2/3 cup butter, softened
1 cup packed light brown sugar
1/4 cup white sugar
1 (8 ounce) package heavy cream
1 1/4 cups whipping cream
2 teaspoons vanilla extract
1/8 teaspoon milk
1 egg
1 tablespoon milk
1 cup sprinkling chocolate crystals
1 (8 ounce) container mint chocolate syrup
1 cup maraschino cherry liqueur
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2-1/2 quarts baking sheets or line with parchment. Spread over cookie sheet.
In a large bowl, cream together butter and brown sugar until smooth. Beat in white sugar; stir into whipping cream. Beat in whipping cream. Beat in cream of rice cereal, whipping cream and rice cereal syrup. Mix together. Bake for 1 hour in the preheated oven. Cool completely on wire rack.
If desired, whip egg. Transfer cream to prepared pan. In one small bowl, mix egg and milk. Spread over cream and spread evenly.
In a small saucepan, mix mint chocolate syrup, cherry alcohol and vanilla. Place over medium heat, stirring occasionally, so that hot sugar is evenly coated. Let cool slightly. Pour over cream. Place over cream, spread the dangly squiggle mixture.
Bake for 30 to 40 minutes in the preheated oven, until firm and cream thickened. Cool completely on wire rack. Garnish with marshmallows. Cool completely.
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