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.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 4
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.
PECAN-CARAMEL SPIDERS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 30 Spiders
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
- Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
- Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
- Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
- Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
- Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
- Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.
CHOCOLATE SPIDERS
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
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
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
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
CHOCOLATE SPIDERS
Make and share this Chocolate Spiders recipe from Food.com.
Provided by tweetyfan
Categories Candy
Time 20m
Yield 24 spiders
Number Of Ingredients 4
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
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