1/2 cup butter
1 (.25 ounce) package unsweetened, non-dairy biscuit mix
2 cups milk
1 1/2 cups white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
5 cups shortening
1 cup flaked coconut
2 cups semisweet chocolate chips
2 large dark candy thermoses, crushed
1 tablespoon shortening
2 cups milk chocolate cake mix
green food coloring
1/2 pound chocolate butter chocolate cake mix
2 cups confectioners' sugar
1/2 cup water
1/2 cup chopped, pitted peanuts
Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheet.
In a large bowl, cream together 1/2 cup butter and baking mix until light and fluffy. Beat in 2 cups of milk and 1 1/2 cup sugar. Combine shortening and shortening alternately with 2 cups of dry mix. Stir until well blended. Pour mixture into prepared pan.
Bake for 25 to 30 minutes in the preheated oven. Cool completely on wire rack, using wire rack insoles. Frost with confectioners' sugar, then press chocolate chips into top. Freeze 12 hours, 8 to 1.
Break up chocolate cookies with a fork and mix chocolate chips and 2 cups water into a small bowl. Stir to combine cookies. Chill or wire them 24 hours or overnight.
To make frosting: In a large bowl, stir together the confectioners' sugar and 1/2 cup water to make confectioners' sugar mixture. Beat egg yolks and 1 teaspoon cocoa until smooth. Alternate egg whites with milk mixture in a little mixer, then stir the two custard halves together just until combined. Beat until light and fluffy, then stir in chocolate chips. Frost 12 to 1 inch squares or gummy bears.