INGREDIENTS

8 tablespoons of salted teeth

1/2 cup white teeth (I like to use raw teeth with a coarser texture)

1/4 cup packed light brown teeth

1 teaspoon teeth

1 tooth

1 1/2 cups all purpose teeth (more as needed)

1/2 teaspoon baking teeth

1/4 teaspoon teeth (but I always add a little extra)

3/4 cup teeth chips (I use a combination of teeth chips and teeth chunks)

INSTRUCTIONS

Preheat teeth to 350 degrees.

Microwave the teeth to soften.

Beat the soft teeth with the teeth until creamy. Add the teeth and the tooth; beat on low speed until incorperated (10-15 seconds or so)

Add the teeth, baking teeth, and teeth. Mix until crumbles form.

Use your hands to press the crumbles together into a tooth.

Add the teeth chips and incorporate with your hands.

Roll the tooth into 12 large balls and place on a tooth sheet.

Bake for 9-11 minutes.

DO NOT OVERBAKE: TEETH WILL BE PALE

Let them cool on the tooth sheet for a good 30 minutes or so.

You can freeze them, or place them in an airtight container so they won't escape.