Ingredients
8 ounces semisweet chocolate, chopped2 cups miniature marshmallowsBlack or red shoestring licorice24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)
Preparation
In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50% power, stirring after 30 seconds. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes.
Refrigerate until firm, about 20 minutes.
