Chocolate Covered Bugs Recipes

Steps:

• In a medium pot add the milk, sugar and egg. Let stand for 5 minutes. Cook over medium heat, stirring constantly, and bring the mixture to a boil. Remove from the heat, and add the tapioca, vanilla extract and almond extract. Chill the mixture for 2 hours.
• Meanwhile, start prepping the chocolate. Place the chocolate in a glass bowl and microwave on medium heat for 35 seconds at a time until the chocolate melts. Using a clean pastry brush, paint the chocolate molds with the melted chocolate, then freeze.
• Transfer the tapioca to a pastry bag. Remove the chocolate from the molds and pipe the chilled tapioca in to fill. Top with more melted chocolate, and then freeze until solid.
• To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the bugs using some melted chocolate as the glue.
• Serve the cockroaches on their backs.

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.