Choconut Spiders

-

5 c. Semi-sweet chocolate chips
4 c. Chow mein noodles (approx. 200)
1 c. Unsweeten coconut flakes
3 c. Rice Krispies
Mini M&Ms

Spider Legs:

Melt 3 cups of chocolate chips using a double-boiler (1 cup at a time).

Stir in 6-8 chow mein noodles, gently coat with chocolate and place the noodles on wax paper. Repeat until all the noodles are coated.

Place the spider legs in the freezer to solidify the chocolate.

Arrange the spider legs on waxed paper in sets of 4 before preparing for the bodies.

Spider Bodies:

Melt 1 cup of chocolate chips.

Stir in ½ of the coconut and ½ of the Rice Krispies.

Drop teaspoonful of chocolate mixture on the center of the 4 legs. Add 2 mini M&Ms for the eyes.

Repeat with the remaining ingredients.

Place the spiders in freezer to solidify the chocolate.

[Make 4 dozen cookies]

My comments:

I found this recipe online and all the reviews said it was easy to do. Well, it wasn't as easy as I had expected. The legs were actually a lot of work. My biggest problem was melting the chocolate chips. Sometimes it turned very dry after it was melted, so I had to add milk to moisten it up again. I've never melted semi-sweet chocolate before so I don't know if that's a possible cause of the problem; I've always worked with regular milk chocolate chips and milk chocolate melted beautifully for me. After the chocolate had set, the legs also felt kind of sticky, almost like the chocolate hasn't completely solidified. Perhaps that's the result of adding milk to the chocolate??

Although the legs were kind of hard to work with, the spiders turned out very well. I'm glad I used semi-sweet chocolate and unsweeten coconut. Otherwise, the spiders would've been too sweet. This is a great recipe if you love chocolate b/c these are very chocolatey spiders. :)

The mini M&Ms made very adorable eyes, however, I do have 1 word of advice: Do not touch the eyes until the spiders have been frozen and the chocolate is set. The M&Ms melt very quickly once it's been placed on the spiders. If you touch it when it's melted on the inside, you'll crush the eyes. I'm speaking for experience. :P

If you are not a huge chocolate fan, I think a peanut butter alternative would be very nice. Using the Peanut Butter Krispy treat recipe, the legs can be coated with the peanut butter / maple syrup mixture and use rice krispies and marshmallow for the bodies. I think that would be really yummy!!

Comments

Post a Comment

Popular posts from this blog

Crunchy Oat Fudge Bars

-
Image
Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixt...
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,...
Read more

Teriyaki Chicken Stir-Fry Noodle

-
Image
3/4 c. Homemade teriyaki marinade 1 c. Egg noodles 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 Red hot chilli pepper, small, minced 1 tbsp Toasted sesame 1 Grilled chicken breast, skinless and boneless, sliced [Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.] Slice carrots into thin strips using a peeler. Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking. Cook the egg noodles as instructed on the package. Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes. Pour in the teriyaki marinade, stir well and cook for 5 minute. Garnish with toasted sesame and green onion. My comments: My husband loved these teriyaki noodles...
Read more