Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | Red-licorice whipss |
24 \N | Soft caramel candies |
6 ounces | Chocolate chips |
\N \N | Colored sprinkles |
\N \N | Red hots |
\N \N | Sliced almonds |
\N \N | Assorted decors and dragees |
140 \N | * calories per serving |
1 \N | * g protein per serving |
7 \N | * g fat per serving |
45 \N | * mg sodium per serving |
20 \N | * g carbohydrate per serving |
2 \N | * 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