To prep 0:30 mins - To cook 0:50 mins - Makes 12
Ingredients:
- 70g (2 cups) Rice Bubbles
- 120g (2/3 cup) icing sugar mixture
- 35g (1/2 cup) shredded coconut
- 1 tbs cocoa powder, sifted
- 140g copha
- 20g (1/4 cup) shredded coconut, extra
- 1 tbs icing sugar mixture, extra
- 1 tsp cocoa powder, extra
- 24 red jelly beans
- 190g (1 cup) dark chocolate melts (Nestle brand)
Directions:
1) Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts. Reserve 2 tablespoonfuls of copha. Add the remaining copha to the Rice Bubbles mixture and stir until well combined.
2) Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.
3) Place 2 tablespoonsful of Rice Bubbles mixture in each hole of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to lightly press down. Sprinkle with coconut mixture. Press red jelly beans in each chocolate crackle for eyes. Place in the fridge for 30 minutes to set.
4) Meanwhile, line 2 baking trays with non-stick baking paper. Place the chocolate melts in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Reserve 2 tablespoonfuls of chocolate. Place the remaining chocolate in a small plastic bag. Use a pair of scissors to snip the corner and pipe 8 chocolate lines, about 10cm long, onto the lined tray to make spider legs. Repeat to create 11 more sets of legs. Place in the fridge for 5 minutes or until set.
5) Remove chocolate crackles from pan and place, coconut-side up, on a clean work surface. Use reserved melted chocolate to attach the chocolate legs to each spider. Serve.
Source:http://www.taste.com.au
Australian Good Taste - October 2002 , Page 52 Recipe by Nadia French
