• First, place butter, monk fruit sweetener, and cocoa powder, cake crumbs into a food processor and whizz briefly until blended.
  1/2 cup of butter, 4 tbsp powdered monk fruit, 2 tbsp cocoa powder
• Add the crumbs, hazelnut flavoring, and Frangelico and process until blended.
  1 1/2 cup gluten-free cake or muffin crumbs (or six-inch cake), 4* tbsp Frangelico, 1 tsp hazelnut flavoring
• Remove the batter and divide it into 2.
• Cut out two 15-long pieces of plastic wrap.
• Place one piece of batter into each piece of plastic wrap.
• Roll the candy batter into long rolls that look like sausages.
• Try to make each roll even in diameter, easier said than done.
• Lay down another sheet of plastic wrap and sprinkle powdered monk fruit sweetener.
• Roll out the marzipan into a thin sheet. cut into 2 1/4 inch wide strips.
  12 oz homemade hazelnut marzipan
• Cut each of your rolls into 2.5-inch pieces.
• Each roll should get 10-12 pieces.
• Roll each candy piece up with marzipan leaving the ends exposed.
• Finally, them in the fridge for 30 minutes.
• Place white chocolate chips or pieces into a micro-safe bowl.
  2 1/1 oz refined sugar-free white chocolate
• Finally, place it in the microwave and process it for one minute.
• Remove, stir, and repeat (until the chocolate is melted).
• However, it is very important to stir the whole time to prevent burning, until melted.
• Place white chocolate chips or pieces into a micro-safe bowl.
• Finally, place it in the microwave and process it for one minute.
• Remove, stir, and repeat (until the chocolate is melted).
• However, it is very important to stir the whole time to prevent burning, until melted.
• Dip one end of each candy into the white chocolate mixture and transfer it to a piece of parchment paper.
• Once done dipping one side of all the candy place in the fridge for 20 minutes.
• Remicrowave the white chocolate.
• Place white chocolate in the microwave and process for one minute.
• Continue stirring.
• Repeat until the chocolate is melted.
• Remove the candy and dip the other end into the white chocolate.
• Once dipped place back onto a sheet pan lined with parchment paper.
• Place back into the fridge until the chocolate and marzipan are firm.
• Consequently, any leftover cake or muffin crumbs or crumbs from a six-inch cake will yield 3 cups.
• First and foremost, a ruler to make sure the rolls are the same size.
• Most importantly, use separate knives to cut the candy batter and the marzipan to avoid getting chocolate stains on the marzipan.
• Last but not least, ensure your hands are free of chocolate stains when handling the marzipan.
• They freeze well.

Making For Kids

• Don't add the Frangelico into the crumbs.