2 white sugar-coated chocolate eggs
1 cup milk chocolate syrup
2 tablespoons vanilla extract
1 teaspoon fruit caraway seeds
1 tablespoon milk
20 marshmallows, crushed
3 tablespoons orange juice
4 teaspoons lemon zest
2 3/4 cups margarine, divided
2 cups margarine
In a large bowl, mix sugar, white chocolate eggs, milk chocolate syrup, vanilla extract, fruit caraway seeds, milk, marshmallows and orange juice. Form mixture into two 8 inch squares. Cover and refrigerate.
Trim the bottoms of marshmallows, Gingerbread and bean bags; place marshmallows 2 inches apart onto the prepared baking sheet. Sprinkle with lemon zest and 1/2 cup of margarine.
Bake for 10 to 12 minutes in the preheated oven. Remove from oven and place onto warm baking sheet. Bake 10 minutes. Cool slightly. Cut into 1 inch squares. Fill each crepe with 1/2 cup margarine. Chill until serving.