Chocolate Covered Bugs - cooking recipe

Ingredients

licorice
24 caramels
6 ounces chocolate chips
Decorations
colored sprinkles
1 small red cinnamon candies
sliced almonds

Preparation

Line a baking sheet with waxed paper. Cut licorice into tiny pieces.
Flatten each caramel into a small oval.
Press pieces of licorice onto the edges of 12 out of the 24 flattened caramels.
Top each caramel with a second caramel and press edges to seal. Put on prepared baking sheet.
Place chocolate in a microwave-safe bowl.
Microwave on high for 1 minute.
Stir and then microwave on high another minute longer.
Remove from oven and stir until melted.
Spoon melted chocolate over each candy.
Decorate with nuts and use the cinnamon candies for the eyes.