Ingredients
16 oz red-licorice whips, (1 pack)
24 soft caramel candies
6 oz chocolate chips
1 cup colored sprinkles
1 cup Red Hots cinnamon candy
1 cup almonds, sliced
1 cup assorted decors and dragees
Preparation
Line a baking sheet with waxed paper.
Cut the licorice into small pieces.
Use your hands to flatten each caramel into 12 small ovals.
Press bits of licorice onto the flattened caramels to make legs.
Top each with a second caramel and press the edges to seal.
Put on a prepared baking sheet.
Put chocolate chips in a microwave-safe bowl.
Microwave on high for about 1 minute.
Stir and then microwave on high 1 minute longer.
Remove the candies from the microwave oven and stir until melted.
Spoon melted chocolate over each candy.
Decorate with almonds, Red Hots, dragees and other decors. Let it set and enjoy!
