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Halloween Chocolate Spiders

 Halloween Chocolate Spiders
"Turn your kitchen into a 'web site' by preparing a batch of these creepy candy spiders," chuckles field editor Sandi Pichon of Slidell, Louisiana.
24 ServingsPrep: 20 min. + chilling


  • 8 ounces semisweet chocolate, chopped
  • 2 cups miniature marshmallows
  • Black or red shoestring licorice
  • 24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)


  • In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50%
  • power, stirring after 30 seconds. Stir until melted; let stand for 5
  • minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed
  • paper-lined baking sheet. Cut licorice into 2-in. pieces; press
  • eight pieces into each mound for legs. Press two chocolate balls
  • into each for eyes.
  • Refrigerate until firm, about 20 minutes. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 23 calories, 1 g fat (trace saturated fat), trace cholesterol, 2 mg sodium, 5 g carbohydrate, trace fiber, trace protein.