Ingredients
3
strands pull-apart black licorice twists
1
can (6.4 oz) black decorating icing
4
individually wrapped chocolate-covered créme-filled cake rolls (from 10-oz box)
4
pieces black gumdrops, cut in half crosswise
12
miniature candy-coated chocolate baking bits
Preparation
Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
Let stand 5 minutes to set.
