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Ingredients
- 1 bottle champagne (3 1/2 cups)
- 1/2 cup peach schnapps
- 4 evelops Knox gelatin
- 1 small splash vanilla extract
- 4 tablespoons sugar
- 1 star shaped (or any shape you like) mini cookie or fondant cutter
Preparation
Step 1
Pour 2 cups champagne in a medium sized sauce pan (no heat yet) sprinkle on your 4 envelopes of Knox. Let sit for 2 minutes letting the gelatin activate. Turn on medium heat and stir with a fork or whisk until the gelatin dissolves.
2. Add your 4 tablespoons sugar and splash of vanilla. Let the sugar dissolve. When champagne is at a low boil turn off the heat.
3. Spray a 9" x 13" brownie pan with cooking spray.
4. In a separate bowl pour 1 1/2 cups champagne and 1/2 cup peach schnapps. Add your hot champagne mix and then add to brownie pan. (4 cups total)
5. Refrigerated overnight. Slowly and carefully cut out and remove your jello shots. Refrigerated until serving.