Arañas de chocolate y arroz inflado para Halloween

Ingredientes

• 4 cups rice cereal
• 8 ounces chocolate chips (to make the spider bodies)
• 4 ounces chocolate chips (for decorating)
• 4 M&M’s (or candy eyes)
• 18 chocolate fingers
• 1.69 ounces M&M’s (1 packet optional for decorating)

Preparación

1. 1

   Line two small dessert bowls and two ice cream scoops with plastic saran wrap, leaving extra plastic wrap for covering over the edges.

2. 2

   Melt the chocolate chips in a heat proof bowl over a saucepan of boiled water, or bain marie.

3. 3

   Pour the melted chocolate over the rice cereal in a large bowl.

4. 4

   Use a spatula to mix the melted chocolate and rice cereal together.

5. 5

   Fill the saran wrap covered bowls and scoops with the chocolate covered rice crispie cereal. Cover with saran wrap and allow to cool completely to set.

6. 6

   Prepare the legs by cutting the curved ends off the weight bearing sides of the chocolate fingers on a slight inward diagonal. This means both ends of the outer leg limbs need to be cut and one side of the inner leg limb.

7. 7

   Melt the additional chocolate over a bain marie. Spread some melted chocolate on a plate underneath the body and head of the spider to help hold it in place.

8. 8

   Dip the weight bearing ends of the chocolate fingers in melted chocolate to help stabilize them after you place them in a hinged position on the two sides of the spider’s body. Place four legs on each side of a spider's body.

9. 9

   Use melted chocolate to fix the candy eyes in place.

10. 10

    Cut the last chocolate fingers in two and make two pincers for each spider’s head.

11. 11

    If desired decorate the spider's back using melted chocolate and candy. Allow to cool completely to set before serving which will take about 2 hours.