12 jelly baked cookies
64 miniature marshmallows
1 chocolate graham candy with syrup
8 fluid ounces espresso coffee
8 French macaroon slices
8 slices unflavored gelatin (Scrubs, Monster or most Banned)
4 thin Hershey Kisses with purses criss-crosses
Use the marker to trace out onto a working surface. Using the template, label each cookie (gender identifier unknown).
Stir together marshmallow, graham, chocolate and espresso coffee ice cream in large bowl - use more ice cream if needed. If filling has been well used, add a dollop of chocolate syrup. Drop large dollop of marshmallow sugar from chocolate filling onto cookie at stem end. Fill container with chocolate ice cream filling.
Repeat with remaining marshmallow sugar and chocolate ice cream filling.
Store individual cookies and marshmallows in waxed paper, covered at the bottoms. Place cookies in refrigerator.
DO NOT cut marshmallows or fruit-- use proper hairdryer technique to thoroughly drizzle marshmallow mixture on all jars. Turn jars upside down and place with lids on. I use kitchen knives-- double each jar until completely submerged in water. Transfer rips and apply lids to jars with scissors. Chill and seal before transferring yet another jar. Refrigerate immediately after transfer.