No-Bake Chocolate Spiders (Gluten-Free)
Gluten-free sandwich cookies dipped in melted chocolate, with broken pretzel pieces for legs and two candy eyes. No baking, and they set in about 10 minutes.
Yield12 spiders
Prep20 min
Set10 min
Total30 min
Ingredients
- 255-283 g (9-10 oz) certified gluten-free semi-sweet chocolate chips
- 12 gluten-free peanut butter sandwich cookies
- 25-30 small gluten-free salted twist pretzels
- Certified gluten-free candy eyes
Method
- Line a baking sheet with parchment. Set out the cookies and candy eyes.
- Snap the pretzels apart: the outer curved pieces become legs, the straight inner bars become antennae. You need 8 curved pieces per spider.
- Melt the chocolate chips slowly in a bowl set over barely simmering water, stirring until smooth, then take it off the heat.
- Drop one cookie into the chocolate, turn it with a fork and press it down so every side and edge is coated.
- Lift it onto the parchment. Dip one end of each curved pretzel piece in chocolate and press it against the side of the cookie, four legs per side, starting 6 mm (1/4 inch) from one end.
- Drop two candy eyes onto the leg-free end, and add two chocolate-dipped straight pieces above them as antennae.
- Repeat with the rest, then leave about 10 min to set hard.
Notes
- The usual version of this treat is built on wheat sandwich cookies and wheat pretzels, which is two problems in one spider. Gluten-free versions of both are widely sold and behave exactly the same.
- Work in small batches. Melted chocolate sets faster than you can attach eight legs, and reheating it makes it dull.
Storage
- In a single layer in an airtight container in a cool, dry place up to 3 days.
Check every label. Formulations change.
