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Ingredients
- ½ cup Ghirardelli Dark Chocolate Melting Wafers (+ more as needed)
- 22 Keebler Sandies Pecan Shortbread Cookies
- 22 Lindt Lindor Milk Chocolate Truffles
- 22 miniature marshmallows
- 2–4 toothpicks
- 1 (0.88 oz) package candy eyeballs
- 1 (0.67 oz) tube Betty Crocker Black Writing Gel
Steps
- Melt chocolate following package instructions. Place cookies on work surface. Dip bottom of 1 truffle into chocolate (about one-fourth of the way up) and place truffle, dipped side down, on edge of cookie (leaving space for rest of spider). Repeat with remaining cookies and truffles; let dry completely.
- Skewer 1 marshmallow with toothpick (push toothpick one-fourth of the way through marshmallow) and dip marshmallow into chocolate (allow excess to drip off if needed). Press coated marshmallow gently against truffle to form spider head; remove toothpick. Press candy eyeballs into chocolate on marshmallow. Repeat with remaining marshmallows and eyeballs; let dry completely.
- Create spider legs with black writing gel. Serve.
Amount per 1⁄22 recipe serving: Calories 180, Total Fat 12g, Sat Fat 6g, Trans Fat 0g, Chol 5mg, Sodium 60mg, Total Carb 17g, Fiber 1g, Sugars 10g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%