Chocolate Spiders
| Yield: | 340g |
|---|---|
| Servings: | Approx. 12 Chocolate Spiders |
| Time estimate: | 20 minutes to prepare, 1 hour to set |
| Storage notes: | Keeps in an airtight container, refrigerated for 2 weeks |
| Level of difficulty: | Easy |
| Special requirements: | None |
Chocolate spiders are a classic Australian treat made from melted chocolate, peanut butter and crunchy fried noodles. Early variations of this treat appeared as early as the 1930s in Australian Newspapers.
| Ingredient | Weight | Volume | Scaling | Procedure |
|---|---|---|---|---|
| Milk chocolate | 200g | 100% | 1 Prepare a tray and cover in cling wrap. | |
| Smooth peanut butter | 60g | 30% | 2 Melt chocolate gently over a bain-marie. | |
| Fried noodles | 100g | 50% | 3 Stir in and combine peanut butter over heat. | |
4 Take off the heat and add the fried noodles, stirring to combine. | ||||
5 Spoon bite size dollops of the mixture onto the cling wrap covered tray. | ||||
6 Refrigerate the tray of Chocolate Spiders for at least an hour. |
For authenticity and maximum nostalgia from my childhood, the best choice for fried noodle is Chang's Original Fried Noodle. In fact, the packaging itself has a recipe for chocolate spiders. For a variation, use chunky peanut butter instead.