Spooky times of year call for spooky measures – but luckily our Rice Crispy Spider Pops are as cute as they are scary.
This is a fun Halloween project to get kids involved in the kitchen. Although the Spiders contain only 3 main ingredients, children will need some help and guidance measuring and decorating the little critters.
My 9-year-old daughter joined us for this shoot. She loved getting her hands into the sticky mixture and shaping the bodies for the spiders. She learned to pay careful attention to Christine’s instructions when dipping the balls in the chocolate coating and had loads of fun placing the candy eyes, ‘hair’ and pretzel legs.
Warning: while this recipe is free of gluten – it is not free of refined sugar. You will need some chocolate and candy decorations, but we’ve kept the content as low as possible for this rare treat.
We hope these Spiders bring much delight to your Halloween table this year.
Step 1: Measure and mix spider body ingredients
Line a baking tray with parchment paper and set aside.
Measure out 2 cups of rice crispy cereal. Place in a large mixing bowl and set aside.
Place your nut butter and honey in a microwavable dish and heat for 30 seconds. Give it a stir and check if it’s fully melted. If not – return to the microwave and heat again for an additional 30 seconds.
Pour the melted nut butter and honey over the rice crispy cereal and mix well.
Step 2: Set the Mixture
Scoop your rice crispy mixture onto the lined baking tray. Using your hands spread the mixture over the tray as evenly as possible – press down firmly so it compacts together and keeps its place.
An easier and much less messy way to accomplish this step is to place a piece of parchment on top of the mixture and spread the top of the paper with your hands, pressing down firmly.
Place the tray in the fridge and allow to set for 5-10 minutes.
Step 3: Prepare the Spiders
Separate the rice crispy treat mixture into 12 balls.
You need to really press with your hands to make the mixture compact and then roll in your hand until smooth. The heat from your hands will start to melt the honey and nut butter giving it a smooth shine.
Place the balls on a lined plate or baking tray and return to the fridge.
Step 5: Prepare to Decorate
Line 2 baking trays with parchment paper and set aside. Melt your coating chocolate as directed on the package and pour into a small deep bowl – even a coffee mug will do.
There are usually 2 ways to melt the chocolate: stove top or microwave. If you choose the microwave version, check the chocolate as you go as all microwaves power levels are different. It’s important so that you don’t burn your chocolate. If the chocolate is burnt you can’t save it. It will look grainy and somehow like it is not melted. If this happens you need to throw it out and start again.
Now it’s time to prepare the decorations. Break your gluten-free pretzel sticks in half and set aside in a bowl. Pour your sprinkles and eyeballs in separate dishes and set aside.
Step 6: Decorate
Prepare your workspace. You should have 2 lined baking trays and all decorations at arms reach.
Take the rice crispy balls out of the fridge and dip one skewer at a time into the coating chocolate and then press into the bottom of your rice crispy ball. Make sure you don’t go all the way through.
Place on your baking tray ball side down to set. Once you finish all 12 the first ones you dipped will be set and ready to coat fully. The procedure is very similar to making cake pops.
Now take one skewer at a time. Place the ball in the chocolate – go straight down and straight back out. Do not swirl the skewer around or shake excessively. Just down then up.
Hold the stick vertical over the bowl and tap gently to get off the excess chocolate. If you try and get fancy and swirl around or tap too hard it will fall off the stick and possibly fall apart. This can be very frustrating – so remember just up down and light taps.
Place the chocolate coated rice crispy ball on your reserved baking tray ball side down. The spider’s body should puddle a little chocolate – this is good as it will hold the legs in place. Add the legs (gluten-free pretzels) around the body of the spider – 4 on each side. Make sure they’re in contact with the chocolate. If they don’t touch the chocolate they won’t stick.
Next add the two eyes and sprinkle the top with your brown sprinkles. Continue to dip and decorate until all 12 spiders are complete. Once all the chocolate is set on your spooky spiders you can platter and serve (remove the sticks if you wish).
If you aren’t using them right away cover with plastic wrap and store in the fridge for up 5 days. You can serve your spooky spiders at room temperature or chilled.
- 2 cups gluten-free rice crispy cereal
- ½ cup nut butter of choice
- ½ cup honey
- 1 package dark coating chocolate
- 24 sugar eyeballs
- 48 gluten-free pretzel sticks
- brown sprinkles as needed
- 12 bamboo skewers
- Measure nut butter and honey and microwave for 30 seconds until melted. Pour over rice crispy cereal and mix well.
- Scoop mixture onto lined tray and spread evenly and firmly. Place in fridge to set for 5-10 minutes.
- Divide mixture into 12 balls by compacting and rolling. Return balls to fridge.
- Melt chocolate and break gluten-free pretzels in half. Have candy eyes and sprinkles at the ready.
- Take rice crispy balls from the fridge and place a chocolate dipped skewer in each. When these are set you are ready to decorate.
- Dip each ball into the melted dipping chocolate and gently tap off any excess (see our detailed recipe guide for more detailed instructions).
- Add pretzel legs, sprinkles and eyes. Allow to set (and remove skewers if you like) before serving.