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Halloween Spider Treats


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Ingredients

Edible OREO Spider Webs

  • 3 12 oz bags of white chocolate chips
  • 1 cup of semi sweet chocolate chips
  • 8 OREO cookies
  • candy eyes

Spider Cheesecake Bites

  • 24 OREO cookies
  • 8 oz cream cheese, softened at room temperature 1 egg, lightly beaten
  • 1/4 cup sugar
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • black licorice laces
  • candy eyes
  • 2 tablespoons chocolate chips

Instructions

Edible OREO Spider Webs

  1. “Place a sheet of parchment paper on an approx. 15.3″” x 10.2″” cookie sheet.
  2. Reserve 1 cup of white chocolate chips for later.
  3. Take remaining white chocolate chips and put into a microwave safe bowl.
  4. Heat for 30 seconds a time, stirring after each time, until the chips are completely melted (about 2 minutes).
  5. Stir until the melted chips are completely smooth.
  6. Then pour the melted chips onto the parchment paper on the cookie sheet and use a spatula to spread out evenly to the edges.
  7. Take 8 OREO cookies and place them flat and quickly into the melted white chocolate. Make sure the tops are totally above the melted white chocolate.
  8. Place the cookie sheet in the freezer for a few minutes to harden the white chocolate.
  9. While waiting, melt 1 cup of semi sweet chocolate chips in the same method.
  10. Transfer the melted semi sweet chocolate to a plastic baggie.
  11. Snip off the very tip of the baggie corner and pipe legs around each OREO to look like a spider.
  12. Use the leftover chocolate and add a dot to the back of a candy eye.
  13. Add 2 candy eyes to each OREO cookie.
  14. Take the 1 cup of white chocolate chips you reserved and melt them in the same method as before.
  15. Once the chocolate is melted and smooth, dip a fork in it and drizzle chocolate over the spiders and entire chocolate bark to be like spiderwebs.
  16. Place the cookie sheet back into the freezer for 30 minutes.
  17. When ready to serve, use a knife to cut the bark into pieces.

Spider Cheesecake Bites

  1. Preheat oven to 300 degrees.
  2. Place 12 foil cupcake liners into a muffin tin.
  3. Combine 6 whole OREO cookies and the 2 tablespoons of whipping cream in a baggie. Shake up the baggie so that the OREOs can soften with the whipping cream.
  4. Take another 6 OREO cookies and remove the icing so you will end up with 12 OREO wafers.
  5. Place one of these OREO wafers into the bottom of each foil cupcake liner.
  6. With an electric mixer combine the cream cheese and sugar.
  7. Next add the vanilla.
  8. Slowly add the lightly beaten egg to the mixture. Do not overmix.
  9. Take the baggie with the OREOs and whipping cream and they should be soft enough to mash up completely.
  10. Once it is mashed with just a few larger pieces, add it to the mixing bowl and gently mix it in with a spatula.
  11. Fill each cupcake liner about 1/2 way with the cream cheese batter.
  12. Bake for 18-20 minutes until it’s just a tiny bit jiggly in the center.
  13. Remove from oven and cool for 15-30 minutes and then place in the fridge for about 2 hours.
  14. While the mini cheesecakes are cooling, make the OREO spiders with the remaining 12 OREO cookies.
  15. Take 1 licorce lace and cut into fourths. Do this 12 times.
  16. Take the top off an OREO cookie, lay 4 pieces of cut licorice laces down in the icing, then add the top of the OREO back. Do this 12 times for 12 spiders.
  17. When the mini cheesecakes are ready, gently remove them from the foil cupcake liners.
  18. Take one OREO spider and set it on top of a cheesecake. Gently insert the ends of its legs into the top of the sides of the cheesecake.
  19. Take the 2 tablespoons of chocolate chips and melt them in the microwave in a microwave-safe dish. Stir every 30 seconds. They should be melted in about 1 minute.
  20. With a toothpick, add a little bit of chocolate to the back of the candy eyes. Add 2 candy eyes per OREO cookie.

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