Add pretzel legs to REESE’S Peanut Butter Pumpkins and garnish with candy eyes. Part recipe, part quick Halloween craft, these pretzel spiders use HERSHEY’S MIlk Chocolate Chips to boost the flavor and fun.
Ingredients:
8 REESE’S Peanut Butter Pumpkins (1.2 oz each)
32 large pretzel twists (2-1/2 to 3 in)
1/4 cup HERSHEY’S Milk Chocolate Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (this amount of chocolate will make about 8 spiders)
candy eyes
Directions:
Equipment Needed:
Tray or Cookie Sheet
Wax Paper
Microwave-Safe Bowl
Microwave
Measuring Cup
Rubber Scraper
Food Storage Bag
1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.
2. Place milk chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and candy eyes to spider with melted chocolate. Allow chocolate to set before moving spiders.
As posted on Hersheyland.com