Description
These Oreo spiders are a fun and spooky Halloween treat that combines Oreo cookies with chocolate and pretzel legs.
Ingredients
Scale
- 12 Oreo cookies
- 24 pretzel sticks (chocolate-covered or regular)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 12 candy eyes (edible or sugar-based)
- 1 tablespoon shortening (optional, to thin out the chocolate)
Instructions
- Start by separating the Oreo cookies. Carefully twist apart each cookie, exposing the cream filling. You can either scrape off some cream or leave it as is. Reattach the two halves, making sure they stick together.
- Melt the chocolate chips. You can do this by placing them in a microwave-safe bowl and microwaving in 30-second intervals until fully melted, stirring between intervals. If you find the chocolate too thick, stir in the shortening for a smoother consistency.
- Dip one side of each Oreo into the melted chocolate. Be sure to coat it generously without letting it drip too much.
- Immediately after dipping, stick in the pretzel sticks for the legs. You’ll need four pretzel sticks on each side, giving your spider that classic eight-legged look.
- Once you’ve added all eight legs, place the Oreo spider onto a parchment-lined baking sheet.
- With the remaining melted chocolate, use a fork or piping bag to drizzle more chocolate over the top of the Oreo.
- Before the chocolate hardens, carefully position two candy eyes on top of the Oreo.
- Allow your Oreo spiders to cool on the baking sheet until the chocolate hardens completely.
Notes
For optimal freshness, store in an airtight container. They can be kept at room temperature for about 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 spider
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg