Spiders

A classic Halloween treat that turns three pantry ingredients into spooky little spider clusters with cartoonish charm. The chow mein noodles play the part of crunchy spider legs, sticking out in every direction once dropped onto waxed paper, and the candy eyes turn each one into a smile-worthy creature.

Melt the chocolate chips slowly in a double boiler, not the microwave. Microwaved chocolate can seize or scorch in seconds, while gentle steam heat keeps it glossy and fluid. Take your time and stir frequently.

Work fast once the noodles are coated. The chocolate begins to set within a few minutes, so have your spoons, parchment, and candy eyes lined up before you start drizzling.

Press the M&M eyes on while the chocolate is still warm enough to grip them, but firm enough that they don’t sink. About 30 seconds after dropping is the sweet spot.

Kitchen Tips

• Use high-quality semi-sweet chips like Ghirardelli. Cheap chocolate seizes more easily and tastes waxy when cool.

• Don’t let any water touch the melting chocolate. Even a drop causes it to seize into a grainy lump that can’t be rescued.

• Chill the finished spiders in the fridge for 15 minutes to firm up quickly, then transfer to an airtight container at room temperature.

• Make these no more than two days ahead. The noodles soften slightly over time and lose their satisfying crunch.

Variations

• Use butterscotch chips or white chocolate for tan or ghostly white spiders.

• Add a half cup of mini marshmallows or peanuts for extra texture.

• Use candy eyeballs (the kind sold in the cake decorating aisle) instead of M&Ms for an even spookier effect.