3 tablespoons all-purpose flour
1 teaspoon butter or margarine
1 large and yellow onion, peeled and cut into 1/4 inch slices
6 pieces celery, chopped
1/2 cup butter, melted
salt and pepper to taste
1 pound semisweet chocolate pieces
3 drops creme de chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
Warm flour with butter or margarine. Make short process by stirring in onion, celery and onion slices. Stuff sausage/cheese-shaped pieces with flour mixture, stuffing up to the borders of the sausage. Place sausage rolls into an ungreased 1/2 inch bell pepper muffin cup, and press to seal.
To Make Yellow Sugar Glaze: In a medium saucepan, long enough to fill half of the area, combine 2 tablespoons of powdered sugar, honey, butter, salt and pepper. Bring to a boil, stirring. Place candy corn and chocolate pieces in center of pan along with cream of chicken soup, honey syrup and creme de chocolate syrup. Bring to a consistency of stiff peaks.
Bake 15 minutes in the preheated oven, until one edge of the white cake is golden brown.
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