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Edible Arachnids

1 review
Total Time
Prep: 1 hour + freezing

By Taste Of Home Editorial Team

Recipe by Nicole Rae Paoli, Newark, Delaware

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

I bring cake pops to my church group when we have movie nights. This year for Halloween, I used my go-to recipe to make these not-so-scary spiders. —Nicole Rae Paoli, Newark, Delaware

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Test Kitchen Tips
  • Trust us: Don't skip the freezing step. Freezing helps keep these little cuties intact when you dip them in chocolate.
  • Adding shortening helps prevent chocolate from cracking when it hardens.
  • Chocolate is notoriously finicky. To prevent it from becoming granular (or "seizing," as it's sometimes called), be sure your bowls and tools are completely dry. Heat can also cause chocolate to seize, so microwave for 10 seconds at a time, then stir.

    • Watch How to Make Edible Arachnids

    Test Kitchen Approved

    Edible Arachnids

    Contest Winner
    1 review
    Prep Time 1 hour
    Yield 16 servings

    Ingredients

    • 1 package chocolate cake mix (regular size)
    • 3 tablespoons butter, softened
    • 6 tablespoons baking cocoa
    • 1/2 teaspoon vanilla extract
    • 1-1/3 cups confectioners' sugar
    • 3 tablespoons 2% milk
    • 64 pretzel sticks, halved
    • 4-1/2 cups semisweet chocolate chips
    • 3 tablespoons shortening
    • 32 red M&M's minis
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Remove skewers and attach M&M's for eyes. Refrigerate until set.

    Nutrition Facts

    1 spider: 495 calories, 29g fat (13g saturated fat), 59mg cholesterol, 171mg sodium, 60g carbohydrate (36g sugars, 4g fiber), 6g protein.

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