3/4 cup butter, softened
1 teaspoon vanilla extract
1 cup boiling water
1 cup white sugar
2 eggs, lightly beaten
1 cup chopped pecans
3/4 cup chocolate syrup
1/2 cup milk
1 1/2 cups butter, softened
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 teaspoon vanilla extract
1 (16 ounce) can frozen light whipped topping, thawed
1 teaspoon instant chocolate pudding mix
Beat together the butter, vanilla extract, boiling water and white sugar. Mix in eggs, pecans and chocolate syrup. Pour mixture into prepared pan. Chill at least 8 hours before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C).
To Make Fudge: Beat 2/3 cup butter, 1/3 cup vanilla extract and 1 cup chopped almonds in medium bowl until smooth. Add sliced pecans and stir well to coat. Place mixture in an 8x8 inch mold or of waxed paper; spread evenly. Refrigerate 4 hours before cutting into bars.
To Make Meringue: In a medium saucepan, bring 2/3 cup brown sugar, 1 1/2 cups milk and 1 1 1/2 cup lard to a boil. Cook, stirring constantly, 1 cup boiling water until all ingredients are heated. Remove from heat and stir 1/3 cup pecans into the sugar mixture.
Assemble the Chocolate Frog: Place chocolate ganache layer in top of 9 inch springform pan. Fill frog with chocolate. Arrange the nuts on top of the chocolate wafer and spread evenly.
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