Best 8 Chocolate Spiders Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a spine-chilling culinary adventure with our collection of chocolate spider recipes. These creepy-crawly treats are sure to be the highlight of your Halloween party or a fun activity for kids. From the classic chocolate-covered pretzels to more elaborate chocolate spider cakes, we have a recipe for every skill level and taste preference. Get ready to unleash your inner spider-chef and whip up some deliciously spooky treats that will leave your guests crawling for more!

**Chocolate Spider Pretzels:** These are the quickest and easiest spider treats you can make. Simply dip pretzel rods in melted chocolate, add candy eyes, and you're done!

**Chocolate Spider Cake:** This impressive cake is sure to be the centerpiece of your Halloween party. It's made with a rich chocolate cake, chocolate frosting, and plenty of spider decorations.

**Chocolate Spider Cupcakes:** These cute little cupcakes are perfect for a Halloween party or a school bake sale. They're made with a chocolate cupcake batter, chocolate frosting, and spider decorations.

**Chocolate Spider Cookies:** These chewy chocolate cookies are decorated with chocolate chips and candy eyes to resemble spiders. They're a fun and easy treat for kids of all ages.

**Chocolate Spider Brownies:** These fudgy brownies are topped with a chocolate ganache and spider decorations. They're a delicious and spooky treat that's perfect for Halloween.

Let's cook with our recipes!

CHOCOLATE SPIDERS



Chocolate Spiders image

Fast, and easy. My mom used to make them all the time. These can be made for Halloween treats, or Christmas Candy.

Provided by JSS6801

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 20

Number Of Ingredients 2

1 pound chocolate confectioners' coating
1 (8.5 ounce) package chow mein noodles

Steps:

  • Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 17.6 g, Fat 12.7 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 53.7 mg, Sugar 0.4 g

HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS



Halloween Chocolate Chip Cookies with Spiders image

I love chocolate chip cookies, so when I was baking for Halloween I turned the chocolate chips into little spiders. I only drew 3 legs on each side, there wasn't room for 4, so my spiders were little 6-legged creatures.

Provided by Becky Held

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 42m

Yield 48

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, at room temperature
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups semisweet chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
  • Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
  • Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
  • Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
  • Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

Nutrition Facts : Calories 127.9 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 112 mg, Sugar 11.3 g

HALLOWEEN CHOCOLATE SPIDERS



Halloween Chocolate Spiders image

"Turn your kitchen into a 'web site' by preparing a batch of these creepy candy spiders," chuckles field editor Sandi Pichon of Slidell, Louisiana.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 4

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)

Steps:

  • 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.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE SPIDERS



Chocolate Spiders image

My German friend Anja introduced me to these and they are fantastic. One of the fastest recipes going and very more-ish indeed. The cook time is usually the time needed in the fridge to let them set

Provided by Missy Wombat

Categories     Drop Cookies

Time 25m

Yield 1 batch

Number Of Ingredients 3

1 (100 g) packet of fried noodles, broken into small pieces
2 tablespoons peanut butter
200 g baking chocolate

Steps:

  • Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
  • If not melted and then microwave again in 5 second intervals.
  • Mix well until it is a smooth paste.
  • Add noodles and coat them well.
  • Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
  • Place in fridge until the chocolate sets.
  • You can also give these spiders eyes by sticking chocolate chips onto them.

CHOCOLATE SPIDERS



Chocolate Spiders image

These spiders will spin plenty of excitement into your festivities. For more fun, just make the pudding ahead of time, then let your party guests decorate their own spiders. -Lorna Schledorn, West Columbia, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
1 package (6) individual graham cracker tart shells
1/2 cup finely crushed chocolate sandwich cookies
48 pieces (3-1/2 inches each) red or black shoestring licorice
12 blue or green M&M's

Steps:

  • Prepare pudding with milk according to package directions. Spoon into crusts; sprinkle with cookie crumbs. Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best). Press M&M's in place for eyes. Refrigerate until serving.

Nutrition Facts :

CHOCOLATE SPIDERS



Chocolate Spiders image

Make and share this Chocolate Spiders recipe from Food.com.

Provided by tweetyfan

Categories     Candy

Time 20m

Yield 24 spiders

Number Of Ingredients 4

8 (1 ounce) semi-sweet chocolate baking squares
2 cups miniature marshmallows
shoestring black licorice or shoestring red licorice
24 small candy-coated chocolates, round

Steps:

  • In a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute. 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.

Nutrition Facts : Calories 58.7, Fat 2.9, SaturatedFat 1.7, Sodium 4.4, Carbohydrate 9.4, Fiber 0.6, Sugar 7.6, Protein 0.5

DARK CHOCOLATE HAZELNUT BONBON SPIDERS



Dark Chocolate Hazelnut BonBon Spiders image

Provided by Food Network

Categories     dessert

Time 52m

Yield about 80 small bonbons

Number Of Ingredients 9

1 pound dark chocolate couverture
10 ounces heavy cream
2 ounces butter, room temperature
1 teaspoon hazelnut extract
80 polycarbonate chocolate molds
Red cocoa butter, for treating mold
Tempered Dark Chocolate Couverture, recipe follows
80 whole hazelnuts
1 pound 6 ounces dark chocolate couverture, divided

Steps:

  • For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside.
  • Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon.
  • To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider.
  • Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

INFESTED COCONUT TAPIOCA-FILLED CHOCOLATE SPIDERS



Infested Coconut Tapioca-Filled Chocolate Spiders image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings

Number Of Ingredients 3

8 ounces tapioca pearls
8 ounces coconut puree
16 ounces dark chocolate

Steps:

  • For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency.
  • For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely.
  • Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
  • To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.

Tips:

  • Select high-quality chocolate: Opt for good-quality dark chocolate with a cocoa content of at least 70% for a rich and intense flavor.
  • Temper the chocolate properly: Tempering stabilizes the chocolate, making it less prone to melting and giving it a glossy finish. If you don't have a dedicated tempering machine, you can use the microwave or double boiler method.
  • Use a piping bag for precision: A piping bag allows you to create fine chocolate legs and bodies, giving your spiders a realistic appearance.
  • Chill the spiders before serving: Chilling the spiders for at least 30 minutes helps them set properly and prevents them from melting too quickly.
  • Get creative with decorations: You can use various toppings to decorate your spiders, such as candy eyes, sprinkles, or chopped nuts, to make them even more festive.

Conclusion:

Chocolate spiders are a fun and delicious Halloween treat that can be enjoyed by people of all ages. With a little patience and creativity, you can create impressive chocolate spiders that will be the stars of your Halloween party. So, gather your ingredients, follow the steps in this recipe, and let your culinary creativity shine! Enjoy the process of making these spooky treats and relish the delicious results with your loved ones. Happy Halloween!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #5-ingredients-or-less     #drop-cookies     #desserts     #fruit     #pasta     #easy     #microwave     #refrigerator     #holiday-event     #kid-friendly     #candy     #cookies-and-brownies     #chocolate     #nuts     #dietary     #low-sodium     #halloween     #low-in-something     #pasta-rice-and-grains     #equipment     #number-of-servings

Related Topics