Ingredients
- 1 ho ho
- 2 sour puckerooms gummies
- 1 nescafe packet
Preparation
Baking Directions:
Remove hard chocolate shell from Ho Ho, taking care to preserve the bottom half.
Break the remainder of the shell into bark-shaped shards.
Place Puckerooms on top of the now deshelled Ho Ho.
Decorate with bark-shaped shards.
Place entire dessert into the reserved half of chocolate shell.
Dust with Nescafe powder.
Best served at room temperature.
