| | Directions | | Cut licorice strands into 24 (1/2") pieces for whiskers and four (4") pieces for tails. Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose and licorice for whiskers. Poke licorice in back end of each for tail. Let stand 5 minutes to set. |
|
|
| Ingredients | | - |  | 3 strands pull-apart black licorice twists |
| - | | 1 can black decorating icing |
| - | | 4 individually wrapped chocolate-covered, creme-filled cake rolls |
| - | | 4 pieces black gumdrops, cut inch half crosswise |
| - | | 12 miniature candy-covered chocolate baking bits |
| |
| |
