Cutie Bugs Recipes

Steps:

• Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
• Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
• For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
• For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Steps:

• Line cookies sheets with waxed paper. In small pan, melt chocolate coating over low heat, stirring constantly, until smooth.
• For each cookie bug, hold one cookie with tongs; dip entire top and sides in coating, letting excess drip off. Place cookie, coated side up, on cookie sheets.
• Cut pretzels into curved pieces for the legs. Dip one end of each leg piece in coating; place 3 legs on each side of cookie body.
• Cut 2 short pieces for antennae. Dip one end of each antennae piece in coating and place on top of cookie. Place 2 chocolate baking bits behind antennae for eyes. Let stand until coating is set before storing, about 10 minutes.

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.

Steps:

• Mix black food colouring into the marzipan, this will take some time and turn everything your touch black.
• Cut or break marzipan into beetle sized lumps.
• Roll each lump into a elongated ball, about an inch long.
• Flatten slightly until roughly bug shape.
• Make groove in the bug to make it look like an egyptian scarab beetle.
• Dab a small brush into the Edible Luster and then wipe most of it off on a kitchen tissue, then brush the wings/shell of the beetle.
• Add a second colour if you want a shimmering beetle effect.
• Optional; roll some marzipan into tiny sausage, which are going to be the legs.
• Cut the tiny sausages into 3 shorter sausages, enough to sit under the beetle and poke out each side.
• Layout legs, stick beetle on-top, carefully wait to harder a bit before moving.