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Chocolate crackle spiders
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Make Halloween magic with these chocolate spider crackles - an irresistible treat for kids and adults alike!
Ingredients:
  • 70g (2 cups) Rice Bubbles
  • 120g (2/3 cup) icing sugar mixture
  • 35g (1/2 cup) shredded coconut
  • 10.00 gm cocoa powder, sifted
  • 140g copha
  • 20g (1/4 cup) shredded coconut, extra
  • 12.00 gm icing sugar mixture, extra
  • 2.50 gm cocoa powder, extra
  • 24 red jelly beans
  • 190g (1 cup) dark chocolate melts
Instructions:
  • In a large bowl, mix Rice Bubbles, icing sugar, coconut, and cocoa. Melt the copha in a small saucepan over medium heat for 3 minutes. Set aside 2 tablespoonfuls of copha. Stir the rest of the copha into the Rice Bubbles mixture until fully combined.
  • Mix additional coconut, powdered sugar, and cocoa powder with the set aside copha in a small bowl.
  • Divide the Rice Bubbles mixture evenly among the 12 holes in a muffin pan. Gently press down with a teaspoon. Sprinkle with the coconut mixture, then add red jelly beans as eyes to each chocolate crackle. Chill in the fridge for 30 minutes until set.
  • Prepare 2 baking trays lined with non-stick baking paper. Melt the chocolate melts in a medium heatproof bowl over simmering water until smooth. Set aside 2 tablespoonfuls of chocolate. Transfer the rest of the melted chocolate into a small plastic bag. Cut a small hole in the corner of the bag and pipe 8 chocolate lines, each about 10cm long, onto the baking trays to form spider legs. Repeat to make a total of 11 sets of legs. Chill in the fridge for 5 minutes until firm.
  • Transfer the chocolate crackles from the pan to a clean work surface, with the coconut side facing up. Use the leftover melted chocolate to affix the chocolate legs to each spider. Enjoy!

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