It’s not exactly a day at the beach…
But for those of us who won’t soon be traveling to a remote destination with miles of sand and shore, these cute little candy crustaceans will just have to do!
- Two-bite brownies
- Mini cupcake liners
- White frosting
- Graham cracker crumbs
- Orange Slices (candy aisle)
- Spice Drops (candy aisle)
- Colored toothpicks
- 1/2c. white chocolate chips
- Edible eyes (Michael’s)
Transfer frosting to a gallon size zipper bag, seal, and clip a corner of the bag with clean kitchen shears.
Pipe mounds of icing onto brownie bites, then coat with graham cracker crumbs for a sandy effect.
Arrange brownies in paper liners and set aside.
Insert one orange toothpick sideways through each orange slice for arms.
Next, push two orange toothpicks down through the candy slice approximately 3/4″ apart. Leave 5/8″ of the toothpick exposed on top.
Place orange spice drops onto the toothpick ends to create eye sockets.
Heat white chocolate chips in microwave safe bowl for 30-45 seconds.
Once the chocolate has melted, carefully transfer to a sandwich size zipper bag, seal, and snip a tiny amount from one corner.
Attach edible eyes to the fronts of spice drops using small drops of the melted white chocolate.
For crab claws, cut small triangular-shaped pieces from the ends of extra orange slices with a sharp paring knife. Use the tip of the knife to carve out a small v-shaped notch before sliding them onto toothpick arms.
Top iced brownies with candy crabs and enjoy!