Chocolate-covered bugs

Yield: 12 Servings

Measure Ingredient
Red-licorice whipss
24 Soft caramel candies
6 ounces Chocolate chips
Colored sprinkles
Red hots
Sliced almonds
Assorted decors and dragees
140 * calories per serving
1 * g protein per serving
7 * g fat per serving
45 * mg sodium per serving
20 * g carbohydrate per serving
2 * mg cholesterol per serving

FOR DECORATIONS

NUTRITIONAL INFORMATION

Line a baking sheet with waxed paper. Cut licorice into small pieces. Use your hands to flatten each caramel into a small oval.

Press bits of licorice onto 12 of hte flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet. Put chocolate in a microwave-safe bowl.

Microwave on High 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 and candy. Work time: 1 hour, 40 minutes Total time: 1 hour, 40 minutes

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