Coconut Rice Crispy Brownies Recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C) Bake brownies in the preheated oven 8 to 10 minutes, until lightly browned. Melt bacon grease in a large bowl. Dip brownies in milk, then spread on the bottom of a greased 8x8 inch baking pan. Top with the cake cube, then spread the butter and 1/2 cup water over the cake until it is just moist enough to coat. Place cookie sheets in the bottom of greased pan.

In a small bowl, combine powdered sugar, rum and milk. Stir until well blended. Spread over the brownies using the large pan.

Bake 8 to 10 minutes in the preheated oven, until cookies are brown. Remove from oven, and turn onto a wire rack. Cool completely before cutting into squares.

Melt marshmallows, but be careful not to burn them. Place 1 cup on cookie sheets. Top with half of the nuts and pecans and remainder with remaining pecans. Spread evenly over marshmallows. Similar to marshmallows, reapply marshmallows on brownies. Cool completely before cutting into squares. Store in glass vase or plastic bag in an airtight container.

Place marshmallow mixture in a large bowl and mix with pecans.

Spread 1 tablespoon melted butter over cooled brownies. Drizzle 1 teaspoons rum on top of brownies. Chill before cutting. The berries may add some grated nutmeg. Freeze or cut into squares. Beat egg white in a small bowl until creamy.

Heat the remaining 1/2 cup of milk, stirring constantly. Bring a large pot of water to a boil. Place brownies in boiling water, and cook approximately 1 minute, turning once, until slightly browned.

Remove from brownie pan. Turn over brownies and chill overnight or nearly overnight.

Remove from brownie pan. Spread half of peanut butter mixture onto each brownie. Sprinkle remaining peanut butter on each brownie. Spread remaining vanilla spread over each brownie. Place garnish brownies in a large resealable plastic baggie.

Frost head of brownies with maraschino cherry, chocolate sauce and chocolate frosting.