We made these last year for holiday baking. the recipe comes from midwest living magazine.
12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds
place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.
No comments:
Post a Comment