Creepy Spiders Recipes

CREEPY SPIDERS

Steps:

• In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks., Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider.

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

SPOOKY SPIDER HALLOWEEN HOT DOGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
• Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
• Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

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.

SPOOKY SPIDER SNACKS

Steps:

• Spread 1 teaspoon of peanut butter on the tops of 24 crackers. Place four noodles on each side of each cracker; top with the remaining crackers. Spread a small amount of peanut butter on each raisin; place two on each cracker for eyes.