| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Christmas, Candies |
12 |
Servings |
INGREDIENTS
|
|
Red-licorice whipss |
| 24 |
|
Soft caramel candies |
| 6 |
oz |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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