Saving for a Rainy Day Candy
Gold Foil-covered Chocolate Coins
Using candy shell method, coat inside of each pan half, pouring out excess and cleaning edge of pan. Refrigerate to set. Repeat process twice and unmold. Attach halves with melted candy. Heat spatula blade and cut coin slot on top.
With scissors dipped in cornstarch, cut marshmallow corners for legs and ears and one half marshmallow for nose. Using toothpicks, dip each marshmallow piece in melted candy, let set, remove toothpick and attach to shell with melted candy. Pipe cheeks with melted candy in bag with opening cut to the size of tip 2. Attach candy-coated chocolate eyes with dots of melted candy. Fill bank with foil-wrapped chocolate coins.
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