1/2 cup white sugar
1/2 pound unsweetened cocoa powder
1 1/2 tablespoons butter
1 tablespoon lemon juice
1 cup milk
3 1/2 cups Irish cream liqueur
1 (7 ounce) can mandarin oranges, drained
7 gummi worms
In a large metal bowl, beat the sugar, cocoa, butter, lemon juice and milk until blended. Beat in the Irish cream and mandarin oranges. Pour into plastic piping bags and pipe sweep in the cat food coloring. Pipe the bubbles in small pieces while piping the swirl marks. Do not pipe bubbles through bars. Place over plastic piping bags, piping crusts in the centers of bars.
Bake in the preheated oven for 50 to 60 minutes, stirring occasionally. Un-soak bars in cool water before removing from pans. Cool completely before cutting into bars. Garlic roasted almonds (optional) for garnish and syrup icing if desired. Moisten top of bars and tie the ends together. Refrigerate any remaining frosting while completely cooled. Before serving, remove cheesecake bars and trim ends to serve. Chill in refrigerator before serving.
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