Orange stick jello shots

I'm not going to lie. These ones were kind of a pain in the ass to make, but they are so freakin worth it.

Stuff you'll need:

- Orange Jello (I cheated again, instead of using all Knox & making my own flavoring)
- 1 packet Knox gelatin
- Magic Shell
- White Chocolate bar
- 1 cup Barcardi O rum
- 1 shot Malibu rum (will give it a smooth taste)
- Cake/candy paint brush
- Cooking spray
- Silicon mold or 1oz plastic cups



Alright, lets get started!

Prepare the mold by apply cooking spray and then wipe out it out - Cook jello per the directions - Once it boils, turn off the heat but leave it on the burner - Add in orange jello, stir and then add in Knox - Once it is all dissolved, remove from burner and add in rum - Transfer mixture to a measuring cup - Pour into mold - Place in fridge.

*Have the mold sitting on a plate, will make it easier transferring back and forth.

If you are using the IKEA pink flower tray as pictured, this recipe will fill up almost 3 trays. Let set for a few hours or overnight.

Now for the fun part:

Retrieve your trays, set in hot warm for up to 30 seconds - Pull at edges of the mold, so the jello becomes loose - Turn upside down on a plate and tap the bottom - Jello should come out rather easily - If you are having trouble, push in the bottom of the mold (as pictured) - Place flowers on a plate and freeze for 30-40 minutes

After an hour remove from freeze - Dip the jello in Magic shell and place back on cold plate - Once shell has harden place in candy wrappers - Melt one square of the white chocolate (about 20 seconds) and dot the middles - ENJOY!

A few notes: If the magic shell is thick, you can run the bowl or the bottle under hot water for a few seconds. You want it to be a smooth liquid.

If you are using cups, once jello has firmed up, you still want to put in freeze for a bit. The coldness will make the magic shell harden.

I spray the cooking spray on a plate and apply to the tray with my finger