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Ingredients:
6 hazelnut truffles
5 ounces white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 ounces) black decorating icing
6 slivered almonds, cut in half
Directions:
Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again;
immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies. Editor’s Note: This recipe was tested with Ferrero Rocher hazelnut truffles.