Halloween spider pops

Name: Halloween spider pops
Prep time: 1 h 20 min
Yield: 0
Ingredients: 500g ready-made red velvet cake with icing; 2 tablespoons desiccated coconut; 2 tablespoons chocolate sprinkles; 200g packet pretzels; 1/3 cup dark chocolate melts; 44 candy eyeballs

Red velvet cake, coconut, pretzels and chocolate make the perfect Halloween treat. Creepy and kooky, mysterious and spooky, these spider pops will make the kids' day!

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Super Food Ideas

Super Food Ideas - October 2016 , Page 92
Recipe by Claire Brookman

Photography by Guy Bailey

Ingredients

Equipment

22 white lollipop sticks

Ingredients

500g ready-made red velvet cake with icing
2 tablespoons desiccated coconut
2 tablespoons chocolate sprinkles
200g packet pretzels
1/3 cup dark chocolate melts
44 candy eyeballs

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Method
Notes

Step 1
Break cake, including icing, into fine crumbs. Line a large baking tray with baking paper. Place coconut in a shallow dish and chocolate sprinkles in a separate shallow dish. Taking 1 level tablespoon of crumb mixture at a time and using damp hands, press and roll into balls. Roll half the balls in coconut and half in chocolate sprinkles to coat. Place on prepared tray.
Step 2
Cut the 3 rounded edges from each pretzel. Discard centre pieces.
Step 3
Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Dip 1 end of 1 pretzel piece into chocolate. Using picture as a guide, press into side of 1 ball to create a leg. Repeat with melted chocolate and 7 pretzel pieces to form 8 legs. Repeat with melted chocolate and remaining balls and pretzel pieces. Refrigerate for 10 minutes or until chocolate has set.
Step 4
Using a little melted chocolate, attach 2 candy eyeballs to the front of each ball. Hold until secure. Dip 1cm of 1 end of each lollipop stick into the remaining melted chocolate. Push 1 lollipop stick into the top of each spider. Refrigerate for 10 minutes or until set. Serve.