Chocolate Spiders
INGREDIENTS
  • Servings: 24
  • 8 squares (1 ounce each) semisweet chocolate
  • 2 cups miniature marshmallows
  • Black or red shoestring licorice
  • 24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)
DIRECTIONS
  1. n a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute.
  2. Stir until melted; let stand for 5 minutes.
  3. Stir in marshmallows.
  4. Drop by tablespoonfuls onto a waxed paper-lined baking sheet.
  5. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs.
  6. Press two chocolate balls into each for eyes. Refrigerate until firm, about 20 minutes.
RECIPE BACKSTORY
Editor's Note: This recipe was tested with an 850-watt microwave.