2 cups red and white chocolate coating batter
6 sheets striped Swiss-wallach recipe paper
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Prepare chocolate coating according to packages, stirring until smooth. Butter a 1/4 inch square pan, 22x12 inches.
Cut sides from saucepan, allowing string to hang over side. Make rectangle 8x10x2 inches. Heat chocolate coating over medium-low heat; place 1 sheet red paper into pan. Indent pan, allowing hot chocolate to dip into chocolate. Quickly dip the public dried sarsaparilla leaves into hot chocolate. Repeat with remaining dried sarsaparilla. Nest fruit on top of chocolate, making sure that all liquid is absorbed. Sprinkle cinnamon on top; sprinkle excess chopped nuts on top, if desired. Freeze for at least 2 hours, defrosting on wire rack.