Instructions-
Make the fairies Preheat the roaster to 350 degreesF. Grease a 9 × 13- inch visage.
In a medium saucepan, melt the thin chocolate, adulation and ¾ mug of the semisweet chocolate chips over medium heat. Stir sometimes while melting. Set away and cool for 5 twinkles.
In a large coliseum, whisk the eggs completely. Add the sugar and vanilla, and whisk until well amalgamated. Stir the melted constituents into the egg admixture, mixing well. Sift the flour, incinerating greasepaint and swab into the admixture and stir well. Fold in the remaining ½ mug semisweet chocolate chips.
Pour the batter into the set visage, smoothing it into an indeed subcaste. Singe for 25 to 30 twinkles, or until a toothpick fitted into the corner of of the visage comes out with wettish motes.
Remove the fairies from the roaster and incontinently sprinkle the marshmallows over them. Return the visage to the roaster for 3 further twinkles.
Make the crisp Chocolate Peanut Adulation Subcaste Meanwhile, place the milk chocolate chips, peanut adulation, and teaspoon of adulation in a medium saucepan. Melt over low heat, stirring constantly, until fully melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 twinkles.
Spread the admixture unevenly over the marshmallow subcaste. Allow to cool to room temperature, also chill for 30 twinkles to make it easier to slice. The fairies can be stored at room temperature or in the refrigerator for over to 1 week.