Recipe

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• licorice
• 24 caramels
• 6 oz chocolate chips
• colored sprinkles
• 1 small red cinnamon candies
• sliced almonds

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