8 gluten free bagel bomb
4 chocolate flavored peanut butter cups
10 large marshmallows
1/4 teaspoon vanilla extract
2 teaspoons lemon extract
1/4 teaspoon almond extract
In a medium bowl, mix gluten free bagel, peanut butter cups, marshmallows, vanilla extract and lemon extract. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F (175 degrees C). Place the marshmallow mixture on a baking sheet and in a third bowl, mix together the marshmallow mixture and lemon extract. Cover and refrigerate overnight.
While the marshmallow mixture is chilling and margarine and lemon extract are melting, mix together the lemonade and coffee liqueur and pour over marshmallow mixture. Place marshmallow mixture over the crust in the 350 degrees F (175 degrees C) oven for 5 hours, or until a toothpick inserted into the lower crust comes out clean.
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