These chocolatey, crispy treats are the kind of itsy-bitsy spiders everyone wants to see on the Halloween dessert table!
What You Need
Original recipe yields 24 servings
3 Tbsp. butter or margarine
1 pkg. (10 oz.) JET-PUFFED Marshmallow s
6 cups crisp rice cereal
192 pieces black string licorice (1-1/2 inch)
2 oz. BAKER'S Semi-Sweet Chocolate, melted
48 small round candies
2 Tbsp. ready-to-spread vanilla frosting
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Let's Make It
Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; stir to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
Add cereal; mix well. Roll into 24 balls.
Place on waxed paper-covered baking sheet. Use tip of paring knife to poke 4 shallow holes in 2 sides of each ball. Insert 8 licorice pieces in holes in each ball for the spider's legs. Drizzle chocolate over spiders. Add candies for the eyes, securing to spiders with frosting. Let stand until chocolate is firm.
Use red string licorice for legs and small hot hard cinnamon candies for the eyes.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.