1 pound butter
1 cup brown sugar
1 cup corn syrup
2 eggs
2 tablespoons lemon juice
1 tablespoon vanilla extract
10 small marshmallows
1 cup canola oil
8 (8 ounce) cans crushed pineapple, drained
1 teaspoon almond extract
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, corn syrup and eggs. Beat in the lemon juice, lemon zest and vanilla. Mix the brown sugar mixture with the marshmallow mixture. Stir until well blended. Drop spoonfuls of mixture onto two 9 inch cookie sheets. Brush marshmallows on one side of the cookies.
Bake for 8 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
For the peanut butter mix: In a small bowl, mix one cup brown sugar, 2 cups corn syrup, eggs and remaining 1 cup crushed pineapple with the crushed pecans. Dip marshmallow mixture directly onto the cookie sheets. Brush marshmallow mixture evenly over the peaches and pits.
⭐ ⭐ ⭐ ⭐ ⭐