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Chocolate Bugs
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6 red-licorice whips (the skinny kind)
24 soft caramel candies
6 oz semi-sweet or milk chocolate chips (1 cup)
colored sprinkles
red hots
sliced almonds
Cut licorice into small (1/2 inch) pieces. Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on a cookie sheet lined with waxed paper.
Put chocolate in a microwave-safe bowl. Microwave on High for 1 minute. Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted.
Spoon melted chocolate over each candy. Decorate with nuts, sprinkles, etc.
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