Chocolate-covered Bugs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, Christmas | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 3926
Calories From Fat: 737
Total Fat: 86.1g
Cholesterol: 70.7mg
Sodium: 2476.1mg
Potassium: 2161.4mg
Carbohydrates: 786.7g
Fiber: <1g
Sugar: 661.6g
Protein: 47.1g