Chocolate Covered Tarantulas are an extraordinarily delicious, creepy confections we’ve been brewing up for years around here, an easy little mix all of your ghouls and goblins will adore. For the first time I timed the process this year, it took me less than 40 minutes to make up 4 dozen of these crunchy, caramelly, tart, salty confections that can be made days before they are served. By the way, my timing was less than precise, I was not rushing about, in and amongst that 40 minutes I greeted, forgot that I was doubling the recipe, fed the dogs, then washed my hands, of course, smelled the roses and so much more, if you had everything lined up you could probably make 4 dozen in under 30 minutes.
My favorite potion to blend with this molten chocolate, chow mien noodle mix {you heard me}, is chopped up Milky Way bars and tart dried cherries {4 ingredients}. But you can use your imagination and mix in anything you favor. Once you blend these ingredients together and sprinkle in a little salt, all you have to do is to pinch up portions of the concoction and place them on silicone pads {or parchment, or foil} until they harden. The finished mixture should look like crushed, miserable, scrunched up tarantulas covered with chocolate.
Temperatures will vary, but, as a guideline, it took about 1/2 hour for these beasts to harden on the cool marble counters in my kitchen, the process can be sped up by putting the trays in the refrigerator or in a cooler environment, like outdoors or in a basement.
All pattered up and wrapped in plastic or stored in an airtight container, these will last for at least a week {if you keep them well hidden}. Click on Chocolate Covered Tarantulas for the complete menu and notions on variations.
Here’s what else is cooking…. do you remember that bewitching recipe which was haunting me? The Pumpkin Stuffed with Everything Good recipe from Dorie Greenspan? I finally had a chance to make it and it truly is a winner. I followed Dorie’s recipe closely, but made a few suggested variations, adding 1/2 of a chopped tomato and 1/2 cup of chopped baby spinach leaves, I also used a meaty pancetta instead of bacon.
Once I mixed together the filling, I stuffed it into the jack~o~lantern. One of the great things about this dish is the many different roles it can play in a menu. Last night it served as a stuffing co~starring with a succulent pork rib roast.
On Halloween night it will play the part of a deconstructed sandwich, next to bowls of cozy tomato soup, the perfect accompaniment with all of that tender french bread, ham, cheese, herbs and vegetables.
I could also see it starring as a wonderful brunch item, hearty slices topped with a poached egg or two {next time, I’ll cover the top with foil if it starts to get this dark}.
You really are getting fancy here, Emily!! I am hungry now! The candy looks fabulous too.
happy Halloween!
Teresa
xoxo
Wonderful. These chocolate covered Tarantulas remind me of some thing similar that we make here: Jagerry covered raw bananas….. yummy.
Emily, I'm drooling! Now those are some spiders I wouldn't mind having around the house. So glad you got to try the pumpkin. It looks amazing! XO
That looks delicious! I must try that pumpkin recipe. It looks fabulous.
This year I will have to buy a pumpkin. The garden suffered real neglect this summer.
Happy All Hallows Eve!
That looks delicious!! Thanks for the idea. I love that pumpkin recipe.
Always find 'Splendid' inspiration in your posts.
Emily,
I have been making a version of your 'Tarantulas' during the year end holidays for many years. We call them 'Dixie Doodles' (yes, I live in the South) and had only 3 ingredients: chocolate, chinese noodles and dry roasted PEANUTS! Over the years I have upped the ante with Ghiradelli chocolate or something darker than the semi-sweet chocolate chips I used before. A terrific combo that I heartily recommend.
I'm a first time commenter, but I've read your lovely blog for most of this year. Your Spain postings were inspiring for my own trip to Barcelona/San Sebastian in May.
Your stories and travelogs are delightful – keep posting!
Joanne
Hi Joanne, thank you for your comment, since I've making tarantulas I've heard so many stories about chow mien ~ chocolate based confections that families have been making for years. Makes sense of course, so simple and so tasty.
One version I've heard a quite a bit are "ting~a~lings" a christmas cookie that is made using butterscotch chips, here's the link on a post I did on them awhile back:https://www.splendidmarket.com/2010/02/ting-lings.html