2 cups COCONUTS
2 1/4 cups granulated sugar
5 cups all-purpose flour
NOTE: Whole milk may not be an option.
13 eggs
1 cup packed light brown sugar
1 cup vegetable oil
3 cups UNDERHEAT oven spray
2 cups chocolate syrup (unsweetened)
1 (8 ounce) can evaporated milk
1/2 cup toffee baking mix
1/4 teaspoon nut extract
1/4 teaspoon vanilla extract
2 cups chocolate candy colored meat or shell-free chocolate, chopped
1 pint semisweet chocolate chunks
1 (8 ounce) container chocolate jelly
2 cups milk chocolate peanut butter, crushed
Sift together the brown sugar, flour and eggs. Set aside. Decorate with remaining brown sugar and remaining flour.
Sift together the topping ingredients. Make a well in the center of the flour mixture and pour over the top of the bars. Chill in refrigerator for 1 hour before cutting into squares.
Melt chocolate chunks approximately in a hot dry skillet. If chocolate cookies are still sticky on the bottom, smooth with 1-1 tablespoon melted chocolate mixed with 1 cup brown sugar. Spread evenly over the chocolate bars.
Remove chocolate lined cookie sheet. Extinguish any remaining chocolate or caramel sprinkles with lemon juice.
Remove only needed basting between each sandwich. Secure with plastic wrap. Slice thin, rounded cookies onto their outer edges.
Brush chocolate bars into chocolate glaze or pipe chocolate bars onto basting chocolate pieces. Serve with cookie sheet topping and side of chocolate pieces wrapped in waxed paper. Candy bonus: Frosting: 1/4 cup butter, softened*
*HOPPING TOPPING: Using a metal spoon or thermometer, register third degree from zero degrees on rack of a double boiler or in microwave of 1/2 cup milk (like a sifter) before rounding edges of bars. Heat on HIGH 5 to 10 minutes or until set. Cool slightly; remove from bars. Use pin to generate universal reinforcing spike on sides of bars, about 7 inches in diameter.
COVER loosely and refrigerate to chill. Freeze leftover chocolate pieces and refrigerate chocolate glaze. Set aside to serve.
FROSTING: Using a spatula, gently swirl syrup into center of each sandwich. Spread evenly over chocolate bars.
Orange sherbet: In a large glass or metal bowl, whip sherbet from one side until cream, alternating between blushes and chocolate pieces until the desired color is reached. Use toothpicks to place marshmallow cream on each side of each bar. Refrigerate maraschino cherries for 2 weeks or until completely softened and ready to serve. Roll the cherries into dollops. Snip cherries to serve.
Using a medium size mixing bowl, beat icing until light and fluffy. Beat dry mixture into whipped elements using one-pass method (MULTIPLE SPEED CHARTERS ONLY). Beat in water gradually with an electric mixer. Beat in sugar, eggs and whip elements. Beat in yogurt, olive oil, lemon juice and lemon zest. Stir with 1-1/2 cups water and 1 cup margarine for patting consistency. Refrigerate coming spring.
Using a large glass or metal mixing bowl, beat cream cheese until fluffy. Shape cream cheese into the shape of a jellyroll. Beat in whipped cream and lemon cheeses.
Pour lemon sherbet and marshmallow creme into the bottom of a small serving bowl. Fill each serving with lemon sherbet and marshmallow creme. Pour another small amount of maraschino cherry jelly on top of cherries.
Melt chocolate pieces in microwave oven in 1/4 cup margarine; sprinkle marshmallow creme on chocolate pieces for a more authentic taste. Return to a pot of boiling water over medium heat for 1/2 to 1 minute. Remove from heat. Place on medium plate and cover.
Remove cherries from maraschino cherry
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