CHOCOLATE SPIDERS RECIPE
Oct 7, 2009
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Total Time: 0 hours 30
bag Wilton Dark Cocoa Candy Melts
Reese’s Mini Peanut Butter Cups
- Line 3 baking sheets with parchment paper. Fit a pastry bag with a #2 or #3 plain tip and fill with melted candy melts.
- To make legs, pipe 96 (1½- to 2-in.) leg-shaped arcs onto 2 of the prepared baking sheets. Chill pans in the freezer or refrigerator until legs are hard, about 5 to 15 minutes.
- Arrange peanut butter cups on remaining prepared baking sheet. Pipe a pearl-sized bead of candy melt on top of one cup. Attach 8 legs to the top of cup, using candy melt as glue. Repeat with remaining cups and legs. Place in freezer or refrigerator until firm, 5 to 15 minutes.
Video: Pumpkin Cupcakes with Chocolate Spiders
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Date: 06.12.2018, 14:53 / Views: 64161