Ingredients
- 30 pieces of 8" long red licorice lace
- 3 containers mixed nuts (11.5 oz. each, Brazil nuts removed)
- 3 cup bittersweet chocolate chips, such as Ghirardelli's 60% Cocoa, melted
- Sprinkles
Directions
Tie licorice into bows; reserve. Line baking sheets with wax paper. Stir nuts into chocolate. Drop mixture by 1/4 cupfuls onto baking sheets. Using handle of wooden spoon, hollow out centers to make 3" wide wreaths. Immediately decorate with sprinkles and reserved bows. Refrigerate until set, 20-30 minutes. Using spatula, transfer wreaths to serving tray. Chill.
By Robin from Washington, IA
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