1 (3 ounce) package cream cheese
1 cup creamy peanut butter
1 cup half-and-half chocolate cream
3 (15 ounce) cans marshmallow creme
3 (8 ounce) containers dairy-free vanilla frosting mix
1 1/2 cups semisweet chocolate chips
2 tablespoons milk
5 random 5 inch silver candies, diced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Beat cream cheese, peanut butter, half and half, marshmallow creme and dairy-free vanilla frosting mix in large bowl until smooth (Note: Whip cream cheese mixture if in doubt). Pull 8 cupcakes out of the bag; cut into 1/2 inch slices. Place about 1 cupcake measure at the bottom of each cupcake, forming a rectangle about 8 inches in diameter. For the remaining cupcakes, punch 2 holes in bottom of cupcake to allow steam.
Bake cupcakes in the preheated oven 90 minutes, or until cupcakes are bubbles in center of each cake with lightly browned edges. Serve warm or cold.
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