Recipe for Chocolate Covered Bugs


1 red-licorice whips
24 soft caramel candies
6 oz chocolate chips


* For decoration: colored sprinkles, red hots, sliced almonds, assorted decors Line a baking sheet with waxed paper. Cut licorice into small pieces. Use your hands to flatten each caramel into a small ovval. Press bits of licorice onto l2 of the flattend caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking shet. Put chocolate in a microwave safe bowl. Microwave on high on minute. Stir and then microwave on high one minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

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