Desserts

Spiderweb Munch

NESTLÉ® TOLL HOUSE®
Spiderweb Munch
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
5 min
Recipe Info - Serving Size
Servings
12 to 16 servings
Fun-to-decorate Spiderweb Munch is a crispy snack that is topped with a layer of chocolate and then decorated with a thin piping of peanut butter. A candy spider on top would complete the image for a creepy Halloween treat!

Spiderweb Munch is a delightful Halloween treat, ideal for all skill levels. This simple and eerie snack is crafted with crispy munchies generously topped with a luscious layer of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. The rich chocolate forms the perfect canvas for a delicate and intricate spiderweb design made by drizzling creamy peanut butter.

Perfect for Halloween gatherings or spooky-themed parties, this fun and easy recipe can be completed in under an hour. Spruce up your festivities with Spiderweb Munch and enjoy the delightful crunch and chocolatey goodness that will surely be a hit among kids and adults alike. Add an edible candy spider on top to amplify the spooky vibes, making it the centerpiece of your Halloween dessert spread.

Ingredients

Make It

Step 1

Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

Step 2

Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

Step 3

Place remaining 1/4 cup peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Ingredients

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