Edible Arachnids Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter softened
- 3 tablespoons 2% milk
- 3 tablespoons shortening
- 6 tablespoons baking cocoa
- 1 package chocolate cake mix (regular size)
- 1-1/3 cups confectioners' sugar
- 64 pretzel sticks halved
- 4-1/2 cups semisweet chocolate chips
- 32 red m&m's minis
- Carbohydrate 1.58479921875 g
- Cholesterol 6.61621542225962 mg
- Fat 6.50557699287432 g
- Fiber 0.871500020027161 g
- Protein 0.699940078125 g
- Saturated Fat 3.71034260242523 g
- Serving Size 1 1 serving (12g)
- Sodium 16.5943125 mg
- Sugar 0.713299198722839 g
- Trans Fat 0.34225752424897 g
- Calories 60 calories
Directions Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely in pan on a wire rack. Crumble cake into a large bowl to measure 7 cups. In a large bowl, beat butter, cocoa and vanilla until creamy. Beat in confectioners’ sugar alternately with milk until smooth. Add cake crumbs; mix well. Shape into sixteen 1-1/2-in. balls and sixteen 3/4-in. balls. To assemble spiders, insert a wooden or metal skewer through one small cake ball and then halfway through one large cake ball; repeat with remaining balls. Place on waxed paper-lined baking sheets; insert eight pretzel halves into each large ball to form legs. Freeze 2 hours or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each spider in chocolate; allowing excess to drip off. Place on waxed paper-lined baking sheets. Remove skewers and attach M&M's for eyes. Refrigerate until set. Yield: 16 servings. Originally published as Edible Arachnids in Halloween Bookazine 2015 2015, p69
