Preheat oven to 350 degrees Fahrenheit.

Beat sugar and eggs on a high speed for a few minutes, add the rest of the

ingredients and mix until combined.

Pour batter into a lined cookie sheet. Bake for 18-20 minutes.

Add all the ingredients in a double boiler over medium heat. Melt fully

and allow to cool before applying.

Cream together the yolks and margarine until smooth.

Add the rest of the ingredients and beat together until fluffy.

Melt the peanut butter, sugar, and corn syrup in the microwave. Once melted, add the rice crispies and mix well.

Press onto a 9×13 pan. Allow to cool and cut into three inch rectangles or size according to your glasses. (Optional: drizzle with chocolate.)

Add two heaping tablespoons of semi-crumbled cake on the bottom of the glass.

Top with a tablespoon of chocolate drizzle and a dollop of peanut butter

mousse. Freeze for a few hours before adding the peanut chew chunk on top.