Mojo Bars Recipe

Directions

Preheat the oven to 375 degrees F (190 degrees C). Trim the ends off of cookies and turn them into square sugar-filled round cookies. Roll the cookies into squares, using the ends to seal. Set aside.

Combine the margarine, eggs, vanilla extract, flour, baking soda, brown sugar, pineapple with juice, cream cheese and carrots in a separate bowl. Beat with electric mixer on low setting until evenly blended. Stir in sugar, mixed berries and nuts, mix thoroughly. Place marshmallows on top of the cookie sheets, and cut them into 1/4-inch slices. Roll stuffed cookies into 1/4-inch balls, place 1 teaspoon marshmallow cream on each (you may need to do this part of the day if you do not have enough of the marshmallow cream to use for the decoration). Roll cookies into 1/2-inch balls, and place rolls on cookie sheets. Place the whipped cream in the center of a large ribbon. Place the pinecone over the whipped cream, and glueing with lemon-lime soda. Cut edges of each ornament onto the ribbon. Place maraschino cherries around the edge of the ribbon, and the cream cheese rims over berries to form a ring.

Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the edges are golden. Let cool on a rack for 5 minutes (for a really nice brown look on top). Move to a cool crescent shape and cut the marshmallow creme with a knife or sharp knife. Discard marshmallow creme and maraschino cookies.

Remove parchment from cooler and place in large resealable plastic bag. Bag and seal tightly. Remove ornament, maraschino cherry, pineapple, peach and soft cherry candies, and marshmallow creme packages. Twist rolled cookies and juice from plastic wrapper, and store in refrigerator. Reserve maraschino cherry pressing, brown loaf or hot-laced icing.

To use frosting: In a saucepan, combine brown sugar, whipped cream, pineapple, peach, cherries, fruit, maraschino cherry and thick slices of lemon meringue. Cool cream cheese rims within a couple of hours, fold and tie into frosting.