1/4 c Nuts
Butter or margarine
48 Small twisted pretzels
25 Vanilla & choc. caramels
1 tb Milk
1 tb Butter; or margarine
48 Inches shoestring licorice
1/2 c Semisweet choc. chips
Put nuts into a plastic baggie inside a second plastic baggie. Close bags;
set on cutting board. Crush nuts with wood mallet or rolling pin and set
aside. Grease a large baking sheet. For the base of EACH butterfly,
sprinkle about 1/2 teaspoon of the crushed nuts in a small circle on baking
sheet. Circles should be about 2 inches apart. Arrange 2 pretzels side by
side on top of the nuts. Unwrap caramels. Put caramels, milk and butter
into a 4-cup liquid measuring cup. Do not cover. Place in microwave on High
power for 1 min. and 30 seconds. After cooking, stir with a wooden spoon.
If not soft enough to stir smooth, cook for 30 secs to 1 minute more. Spoon
1 teaspoon mixture in the middle of the two pretzels. Push caramel off
teaspoon with small spoon. Use kitchen scissors to cut licorice into 1 inch
long pieces. Press 2 pieces of licorice into top of caramel to make
atennae. Chill, uncovered, in refrig. 30 minutes or until firm. Put choc.
pieces into a 2-cup liquid measuring cup. Micro-cook, uncovered, on high
for 1 minute to 1 minute and 30 seconds or till melted. Spoon about 1/2
teaspoon choc. onto each butterfly. Chill about 15 minutes or till choc. is
firm. Store in a single layer in a tightly covered container in the refrig.
Makes 24.
