Turtle Spiders With Coffee And Pistachio Chocolate Spider Eggs Food

CHOCOLATE SPIDERS

Steps:

• Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 60 seconds on high. If not melted then microwave again in 5 second intervals.
• Mix well until it is a smooth paste.
• Add noodles and coat them well.
• Spoon the mixture onto greaseproof paper, or into individual paper patty pans. Refrigerate til set.

CHOCOLATE SPIDERS

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.

CHOCOLATE SPIDERS

Steps:

• Break up all of the chocolate into a microwave-safe bowl along with the peanut butter.
• Microwave on High until the chocolate is melted.
• Mix the melted chocolate and peanut butter thoroughly.
• When mixed, pour the entire packet of fried noodles into the chocolate mixture and mix gently until all the noodles are well coated.
• Scoop the mixture into cupcake patties.
• Place in the fridge to set, about an hour.
• Enjoy!

BERNICE'S HALLOWEEN SPIDERS

Steps:

• Melt chocolate chips in microwave. Check after 1 minute to make sure they don't start burning. Stir, then put back in for 20 sec. intervals until completely melted.
• Stir in Chow Mein noodles. Keep adding noodles until you think you have enough to cover all with chocolate.
• Drop by spoonfuls onto waxed paper.
• Add 2 M&M's on top of noodles, for spider eyes.
• Note: Add 2-4 T water, if needed, to thin chocolate chips.

CENTIPEDE EGGS

Steps:

• Fill the molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of melted chocolate. Scrape the flat portion of the mold to clean off the excess chocolate. Cool the shells to harden completely.
• Whip the egg whites to soft peaks. In a small saucepan set over medium heat, cook the sugar to the soft-ball stage, a candy thermometer will read 240 degrees F. Add the hot sugar to the egg whites. Once cool to the touch, add the butter in small chucks. Whip until combined and the mixture becomes soft and creamy. Add the liqueur, then taste and add more if needed. Fill the chocolate shells with the buttercream, then add almonds until the molds are almost completely filled. Top with more melted chocolate, and scrape the excess again, then cool to set up completely.
• Release the chocolates from their molds by gently tapping the mold, right-side up, until they all come out. Serve the chocolates at room temperature.

SPIDER PRETZELS

Steps:

• Make a cracker sandwich with the peanut butter. Insert the pretzel "legs" into the filling. With a dab of peanut butter, set raisin eyes on top.