Halloween Chocolate Spiders Recipe

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Halloween Chocolate Spiders Recipe
Halloween Chocolate Spiders Recipe photo by Taste of Home
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Halloween Chocolate Spiders Recipe

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"Turn your kitchen into a 'web site' by preparing a batch of these creepy candy spiders," chuckles field editor Sandi Pichon of Slidell, Louisiana.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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)

Directions

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Spiders in Taste of Home October/November 1999, p64

Nutritional Facts

1 each: 23 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 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)
  1. 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.
  2. Refrigerate until firm, about 20 minutes. Yield: 2 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Spiders in Taste of Home October/November 1999, p64

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