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Chocolate
Covered Bugs
| 6 red-licorice whips (the skinny kind)
24 soft caramel candies 6 oz semi-sweet or milk chocolate chips (1 cup) colored sprinkles red hots sliced almonds Cut licorice into small (½ inch)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 a cookie sheet lined with waxed paper. Put chocolate in a microwave-safe bowl. Microwave on High for 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, sprinkles, etc.
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