Chocolate-Covered Bugs |
| Name: |
Jana Bekemeier |
| Base: |
Ft. Polk |
| Recipe: |
Chocolate-Covered Bugs
Red-licorice twizzlers
24 ea caramels
6 oz Chocolate chips
Decorations:
Colored sprinkles
Small cinnamon candies
Sliced almonds
Line a baking sheet with waxed paper.
Cut licorice into tiny pieces.
Flatten each caramel into a small oval. Press pieces of licorice
onto the edges of 12 out of the 24 flattened caramels; this is for
the legs (use as many legs as you want for your bug).
Top each caramel with a second caramel and press edges to seal.
Put on prepared baking sheet.
Place chocolate in a microwave-safe bowl. Microwave on high for 1
minute. Stir and then microwave on high another minute longer.
Remove from oven and stir until melted. Spoon melted chocolate over
each candy. Decorate with nuts and use the cinnamon candies for the
eyes.
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