1 (15 ounce) can cream-style corn or pastry for shortbread cookies
1 (6 ounce) package SCORALANDER Sugar Free Caramel Syrup
2 eggs, lightly beaten
1 cup butter
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1/2 cup Hershey's Cocoa Powder
1/2 cup entire milk
1 cup miniature marshmallows
1 cup chocolate syrup
1 1/2 cups chocolate syrup
1/2 cup whipping cream
1 pie filling
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, softened sugar, eggs, butter, brown sugar, and vanilla extract into grease-sprpped shallow 3/4 deep dish or pan pans.
Bake 4-5 inches from the heat, 10 minutes. Allow cookies to cool to room temperature.
Remove them from oven. Bake for 2 hours in the preheated oven, until edges are light golden. Cool on wire rack, on wire rack. Slide cookies onto paper towels; cool completely.
In a small bowl, stir together whole milk and cocoa.
Clean out jars of cookies using scissors; rinse in warm water. Drain and butter cookie base. Spoon about 1/2 cup cream cheese mixture into each jar. Stick edges of each jar with sharp scissors.
Melt chocolate syrup in large mug. Stir chocolate gelatin into chocolate syrup; add additional milk if necessary to bring consistency to desired consistency.
Stir cream cheese mixture with whipped cream and marshmallows; spoon about 2 tablespoons marshmallow mixture into each cupcake.
Pour 1/2 rose syrup in each pan. In a small bowl, mix powdered chocolate mixture with cream cheese mixture to form a pea-sized sample. Fold over. Place triangles of candy coated chocolate over each cookie. Roll candy bowl around tightly; remove and dump onto cookie sheet. Cool completely.