Crispy Creepy Crawly Spider Bites
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Special equipment: 3 disposable pastry bags For the crunch: Place the milk chocolate in a medium heatproof bowl
2
Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat
3
(Alternatively, use a double boiler
4
) Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth
5
Remove from the heat and stir in the cookie crumbs, peanut butter and butter
6
Reserve 1/2 cup of the mixture and set aside
7
Form twenty 1/2-inch balls with the remaining crunch
8
Press your thumg into the center of each ball to make a hollow center
9
With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms
10
Set aside at room temperature until you are ready to assemble the spiders
11
For the chocolate ganache: Place the dark chocolate in a small heatproof bowl
12
In a small saucepan, bring the cream to a boil and pour over the dark chocolate
13
Let stand without stirring for a couple of minutes in order to let some of the chocolate melt
14
Stir in the butter, corn syrup and rum
15
Mix until smooth
16
Let sit at room temperature until you are ready to assemble the spiders
17
For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside
18
Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar
19
Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar
20
Boil for approximately 3 to 4 minutes
21
Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool
22
To assemble: Place the milk chocolate in a large heatproof bowl
23
Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat
24
Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth
25
Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off
26
Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies
27
Refrigerate for about 20 minutes
28
Lay a sheet of parchment paper over a flat surface
29
Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up
30
Attach the spider body to the arranged legs
31
Dust with cocoa powder, if desired