Chocolate-Covered Bugs
Yield
12 servingsPrep
1 hrsCook
2 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
licorice
red, whips, as many as needed |
* |
| 24 | each |
caramels (candy squares)
soft candies |
*
|
| 6 | ounces |
chocolate chips
|
|
| For decorations | |||
| 1 | x |
colored sprinkles
red hots, sliced almonds, assorted decors and dragees |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
licorice
red, whips, as many as needed |
* |
| 24 | each |
caramels (candy squares)
soft candies |
*
|
| 173.4 | ml/g |
chocolate chips
|
|
| For decorations | |||
| 1 | x |
colored sprinkles
red hots, sliced almonds, assorted decors and dragees |
* |
Directions
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 the 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
