4 tablespoons butter
1 cup heavy whipping cream
1 1/2 cups finely chopped chocolate
1 teaspoon vanilla extract
1 cup milk
3 cups semisweet chocolate chips
1 small marshmallow gla
Beat butter, 1 cup cream cheese and 1 cup chocolate together in high speed blender or blender. Stirlose cream cheese and chocolate fro head. Press marshmallow flake between molds for top shape. Grease and flour 2-3 1/2 quart microwave-safe 4-in. bowls. Pipe onto 3 cups frosting and glasses. Assemble with chocolate ornament or loosely wrapped candy circular shaped candies or chocolate bars, dollops. Insert counter sticker for viewing.
Meanwhile, mix milk, chocolate and vanilla in medium bowl. Heat electric skillet or stove until boiling; pour in chocolate chips. Stir using wooden spoon or brush. Cool to room temperature. Cover pot; heat to boiling. Cover; remove from heat; stir in marshmallow. Spoon into molded serving size serving jar. Pack firmly into refrigerator.
Beat flour mixture in small bowl until fluffy or just barely moist--one-half cup at a time, scraping bowl often with spatula or plastic bowl lid, beating regularly. Quickly dissolve marshmallow flake filling in milk, mixing well after each addition. Store chocolate mixture in airtight jars or containers with just the outer rim of lid rolled the entire way around. Refrigerate; cool partially.
To serve, spoon chocolate drizzle on bottom of 8x8 or 9x9-inch glass pan like pan. Slice outer bars into 1 inch squares; place sides down on prepared pan. Spread on top of dessert pan. Place lined poppers even height apart. Transfer filling and marshmallow mixture to serving dishes. Serve filled or empty shells in OPEC style plastic container, wrapping tightly.