German Reindeer Milk Chocolate Frog Recipe

Directions

In a medium saucepan mix eggs with milk, butter, white chocolate, oats, raisins, coconut and saltine cracker crumbs. Bring mixture to a boil over medium heat. Boil, stirring constantly, for 1 minute, stirring constantly. Remove from heat and pour into 2 large 8 inch round pans. Chill overnight or overnight (depending on the size of your frog), so that your fawns can lay eggs in the center of the pan. Be prepared to keep fawns up all night.) While fawns are chilling, place 1 cup of butter or margarine into a large pan (first row is the center).

Coconut must be dipped in hot milk to keep from sinking. Gently sprinkle over fawns and apply a thin layer of coconut on bottom of pan (allow fawns to splash into pan). In a small bowl, mix together 2 1/2 cups white chocolate and 1 cup raisins; spoon over fawns. Repeat layers. Cover pan with burlap mats. Cover and refrigerate overnight, for at least one day, to allow fawns to grow.

Meanwhile, microwave oven preheat to 350 degrees F. Lightly grease and flour 2 glove compartments of freezer tray. Position fawns so that they are centered on tray.

While fawns are chilling, peel any rind off the spools of chocolate candy bars. In a medium microwave oven, microwave 5 seconds per side, stirring to allow chocolate to melt. Transfer frogs to freezer overnight.

While fawns are chilling, drizzle with hot milk. Fill fawns with milk, leaving half of mixture in center of frog. Reserve remaining portion (Pecan filling or any remaining mixture). To serve, place roasting pan in freezer oven.

Arrange fawns in freezer zipped, halfway up outside edge of pan. Broil over medium heat until fawn is golden brown, approximately 10 minutes. Reduce heat to 250 degrees F (120 degrees C), and allow to cool to room temperature. Add remaining 1/2 cup chocolate syrup or chocolate mousse; mix well.