Ingredients:
1 cup creamy peanut butter
4 tablespoons butter, softened
1 cup powdered sugar
1 1/2 cups graham cracker crumbs ( crushed very fine, approximately 24 squares)
2 ounces semisweet chocolate
2/3 cup sliced almonds, toasted
Directions:
Cream peanut butter and butter together.
Add powdered sugar and mix until smooth.
Add graham cracker crumbs; mix well.
Shape rounded teaspoonfuls of “dough” into 1 1/4″ ovals.
Place 2″ apart on waxpaper-lined cookie sheets.
Place chocolate in small microwave-safe bowl; cook 1 minute or until melted.
Put melted chocolate into a ziploc bag and snip off a tiny piece of one bottom corner of the bag.
Make a stripe of chocolate approximately 1/3 of the way from the “front” of the honeybee.
Follow the first stripe with two more stripes closer to the first stripe and evenly spaced.
Use an almond slice for each wing, placing near first stripe and angling the wings slightly toward the back of the honeybee.
Use a toothpick to “poke” in the eyes of the honebee at the top of his “face”.
Arrange on serving platter/plate.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.