Recipe: Butterflies (using pecans, pretzels, caramels, licorice and chocolate)

BUTTERFLIES

1/4 cup finely crushed pecans
48 small twisted pretzels
25 caramels, unwrapped
1 tablespoon skim milk
1 tablespoon margarine
48 (1-inch) pieces of red licorice
1/2 cup semisweet chocolate chips, melted*

To form the base of each butterfly, place about 1/2 teaspoon of the crushed pecans in a small circle on a baking sheet coated with nonstick cooking spray. (Measure about 2 inches between circles because the finished butterfly is big.)

To make the wings of each butterfly, arrange 2 pretzels together on top of each side of the pecans.

To make the body of the butterfly, combine the caramels, milk and margarine in a small saucepan on a low heat, stirring constantly until the mixture is melted. (Microwave can be used.) Spoon 1 teaspoon mixture on top of each to the two pretzels where they connect on pecans.

To make the antennas of the butterfly, press 2 pieces of the licorice into the top of each butterfly to form antennas. Chill in the refrigerator about 30 minutes or until firm.

To make the top of the butterfly, spoon 1/2 teaspoon melted chocolate onto each butterfly. Chill until chocolate is firm.

Store in single layers in the refrigerator.

*To melt the chocolate chips, place in a microwave safe dish and microwave for 30 seconds; stir until melted.

Makes 24 butterflies
Adapted from source: Kids in the Kitchen cookbook by Holly Clegg