Ingredients

Ingredients

  • 11/2 Tablespoons Butter
  • 20 Marshmallows (large)
  • 3 Cups Chocolate Rice Cereal
  • 32 4 inch long skinny pretzels
  • 1 Cup Chocolate Candy Melts
  • 1 Cup California raisins
  • 16 Candy Eyes
  • non-stick cooking spray

Procedure

Spider Legs:

Melt the chocolate candy melts.  Bring about an inch of water to a simmer in a saucepan.  Put the chocolate candy melts in a heatproof bowl and set it over the pot of simmering water.

Break each pretzel stick into 4 even pieces.  Take 2 pieces and dip one end of each into the melted chocolate.  Place the pieces on a pan lined with parchment paper so the dipped ends are touching and form a right angle.  Continue with the remaining pieces, you should have 64 right angles in total.  Set aside to let dry.

Body and Head:

In a 2 quart saucepan, melt the butter over medium heat.  When the butter is completely melted, add the marshmallows and stir until completely melted.  Remove the pot from the heat and add the chocolate rice cereal.  Stir with a rubber spatula to combine.  Using a 2″ diameter ice cream scoop and a 1″ diameter ice cream scoop, sprayed with cooking spray, scoop the mixture and press into the scoop until it is firm and you have a flat bottom.  Place them on a buttered cookie sheet.  Make 8 large and 8 small.  Press 1 small and 1 large scoop next to each other to create the head and body of the spider.  Let cool.

When cool, spread the melted chocolate all over the body of the spider.  Press the raisins all over the chocolate.  Using a bit of melted chocolate as glue, attach the eyes to the head of the spider.  Take the pretzel legs and stick one end into the body of the spider.  Place 4 on each side of each spider.  Let the chocolate dry completely.  Enjoy!

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