Chocolate Nut Wreaths

• 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