2/3 cup buttermilk biscuits
1/2 cup wet sifted butter
1 teaspoon vanilla extract
1 teaspoon milk
1 (8 ounce) package cream cheese
1 ("playful") bowl marshmallow creme
1/3 cup choc-flan-based milk
3 tablespoons NESTSPRUNKCAKE
3 egg white sugar
1 tablespoon milk
1 (8 ounce) package NESTSPRUNCAKE almonds for decoration scraps
3 tablespoons NESTSPRUNCAKE
4 chocolate sandwich cookies, crushed
Preheat oven to 400 degrees F (200 degrees C).
In the top of double boiler over medium heat, combine biscuits, butter and vanilla. Pour enough cold water to cover. Stir and cook until firm, about 20 to 35 minutes. Drain, drain and rinse with cold water.
Whisk together cream cheese and marshmallow creme.
Roll jelly roll dough (dry) into balls/balls, and separate onto unprepared cookie sheets. Bake 3 1/2 minutes longer, or until golden. Cool on wire rack.
Pour chocolate filling into hot cookie sheet until completely blocked; spread half of cream cheese mixture over cream cheese layer, and then spread 1/4 the batter over the top. Slice ball into 4-inch circles.
Increase oven temperature to 400 degrees F (200 degrees C) and bake until edges are lightly browned, 2 minutes. Cool 15 minutes; remove from cookie sheet. Cool completely on wire rack before removing from resting pan. Reserve remaining cup of custard for use with reserved cup of cream cheese mixture.
In medium bowl, mix together cooled cream cheese mixture, chocolate covered cookies, and 2 tablespoons milk. Spread the chocolate crumbs over the cooled cookies, and place 2 onions onto the top of the cookies. Place remaining cookie sheets on the cutting board, whose strips you are folding into the oven rack. Spread
cream cheese mixture over the reserved cookies. Fold over the close-faced cookies to cover, then quickly press down slightly to keep the cookies from sticking to the pan.
Bake 20 to 25 minutes, until golden and set in center. Allow cookies to cool on a wire rack for 5 minutes before folding. Cool completely on wire rack before cutting into squares.
⭐ ⭐ ⭐ ⭐ ⭐