Ingredients:

  • 250g high-quality dark chocolate chips (60% cocoa or higher)
  • 60ml natural creamy almond butter
  • 1g flaky sea salt
  • 1 bag small salted pretzel twists (approximately 72 twists used)
  • 36 edible candy eyes

Instructions:

  1. Place dark chocolate chips and almond butter in a microwave-safe glass bowl.
  2. Microwave in 30-second bursts, stirring in between, until the mixture is glossy and fluid. Do not overheat.
  3. Stir in a pinch of flaky sea salt to intensify the cocoa notes.
  4. Prepare the legs by breaking pretzel twists into 'L' shapes (8 legs per spider).
  5. Drop rounded tablespoons of the chocolate mixture onto a baking sheet lined with parchment paper to form the bodies.
  6. While the chocolate is still molten, gently press four pretzel legs into each side of the body.
  7. Place two candy eyes on the front of each body, using the chocolate as adhesive.
  8. Flash-freeze for 5 minutes or refrigerate for 30 minutes until the chocolate is fully set and firm.