• Preheat oven to 350°. Lightly butter and flour a jelly-roll pan. Set aside. 

• In a medium saucepan over low heat, melt the butter and chocolate. Set aside to cool slightly. 

• In a large bowl and using an electric mixer at medium-high speed, combine the sugar and eggs, and beat until fluffy. Gradually beat in the flour, salt, and vanilla extract. Add the chocolate-butter mixture, and stir until smooth. Pour batter into the prepared pan. 

• Bake for 15 to 20 minutes. Let cool completely. 

• Using a 2-inch round cutter, cut brownies into rounds. Freeze for 2 hours.  

• Spread half of the brownie rounds with 1 teaspoon Orange-Marshmallow Filling. Top with remaining brownie rounds. Freeze for 2 hours.  

• In a small microwave-safe bowl, combine the candy melts and shortening. Microwave on High (100 percent power) in 30-second intervals until melted (approximately 1 1/2minutes total), stirring between intervals. Using a skewer, dip each brownie sandwich in the melted candy coating, covering completely. Place on cooling rack set over a layer of waxed paper. Let dry slightly, then repeat process. 

• For garnish, place melted chocolate in a pastry bag fitted with a very small round tip, and decorate, if desired.  

*For testing purposes, we used Wilton Orange Candy Melts, which can be purchased at cake decorating supply stores, craft stores, or online at wilton.com. 

Editor's Note: For a festive, elegant look, garnish cakes with fresh currants and kumquat halves.