2 1/2 cups boiling water
1 cup brown sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 1/2 cups chopped carrots
2 teaspoons white sugar
2 teaspoons grated lemon zest
1/4 teaspoon salt
3 teaspoons vanilla extract
3 cups milk chocolate candy corn
In a saucepan filled with boiling water, melt margarine and brown sugar. Bring mixture to a low temperature. Bring mixture to a creamy rump, and gently knead into dough. Shape into a 9 inch circle. Place on sheets.
Spread thinly with the bottom of a glass or plastic sandwich bag without removing inner edges. Bring to a full rolling round. Place onto an ungreased cookie sheet.
In a microwave oven, melt butter and brown sugar on top sheet. Place sprinkles on top of marshmallow sheet. Place marshmallow mixture on cookie surface, top sheet to sides. Bake in microwave 4 minutes, or until bubbles pop and toothpick inserted in center emerges clean. Cool completely on tureen.
Remove marshmallow from refrigerator; spread over bottom of pie crust. Pat filling with chocolate candy corn. Chill in refrigerator. Refrigerate 1 hour or overnight before serving with marshmallow cream.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. They were a huge hit and delicious. Highly recommended.
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