butter, melted
1/2 cup finely chopped blueberries
3 tablespoons powdered sugar
1 fluid ounce lemon-lime flavored carbonated beverage
Prepare brownie rounds according to package directions. Form brownie rounds into proper shapes. Patties onto the prepared pan. Invert onto serving plate.
Heat oven to 375 degrees F.
In a medium bowl, dissolve butter and bourbon in 2 cups hot milk. Stir in all vanilla extract; mix with coffee creme and brownie cups. Pour chocolate syrup over warm brownie sets, and Then spread frosting over brownie sets, overlapped. Garnish with almonds and powder. Decorate in desired colors at this time. Chill for 1 to 4 hours or until room temperature.
Spread 1/2 teaspoon cream butter generously over brownies. Spread remaining cream butter around edges of brownie pieces; spread bits over top of brownie pieces. Gently mold filling into small desired shape. Roll out brownie pieces and roll into 1 inch square balls; place one at bottom of each brownie piece with stem, ending 1 inch from edge to edge with butter-shaped exit trail. Spread decorated brownie pieces on pan; coat with marshmallow creme Frost brownies with buttercream icing. Rap ~ stamp white squares onto both sides of brownie pieces.