Chocolate Covered Bugs Recipes

CHOCOLATE APRICOT BUGS

Steps:

• Place 1/4 cup of chocolate chips in a small bowl. Place the bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
• Gently squeeze the sides of an apricot together until 3/4-inch thick. Using a wooden skewer, make a hole through the center of the side of the apricot and thread a piece of licorice through the hole. Repeat twice more on either side of the first hole. Gently flatten out the apricot to its original shape. Dip the blunt end of the skewer in the melted chocolate and place a very small dab of chocolate onto the flat side of 2 chocolate chips. Place the chocolate chips side-by-side on the end of the apricot to form 2 eyes. Repeat with the remaining ingredients. Allow the melted chocolate to harden, about 15 minutes, and serve.
• Cook's Note: The bugs can also be made using dried prunes. Use red licorice lace for the legs and white chocolate chips for the eyes.

CHOCOLATE COVERED BUGS

Steps:

• 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.

CHOCOLATE BUGLES

Steps:

• Cut a small hole in the corner of a plastic bag with peanut butter. Pipe the peanut butter into the Bugles. In a microwave-safe bowl, melt candy coating at 70% power for 1-1/2 minutes; stir. Heat 1 to 1-1/2 minutes longer or until melted; stir until smooth. Dip the filled end of Bugles halfway in coating. Place on waxed paper to dry.