Creepy. Crawly. Cute. These bite-size treats are sure to give any recipient the heebie-jeebies this Halloween. But take one bite and you’ll forget your fright. These spiders may look spooky, but they’re all sweet inside. They are brownies, covered in chocolate candy coating and decorated with licorice, raspberry candy and sprinkles. Easy and fun!
Fudge Brownies for Spider Bites
4 oz. unsweetened chocolate, chopped
1 cup butter
2 cups sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1. Preheat oven to 350 degrees and grease an 8-inch square baking pan.
2. Heat butter and chopped chocolate in microwave on low. Microwave in 30 second intervals, stirring in between until melted and smooth.
3. In a mixer, add sugar, eggs, and vanilla. Mix until combined.
4. Add the melted chocolate and butter to the sugar mixture and mix until combined.
5. Add flour and mix until combined.
6. Spread the brownie batter in greased pan and bake for about 40 minutes or until done.
7. Let cool.
If you want, you can also use brownies from a box mix and just follow the decorating instructions below.
Makes 25 spider bites, more if your roll into smaller balls.
After the brownies are cooled, (they can be still be slightly warm) cut 25 equal brownie squares, trimming off the outside edges first. This will help when you start to roll them.
These brownies were so moist and moldable already, I decided to try rolling them without using any frosting. And it worked out just fine. The brownie balls in the photo above are all brownie and actually pretty easy to roll. The only hard part is trying not to pop them in your mouth before you get to the actual decorating.
1-2 16 oz. packages of chocolate candy coating (also called confectioner’s coating, candy melts or bark coating)
10 licorice wheels
50 raspberry gumdrops (you can also use m&m’s or other red candy)
Confetti color stick sprinkles
Prepare the licorice legs first. Unroll one licorice wheel at a time and cut it into as many 2 3/4 inch sections as you can. See how the strand is doubled up in the picture above. You can separate each strand of licorice by pulling apart the two pieces. Start on one end and pull the two pieces apart, leaving them attached at the other end.
Repeat until you have four pairs of legs for each spider body. (totaling eight licorice legs each.) Set them aside until ready to use.
Prepare the raspberry gumdrop eyes second. All you do for these is cut small pieces of the leftover licorice and press directly into the tops of these raspberry candies. The candies are soft, so don’t be afraid to press down firmly to get the licorice pieces to stay.
Start dipping! Place the candy coating in a small, deep microwave safe bowl. Heat in the microwave on low in 30 second intervals, stirring in between. Repeat until melted and smooth. Don’t overheat the chocolate.
Drop the ball in the bowl of chocolate coating. Don’t stir or move it around. Then cover it by spooning more melted chocolate over the top, completely covering the brownie ball.
Then, using the same spoon, lift it out of the chocolate and tap the handle of the spoon on the edge of the bowl. This will force any excess chocolate off the ball and back into the bowl. When most of the excess has fallen off, transfer the ball to a wax paper covered cookie sheet and immediately sprinkle a few black non-nonpareils on top. Repeat with remaining brownie balls.
Let the spider bodies dry completely before applying the rest of the decorations.
Use the remaining chocolate candy coating to attach the licorice legs and candy eyes. You won’t need much, so just reheat what is left in the bowl that you used for dipping. Place the top (attached) part of the licorice leg pair in the coating and then attach it to the side of the spider body. Hold in place for a few seconds while the chocolate sets. Repeat with remaining legs. Don’t move the spiders until the coating has completely set with the legs attached.
Then, use more candy coating to attach the raspberry candy eyes and let dry.
For the finishing frightening, touch, insert two sprinkles for fangs (I used white confetti color stick sprinkles). Just push them right in and have a frightfully Happy Halloween!
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm