Spooktacular Chocolate Spiders are the cutest little ugly chocolatey sweet treat you can make with your kids this Halloween!
I have had this recipe since my girls were in elementary school (they are adults now!) and I got it from a friend that I worked with who made them for her kids. As a homeroom mom back in the day, we were allowed to bring homemade treats and this is one of the many recipes I made for the classroom. This is a fun recipe to make with the kids or grandkids!
The recipe does call for shoestring or laces black licorice and I had a very difficult time finding it locally. We tried to get creative (one of my adult daughters helped me) and we cut up the Wiley Wallaby black licorice and well, you can see the results in the pictures, haha! The shoestring or laces black licorice works much better so if you can find it, use it!! I know presentation is important, but when the kids (big or small) are helping and having fun, that counts for a lot ... oh and they taste really good too!
What You Need
Semi-Sweet Chocolate
Miniature Marshmallows
Shoestring or Laces Black Licorice
Sixlets Brand Candy
Tips for Making Chocolate Spiders
Semi-Sweet Chocolate, Milk Chocolate or Dark Chocolate may be used
Not a chocolate fan, try peanut butter chips
If you're unable to find the Sixlets Candy, try jelly beans
More Fall Favorite Recipes
How to Make Chocolate Spiders
Once you have the licorice cut, the rest comes together quickly!
Step 1: Prepare a waxed paper-lined baking sheet or a piece of parchment paper and set aside. Cut licorice in to 2 inch pieces and set aside.
Step 2: In a microwave-safe bowl, heat chocolate for 30 second intervals, stirring after each cook time until the chocolate is melted and creamy. Let the chocolate stand for approximately 5 minutes to cool. Add in the marshmallows and stir until the marshmallows are covered well (there may still be some white showing and that's ok).
Step 3: Drop by tablespoons on to a cookie sheet lined with parchment paper. Press 8 pieces of licorice in to each tablespoonful for the spider legs, then press in two chocolate balls (Sixlets Candy) for the eyes. Refrigerate for 20 minutes or until firm. Makes about two dozen, depending on the size of your spiders!
How to Store Chocolate Spiders
Store the spiders in an airtight container in the refrigerator or in a cool, dry place for up to one week.
I hope you and your kids have as much fun making these as we did! Let the memory making begin because they are Forkin' Good!
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