These easy two-ingredient chocolate spiders – known by some as "Haystacks" – are something I remember from childhood parties. I thought they were pretty great back then, and they're still absolutely awesome today.
In fact, I think they're even better now because not only do they taste a treat but now I know how absolutely simple they are to put together. There are two essential ingredients and a third that is optional – well, some say it's optional!
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Ingredient notes
To make up this Chocolate Spiders recipe, you'll need chocolate. One hundred and eighty grams of it. These yummy little treats are best made with good quality milk chocolate. I used a family block of Cadbury chocolate here.
You'll also need a packet of Chang's Fried Noodles. Peanut butter can also be added as an option – or Nutella or Biscoff spread if you prefer.
The recipe
I found this Chocolate Spiders Recipe from 1939 in Sydney's The Sun newspaper. You'll see it contains a third ingredient: paraffin wax. What? Wax? Yes, adding edible paraffin wax to chocolate gives it a gloss and helps it retain shape once set.
Thankfully, when you use good quality chocolate you can get the gloss by "tempering" the chocolate instead of adding wax. Now this might sound a little fancy and complicated, but it's not. And the easiest way to temper chocolate is in the microwave.
You simply need to make sure the chocolate is broken into pieces and then melt it using 20 second bursts in the microwave and stirring between each burst. When most – but not all – of the chocolate pieces have melted, you then allow the remaining pieces to melt by continuing to stir and allowing the heat of the melted chocolate to melt these remaining pieces.
You can find out more about tempering chocolate here.
How to make Chocolate Spiders
Note that If you're adding peanut butter or other spread, add it to the chocolate before melting and melt the chocolate and the peanut butter or spread together. Once you have your melted chocolate mix, add the noodles. Stir to combine.
Next, using a dessertspoon, spoon mixture onto the trays in clusters. Add sprinkles, candy eyes or other decorations if desired.
Place into the fridge to set for at least 30 minutes.
Variations and special occasions
The other thing you might notice about the old-fashioned recipe above is that the second ingredient is a little different. The 1939 recipe calls for crushed Cornflakes rather than fried noodles. Chang's Fried Noodles have been around a long time, since 1968, but clearly were still a long way off back in 1939.
The crunch factor and taste of the fried noodles make the spiders special, in my book at least, but cornflakes were used back then and would still be a good substitute today.
I love to get a little creative when making chocolate spiders. So for special occasions you might like to have some fun decorating your spiders. Think sprinkles, sparkles and – for halloween - edible scary eyes. One person on my Facebook page suggested adding a raspberry lolly and eyes to create redback spiders – I love this idea!
Halloween Chocolate Spiders
Chocolate Spiders for Christmas
Storage
Store your Chocolate Spiders in an airtight container in the fridge for up to 2 weeks. You could also freeze these and they should last a few months. Thaw before enjoying.
More quick and easy treats
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are made, shared and loved all around the world! - Libby x)
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Chocolate Spiders Recipe
Equipment
- baking trays
Ingredients
- 100 grams Fried Noodles (1 packet Chang's Fried Noodles)
- 180 grams milk chocolate (1 Cadbury's family block)
- 2 tablespoons peanut butter (optional) (substitute Nutella or Biscoff spread)
Instructions
- Line two baking trays with baking paper.
- Break chocolate into pieces and place in a pyrex or other microwaveable bowl.
- If opting to add the peanut butter, add the peanut butter to the bowl also.
- Melt chocolate (and peanut butter) using 20 second bursts in the microwave and stirring between each burst. When most but not all of the chocolate pieces have melted, allow the remaining pieces to melt by continuing to stir and allowing the heat of the melted chocolate to melt these remaining pieces.
- Add noodles and melted chocolate to a mixing bowl and stir to combine.
- Using a dessertspoon, spoon mixture onto the trays in clusters. Add sprinkles, candy eyes or other decorations if desired.
- Place into fridge to set for at least 30 minutes.
Helen says
Tried these using cornflakes. Yum.
Julia Johnson says
It's so delicious! My daughter, husband and son loves it! thank you so much!
Libby Hakim says
You're welcome! Enjoy 🙂
Jeanette says
fantastic great without peanut butter for those . those allergic to nuts. thanks so much.
Libby Hakim says
Thanks for the rating, Jeanette. Just as yummy without the peanut butter in my book!
Virginia says
Thanks for sharing the recipe! As I can't buy those particular noodles where I live, how many cups of cornflakes would you think that I would need instead please? Thank you!
Libby Hakim says
Hi Virginia. I'd try 3 cups and then add some more cornflakes if it seems too chocolate-y. Have fun! Libby
Judith Winkelkotter says
Hi Libby, Would it be possible to add USA measurements? I love ❤️ your recipes but it’s a bother to have to recalculate every recipe . Also we use Fahrenheit.
Thank you
I can’t wait to bake more of Nana Lings goodie’s
Judith (former Australian 1971)
Libby Hakim says
Hi Judith! I do try to do this but some of the older recipes may be missing the conversions. I'm gradually updating. I also have this post which may help: https://www.cookingwithnanaling.com/using-australian-recipes/ Happy cooking!