1 (12 ounce) can marshmallow creme
1 (6 ounce) can sweetened condensed milk
3 teaspoons cocoa powder
1 tablespoon coconut rum
1/8 cup banana liqueur
1 (8 ounce) package homemade soluble instant chocolate pudding mix
2 cups mini chocolate pudding
4 chocolate eggs
In a medium saucepan, combine marshmallow creme, sweetened condensed milk, cocoa powder, coconut rum, banana liqueur and vanilla pudding mix. Stir together and stir over low heat until well blended. Remove from heat, stirring occasionally, until mixture is thoroughly chilled. Cover and refrigerate 30 minutes before serving.
Reheat oven to 450 degrees F (220 degrees C). Place marshmallow creme mixture in a small saucepan over low heat. Stir in reserved vanilla pudding mix. Place in oven to cool and stir in chocolate eggs. Pour into one of 2 shallow 2 inch or 3.5 ounce jelly molds. Chill completely before cutting into bars.
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