FLUTTERING BUTTERFLIES
| Amount | Measure | Ingredient -- Preparation Method |
| 1/4 | cup | Nuts |
| 48 | Small twisted pretzels | |
| 25 | Vanilla & chocolate caramels | |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Butter or margarine |
| 48 | Inches shoestring licorice | |
| 1/2 | cup | Semisweet chocolate chips |
Categories: Kids, Candies, Snacks
Yield: 24 Servings
Put nuts into a plastic baggie inside a second plastic baggie.
Close bags; set on cutting board. Crush nuts with wood mallet or rolling pin
and set aside. Grease a large baking sheet. For the base of EACH butterfly, sprinkle about 1/2 teaspoon of the crushed nuts in a small circle
on baking sheet. Circles should be about 2 inches apart. Arrange 2 pretzels
side by side on top of the nuts. Unwrap caramels. Put caramels, milk and
butter into a 4-cup liquid measuring cup. Do not cover. Place in microwave
on High power for 1 min. and 30 seconds. After cooking, stir with a wooden
spoon. If not soft enough to stir smooth, cook for 30 seconds to 1 minute
more. Spoon 1 teaspoon mixture in the middle of the two pretzels. Push caramel
off teaspoon with small spoon. Use kitchen scissors to cut licorice
into 1 inch long pieces. Press 2 pieces of licorice into top of caramel to make antennae. Chill, uncovered, in refrigerator 30 minutes or until firm. Put
chocolate pieces into a 2-cup liquid measuring cup. Microwave, uncovered, on
high for 1 minute to 1 minute and 30 seconds or till melted. Spoon about
1/2 teaspoon choc. onto each butterfly. Chill about 15 minutes or till
chocolate is firm. Store in a single layer in a tightly covered container in the refrigerator. Makes 24.
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This site was last updated 05/25/04