How to Make Creepy Crawly Halloween Spider Cookies that the kids (and you) will love.
Halloween is a holiday that is filled with lots of sweet treats. But it's easy to get burned out on candy when there's so much of it. For a nice change of pace, try these fun and whimsical no-bake Halloween Spider Cookies.
They make a great alternative to the usual candy for trick-or-treaters, and they are also a hit at Halloween parties. And of course you can always make them to keep on hand for snacks at home!
1 bag milk chocolate or semi-sweet chocolate chips
1 bag butterscotch chips
1 cup salted peanuts
4 cups chow mein noodles (also known as fried or chinese noodles)
Place chocolate and butterscotch chips into a double boiler on medium-high heat.
This recipe can make up to 48 cookies, depending on how large you make them. The larger the cookies, the longer it will take for them to set.
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You can also make these cookies in the microwave. Place the chocolate and butterscotch chips in a microwave safe bowl, and heat 30 seconds at a time. Stir every 30 seconds to aid in melting and prevent burning. When all chips are melted, mix for uniform color and proceed as directed.
If you want smaller cookies, break the noodles into smaller pieces before adding them.
For those who are restricting their salt intake, use unsalted peanuts. These cookies also turn out nicely with walnuts or any other kind of nut.
You could try making these cookies with two bags of milk chocolate or semi-sweet chocolate chips, or with two bags of butterscotch chips.
For a fun touch, press two raisins, 2 smarties or 2 M&Ms onto the top of each cookie before refrigerating to make “eyes” for the spiders.
If you're in a hurry, place these in the freezer until firm. They also freeze nicely if you want to make them ahead of time.
This is a great recipe to make with the kids. Just be careful that they don't get burned when mixing the noodles and nuts in with the melted butterscotch and chocolate chips.
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Halloween Crafts & Fun:
Halloween Spider Cookies; Return To Homepage
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