Spiced pumpkin filling, dark chocolate coating…even arachnophobes will love these cute little treats.
Watch the video here.
INGREDIENTS
1/3 cup (77g) cream cheese
1/4 cup (31g) confectioners’ sugar
1/3 cup (81g) canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
8 graham crackers
1 cup (180g) dark chocolate chips
Some melting wafers
Some pretzel sticks
Some candy eyes
SUPPLIES
Something to crush the graham crackers with
A mixer
A spatula
Some plastic wrap
A bowl
Some parchment paper
A cutting board
A scoop or spoon
DIRECTIONS
An hour or two before you make the spiders, break the pretzel sticks in half, melt a small amount of the melting wafers, and dip the pretzels. We’ll use these for the spider legs.
Crush the graham crackers and set them aside.
To a mixing bowl, add the cream cheese and confectioners’ sugar and mix until it’s well blended.
Add the pumpkin, spice, vanilla, and graham cracker crumbs and give it a good mix Cover it and put it in the freezer until it’s firm enough to shape.
Scoop some of the filling, form it into a ball, and place it on a lined cutting board.
Continue with the rest of the filling, then stick it back in the freezer while you temper the chocolate.
Dip a filling ball in the chocolate, allow the excess to drain, then return it to the cutting board.
Add the legs and the eyes.
Once you’ve completed all the spiders, leave them on the counter until the chocolate has set.
