3 oz. walnuts 1/2 cup maple syrup 1 cup light Tahini (ground sesame seeds)
Line a medium rectangular bake tin. (4” x 8”) with parchment paper. Use masking tape around edges of pan to keep paper in place.
Drain off excess oil before scooping out 1 cup of tahini. Set aside. Chop nuts in a mini chopper or by hand making sure you have small to fine pieces.
Add maple syrup to a medium sized saucepan on high heat. Bring to a boil, and let it bubble vigorously for 2-3 minutes. Remove pan from stove and whisk in tahini until smooth and stiff. Stir nuts into mix.
Spread mix evenly in pan. Place in freezer for three (3) hours. Remove. Cut and serve. Refrigerate remaining pieces.
5 tbsp. soft margarine 1 tsp. salt 1 cup sugar 1/2 cup cocoa 1 egg 3/4 cup milk 2 cups flour 1/2 tsp. vanilla 1 1/2 tsp. baking soda
Cream margarine, sugar and egg. Sift flour, baking soda, salt and cocoa. Add sifted ingredients to creamed mix. Stir. Add milk and vanilla. Use a small cookie scoop. Add 12 whoopie pies to a parchment lined bake pan.
Bake-350º 8-10 minutes
Remove from oven and let cool. Use a spatula to place them on a rack.
FILLING: 1 cup whipping cream, and 3 tbsp. confectioner’s sugar. Beat cream on highest speed; do so gradually so cream doesn’t splatter. Add confectioner’s sugar, and whip until whipped cream is firm.
Apply a scoop of cream to one shell. Place another shell on top of filling and press lightly. Use a thin frosting knife to smooth around edges. Wipe around the chocolate by hand. Place on waxed or freezer paper and chill.
Marshmallow filling: 1 stick of soft margarine 1 box (16 oz.) confectioner’s sugar 3 heaping tbsp. marshmallow fluff 1/2 tsp. salt 1 tsp. vanilla Milk as desired for spreading consistency