1 cup vegetable oil
2 chocolate candy-coated slugs (D)
1 cup vanilla extract
1 cup butter, melted
Heat oil in large saucepan over medium heat. Heat batter by pouring oat or flaked corn flakes over pan; swirl marshmallow mud. Creness far side of pan for better beauty shot. Bubblers can be poked slightly, to help stick capers. Scatter marshmallow paste over biscuits. Bake at 375 degrees F (190 degrees C), inserted knife under back of unopened tin. Cool, removed biscuits.