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    Home » Recipes » Christmas

    Chocolate Spiders

    Published: Jul 19, 2021 · Modified: Feb 26, 2024 by Libby Hakim · 8 Comments

    Jump to Recipe Print Recipe

    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.

    Two ingredients to make them and two words to describe the method. Easy. Peasy.

    (Note that some people insist on a third ingredient so I've added that as an optional ingredient below and in the recipe card at the end of the post)

    Jump to:
    • Ingredient notes
    • The recipe
    • How to make Chocolate Spiders
    • Variations and special occasions
    • Storage
    • More quick and easy treats
    • Chocolate Spiders

    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.

    The recipe

    chocolate spiders recipe from 1939

    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.

    However, I don't have edible paraffin wax in my pantry and I just don't fancy using it in cooking.

    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

    Once you have your melted chocolate, add the noodles.

    Stir to combine. Then, 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.

    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.

    As I've also mentioned above, some people also like to add a couple of tablespoons of peanut butter to the melted chocolate. I like Chocolate Spiders both ways, so have added it as an optional ingredient (though many people insist it is essential!)

    Note that If you're adding peanut butter, add it to the chocolate before melting and melt the chocolate and peanut butter together.

    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

    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.

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    chocolate spiders

    Chocolate Spiders

    Libby Hakim
    An easy chocolate treat that's great for parties, Christmas, Halloween and more!
    4.86 from 7 votes
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    Prep Time 10 minutes mins
    Setting time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 15 pieces
    Calories 97 kcal

    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)

    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.

    Nutrition

    Calories: 97kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 34mgPotassium: 144mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 4mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Julia Johnson

      June 05, 2025 at 10:18 am

      5 stars
      It's so delicious! My daughter, husband and son loves it! thank you so much!

      Reply
      • Libby Hakim

        June 05, 2025 at 8:03 pm

        You're welcome! Enjoy 🙂

        Reply
    2. Jeanette

      March 18, 2025 at 3:36 pm

      5 stars
      fantastic great without peanut butter for those . those allergic to nuts. thanks so much.

      Reply
      • Libby Hakim

        March 19, 2025 at 9:08 pm

        Thanks for the rating, Jeanette. Just as yummy without the peanut butter in my book!

        Reply
    3. Virginia

      July 24, 2022 at 8:36 pm

      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!

      Reply
      • Libby Hakim

        July 25, 2022 at 9:23 pm

        Hi Virginia. I'd try 3 cups and then add some more cornflakes if it seems too chocolate-y. Have fun! Libby

        Reply
        • Judith Winkelkotter

          March 06, 2025 at 6:53 am

          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

          March 08, 2025 at 11:38 am

          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!

    4.86 from 7 votes (5 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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