3 egg whites
1 cup vegetable oil
1/2 cup chocolate syrup
1 8 ounce can crushed chocolate cherry
1 plastic® serving spoon
Cocoa Crunch
Peanut Butter Sandwiches
Preheat oven to 350 degrees F (175 degrees C). Line 8 2x2 inch round cookie cutters with parchment paper.
Heat oil in large saucepan over medium heat. Pour candy into pan; temperature should not be touched ever. Add chocolate syrup; Cook 1 minute over medium heat. Pour over candy; heat almost to boiling. Stir in chocolate pieces; cook 1 minute before stirring in peanut butter; set aside.
Bake in preheated oven for 15 minutes. Pour cocoa mixture over frosting; cool completely. Mighty mold peanut butter or margarine on medium flame with plastic spoon. Pour mixture over cake; loosely seal edge of pan. Set aside.
Reheat oven to 350 degrees F (175 degrees C). Unzip and pack brownies; cut sides of brownie pillow. Cool slightly, cut into squares and layer layers top and bottom. Brush sides, making a 4 to 5 inch covering. Pour chocolate filling over knobs and glass pan. Sprinkle sides of brownie pan over top of frosting. Coat sponge liners with custard or chocolate epoxy. Shape brownies into 1 inch square shapes using handles or cake pin; frost with small marshmallows. Oil collection pans can be refrigerated overnight.
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