Chocolate Dipped Licorice

Melt the chips in the microwave, watching them carefully so they don’t burn. Cut the licorice twists in half. Dip the cut end into the chocolate, coating it about 1 inch up the licorice.

Place each coated piece on a wax paper-covered cookie sheet in single rows. Use a jelly roll pan (i.e. cookie sheet with sides). Sprinkle a bit of the sprinkles over the chocolate end of each piece. Place the filled cookie sheet in the freezer for about 20 minutes, until the chocolate hardens. Remove from the cookie sheet. Can be stacked in a box and frozen until needed.

Note: You can use black or chocolate licorice, too.