8 chocolate & caramel creme creme savers candies hard (sold in bag)
1 serving shoestring licorice
1 serving cinnamon candies
1 plastic drinking straw
Equipment
baking sheet
baking paper
oven
aluminum foil
drinking straws
Directions
Preheat oven to 325F. Cover baking sheet with parchment paper or foil.
Cut a 1-1/2-inch piece of straw; set aside to make hole in ornament. Unwrap and arrange candies on parchment paper in gingerbread man shape, using 4 candies for "head" and "body" and 1 candy for each "arm" and "leg."
Bake 3 to 6 min. or until candies are melted.
Remove from oven. While still warm, press small raisins, currants or cinnamon candies into melted candies for the "eyes", "nose" and "buttons" and a small piece of shoestring licorice for the "mouth." Make a hole, about 1/2 inch from the top, by pressing drinking straw into ornament, leaving in place until candy is cooled.
Cool completely before removing ornament from paper. Gently remove straw. Thread a 6- to 8-inch piece of shoestring licorice into the hole to hang the ornament.
