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CHRISTmas mice




Source of Recipe


RealFood4RealPeople


Recipe Link: http://www.realfood4realpeople.com

List of Ingredients




8 ounces Dipping Chocolate -- or Almond Bark
24 large Maraschino Cherries -- with stems
24 roasted Peanuts -- un-broken
24 Hershey's Kisses candies -- un-wrapped
Round Candy Sprinkles
tweezers



Recipe



Line two baking sheets with waxed paper, then set aside.

Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside.

Carefully separate peanut halves from each other, making sure not to break the individual halves- place these in a small bowl and set aside.

In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach.

Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward. Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place until chocolate is set enough to hold by itself. Add two peanut halve 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas
Mouse completed! Repeat process until all 24 mice are assembled.

Store mice in re-shaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks.