Chocolate Spiders

This is a recipe adapted from Chang’s noodles and these treats are quick and easy to make. To see full-sized photos of this recipe (including some not shown on this post) click here.

Prep time: 5 minutes
Cooking time: 1hr in fridge

Ingredients // Yield 16 (varies depending on how big you make the spoonfuls)

  • 100g Chang’s Original Fried Noodles
  • 3 Tbspns Peanut Butter*
  • 250g Nestle Dark Chocolate Melts**
  • Baking Cups (for serving)

*American peanut butter tastes so much better than the Aussie stuff. If you are not fortunate enough to own any American brand of peanut butter, any other creamy brand will suffice.
**B loves dark chocolate so we tend to make most of our chocolate-based dishes with Dark. Milk or even white chocolate also tastes delicious in this recipe.

Ingredients for making Chocolate Spiders

Procedure: (with images)

  1. In a microwave safe mixing bowl, add choc melts and heat for 40 seconds. Stir with a spatula (a scraper to our non-Aussie readers), making sure to scrape any chocolate from the edges. If chocolate is not fully melted, heat again at 10 second intervals until smooth.
  2. Stir in peanut butter.
  3. Add noodles immediately and stir until they are completely covered in the mixture.

IMG_1125

  1. Spoon the mixture into baking cups. If you don’t have any baking cups, just spoon little piles straight onto baking paper.
  2. Place filled baking cups/paper on a plate or tray and place in the fridge for an hour to set.

IMG_1130

  1. For an extra tasty treat, add a dollop of peanut butter on top.

Chocolate Spiders with peanut butter dollop on top!

Recipe quick view
Procedure:

  1. In a microwave safe mixing bowl, add choc melts and heat for 40 seconds. Stir with a spatula (a scraper to our non-Aussie readers), making sure to scrape any chocolate from the edges. If chocolate is not fully melted, heat again at 10 second intervals until smooth.
  2. Stir in peanut butter.
  3. Add noodles immediately and stir until they are completely covered in the mixture.
  4. Spoon the mixture into baking cups. If you don’t have any baking cups, just spoon little piles straight onto baking paper.
  5. Place filled baking cups/paper on a plate or tray and place in the fridge for an hour to set.
  6. For an extra tasty treat, add a dollop of peanut butter on top.

Leftovers
Chill!: These babies must be kept cold. Store in cling-wrap or an air-tight container for up to two weeks.
Heat!: No. Not ever. Unless you like gooey choclatey mess with noodles that have lost their crunch, don’t heat these.
Freeze!: Chocolate spiders (without the extra peanut butter topping) last even longer when kept in the freezer, you won’t even need to thaw them to eat. I reccommend cling-wrapping the spiders or sealing in an air-tight container for up to a month.

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2 thoughts on “Chocolate Spiders

  1. Hi, I just made your chocolate spiders , I made dark chocolate ones and white chocolate ones. Both dark and white spiders I used Aussie penut butter, just delicious, Aussie ,Aussie ,Aussie , ioy ,ioy,ioy

  2. Ohhhhh thanks for the comment Carmela 🙂 they are so nice and quick to whip up 🙂 White chocolate and peanut butter, what a delicious treat!

    I have been working on so many nice recipes that should be up on the site around September sometime 🙂

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