Ingredients Jump to Instructions ↓

  1. 1 small amount of margarine

  2. 1/2 cup chopped nuts

  3. 96 small twisted pretzels

  4. 96 inches shoestring licorice (about 2 bags) -- cut in

  5. 1" pieces

  6. 2 tablespoons margarine

  7. 2 tablespoons milk

  8. 1 bag -- (14 oz.) caramels

  9. 1 cup (or 6 oz. pkg.) chocolate chips

Instructions Jump to Ingredients ↑

  1. Preparation : Lay out wax paper on cookie sheets. Make dots of margarine about every 3 inches until you have 96 dots. Put about 1/2 teaspoon of nuts on each dot, then put 2 pretzels on each dot, placing them so that the 2 large holes of each are pointing out and that the rounded bottoms touch to form the body of butterfly. Put the caramels, the 2 tablespoons margarine and 2 tablespoons milk in a microwavable bowl. Microwave 1 1/2 minutes, then stir. Microwave another 30 seconds. Repeat until smooth. (If microwave is unavailable, heat on stove over low flame, stirring until smooth.) Put a little on each set of pretzels where they meet. Put 2 pieces of licorice into the caramel to form "antenna"; chill 30 minutes. Melt chocolate chips; stir until smooth. Then put about 1/2 teaspoon of melted chocolate on top of the caramel. Chill 15 minutes before storing in tightly covered containers with wax paper between layers of butterflies.


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