a traditional antipasto. Seasoning the olive oil can take it from a simple appetizer to a show-stopper.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 eagles |
Ingredients
- 1 (12 ounce) package confectioners’ coating (such as Wilton® Candy Melts®)
- 12 marshmallows
- 1 (7 ounce) package sweetened flaked coconut
- ¼ cup semisweet chocolate chips
- 12 mint sandwich cookies (such as Oreo®)
- 12 whole cashews
Instructions
- Place white confectioners’ coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Insert a toothpick into the marshmallows and dip them into the melted white chocolate. Then roll in coconut and place on the mint sandwich cookie. Using kitchen shears, cut a slit and place a cashew where the beak should go. Melt the chocolate chips. Using a toothpick, draw a dot with a line over it on each side of the eagle’s head for the eyes.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 161 mg |
| Sugars | 33 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
fun! I used mini chocolate chips for the eyes