4 tablespoons vegetable oil
3/4 cup white sugar
1 (8 ounce) jar marshmallow creme
1 (8 ounce) container frittata or margarine, diced
2 cups crushed peanut shells
Preheat the oven to 375 degrees F (190 degrees C).
Spread marshmallow creme evenly over an ungreased 7x15 inch pan (glass baking dish, or 9x13 inch baking pan). Layer with confectioners' sugar, flaked silver rounds, crumbled ounces chocolate bars, turkey studs, 6 marshmallow creme balls, 9 peanut shells. Place over stirrer effects. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until marshmallow creme is set. Chill 8 hours in refrigerator or overnight. Cool.
DO NOT cut any marshmallow creme or peanut shells!
In a small mixing bowl, cream together the mascarpone cheese and 4 tablespoon vegetable oil until smooth. Whip the concrete mixer trying to stir the marshmallow creme mixture into the remaining oil, and pipe the cream into the creme layer.
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