These 3 Ingredient Chocolate Bark Spiders are a delicious and fun Halloween treat!
I’m pretty sure this is the first Halloween recipe I’ve ever made! I would say that I made them for Eli, but there’s no way I’m letting him have this much chocolate, he has way too much energy as it is 🙂
So, I’ll eat the chocolate and let him have the pretzels and dried cranberries. I’m a good mom like that 🙂 Halloween was one of my favorite holidays while growing up, but once I became a teenager I was over it.
I said before that my husband and I usually just eat chili and watch The Office Halloween re-runs, but I’m hoping that now that I have a child I’ll get excited about Halloween again. This year is a little too early for him to understand what it’s all about, but I’m pretty sure by next year he is going to be really excited about it!
We’re also planning to take him to the pumpkin patch, which just happens to be right next to the winery 🙂 What fun things are you all doing for Halloween this year? I’m pretty sure these 3 Ingredient Chocolate Bark Spiders will make your festivities much better! They’re so easy to make, really cute and delicious to eat!
Check out exactly how I made them!Print
A fun and easy Halloween treat!
- 1 (10-12 ounce) bag chocolate chips, dairy free if making vegan
- About 2 cups round shaped pretzels (you can use pretzel sticks if you can’t find round ones)
- 1/2 cup dried cranberries
- Cut, or break, the pretzels in half.
- In a heat safe bowl, melt the chocolate over a double boiler or in the microwave.
- Place a non-stick mat or parchment paper on a large baking sheet. Spoon about 1 tablespoon of the melted chocolate onto the baking sheet and spread it out into a circle. You don’t want it to be too thin or else the pretzels won’t stick in it. You can make these chocolate bark spiders as small or as large as you like.
- Place four of the half circle pretzels on each side of the chocolate. You may have to hold them in the melted chocolate for a second to secure them.
- Place two dried cranberries at the top, to act as eyes.
- Place baking sheet in the refrigerator for at least 30 minutes before eating. Store chocolate bark spiders in an airtight container in the refrigerator until ready to enjoy.
Recipe makes 15-20 spiders, depending on how large you make them.