Recipe: Edible Arachnids
Description: I bring cake pops to my church group when we have movie nights. This year for Halloween, I used my go-to recipe to make these not-so-scary spiders. &mdash;Nicole Rae Paoli, Newark, Delaware
Ingredients: [{"text": "1 package chocolate cake mix (regular size)"}, {"text": "3 tablespoons butter, softened"}, {"text": "6 tablespoons baking cocoa"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1-1/3 cups confectioners' sugar"}, {"text": "3 tablespoons 2% milk"}, {"text": "64 pretzel sticks, halved"}, {"text": "4-1/2 cups semisweet chocolate chips"}, {"text": "3 tablespoons shortening"}, {"text": "32 red M&M's minis"}]
Instructions: Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely in pan on a wire rack. Crumble cake into a large bowl to measure 7 cups.
In a large bowl, beat butter, cocoa and vanilla until creamy. Beat in confectioners’ sugar alternately with milk until smooth. Add cake crumbs; mix well. Shape into sixteen 1-1/2-in. balls and sixteen 3/4-in. balls.
To assemble spiders, insert a wooden or metal skewer through one small cake ball and then halfway through one large cake ball; repeat with remaining balls. Place on waxed paper-lined baking sheets; insert eight pretzel halves into each large ball to form legs. Freeze 2 hours or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each spider in chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets.
Remove skewers and attach M&M's for eyes. Refrigerate until set.
