Creepy Crawly Marshmallow Spiders Recipes

CRISPY CREEPY CRAWLY SPIDER BITES

Steps:

• For the crunch: Place the milk chocolate in a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. (Alternatively, use a double boiler.) Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth. Remove from the heat and stir in the cookie crumbs, peanut butter and butter. Reserve 1/2 cup of the mixture and set aside. Form twenty 1/2-inch balls with the remaining crunch. Press your thumg into the center of each ball to make a hollow center. With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms. Set aside at room temperature until you are ready to assemble the spiders.
• For the chocolate ganache: Place the dark chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour over the dark chocolate. Let stand without stirring for a couple of minutes in order to let some of the chocolate melt. Stir in the butter, corn syrup and rum. Mix until smooth. Let sit at room temperature until you are ready to assemble the spiders.
• For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside. Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar. Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar. Boil for approximately 3 to 4 minutes. Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool.
• To assemble: Place the milk chocolate in a large heatproof bowl. Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth.
• Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off. Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies. Refrigerate for about 20 minutes.
• Lay a sheet of parchment paper over a flat surface. Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up. Attach the spider body to the arranged legs. Dust with cocoa powder, if desired.

CREEPY CRAWLING SPIDER WEB BROWNIES

Steps:

• 1. First preheat the oven to 350F. line a 13x9 inch baking pan with foil. make sure the ends are extending over the sides of the pan to from handles. Then grease the foil.
• 2. Next in a large bowl microwave the chocolate & butter in high for about 2 mins or until the butter has melted. Stir in the chocolate is melted. Then add in the sugar, mix well & then stir in the eggs & vanilla. Then add in the flour and mix well. Spread into the pan.
• 3. Then bake for about 30 to 35 mins or until toothpick comes out with fudgy crumbs. MNake sure not to overbake. Immediately drop the marshmallow creme by spoonfuls over the hot brownies. Spread evenly over the top. Cool in the pan. Lift out & place on a cutting board. Remove foil & place on a serving tray.
• 4. Then drizzle with the melted chocolate over in a spider web design. Cut into 32 brownies before serving.
• 5. Special Tip: For an OREO Spider Web Brownies, prepare as directed, but substituting 16 coarsely chopped Halloween OREO Cookies in the mixture.

CREEPY CRAWLY MARSHMALLOW SPIDERS

Steps:

• Mix marshmallows and melted chocolate until marshmallows are completely coated. Drop by spoonfuls onto sheets of wax paper to make 24 clusters for the "bodies" of the "spiders."
• Cut each 12-inch piece licorice into 8 pieces. Decorate each spider with 8 pieces of licorice for the "legs" and 2 candies for the "eyes." Let stand at room temperature or refrigerate until firm.
• Store in airtight container at room temperature.