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Edible Halloween Spiders

Edible Halloween Spiders are adorable peanut butter balls dipped in chocolate.  The legs are mini pretzel sticks.  I can’t decide if they are too cute to eat.  However, they are so delicious that I did have to eat one before I took them up to my daughter for her Halloween Party.  I know, lucky girl.  These spiders love to hang out with my Krispie Mummie Treats and my Ghost Cake Pops. 


Are The Edible Halloween Spiders Easy To Make?

Edible Halloween Spiders are easy to make, but take some time because there are a couple of steps with “chill time” to allow the spiders to firm up before the next step.  

Edible Halloween Spiders

What Do You Need To Make these Edible Halloween Spiders?

These spiders’ body is made out of peanut butter, powdered sugar, butter, and Rice Krispies. The legs are pretzel sticks, and the eyes are Wilton Candy Eyes. They are dipped in melted semi-sweet chocolate morsels. 

How Do I Make Edible Halloween Spiders?

Edible Halloween Spiders

Make the Spiders Body – aka peanut butter ball.  The spider’s body is made out of peanut butter mixed with powdered sugar, butter, and Rice Krispies. Mix together the peanut butter, butter, and powdered sugar before you add the Rice Krispies.  

Add the legs to the bodies. I used 3 pretzel sticks for each spider. I know spiders have eight legs, however, didn’t anyone tell you – Halloween spiders only have 6 legs. I broke 2 of the pretzel sticks in half and angled them to make the legs look more realistic. Form the peanut butter mixture into 1 inch balls. Slightly flatten the ball on top of the pretzel legs and then chill the spiders for 30 minutes to firm up the body. 

Once the body has chilled, flip the spider over and add a cake pop stick to the belly’s center. Melt a small amount of chocolate, about 1/2 of a cup. Dip the cake pop stick in the chocolate and stick it into the belly. Then add some chocolate to the rest of the belly to “glue” the pretzel sticks to the body. Chill for another 30 minutes. 

Melt The Chocolate, Dip the Spider, and Finish with the Eyes.

Melt the Chocolate.  Before melting the chocolate, add 2 tbsp of Crisco to the chocolate. This helps it melt smoother. Microwave the chocolate for a 30-second interval. Stir after every 30 seconds. Continue until the chocolate is melted.  Alternately, melt the chocolate in a double boiler. 

Dip the Spiders: 

Use the cake pop stick as a holder and dip the spiders’ backs in the melted chocolate. Dip them deep enough to coat the back and the tops of the legs. Once the body is dipped, place the spider into a foam block to keep it upright. Add the chocolate sprinkles and eyeballs. Let the spider cool, and the chocolate firm up. Once the chocolate has firmed up, remove the cake pop stick. You can also leave them on the sticks. They are disgustingly delicious. 

Store in an airtight container for up to 2 weeks at room temp or in the freezer for 2 months. 

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edible spiders for halloween

Edible Halloween Spiders - Peanut Butter Balls

Edible Halloween Spiders are made out of peanut butter balls with pretzel legs, dipped in chocolate. Waaay more yummy and cute than scary.
Cook Time: 1 hour
1 hour chilling time: 1 hour
Total Time: 2 hours
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, edible spiders, food for halloween, halloween, peanut butter chocolate recipe, peanutbutter
Servings: 24 Spiders
Calories: 130kcal


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  • Cake Pop Sticks


Peanut Butter filling

  • 72 mini pretzel sticks (3 inch long)
  • candy eyeballs for the spiders
  • ¼ cup butter(56g)
  • 1 cup peanut butter(270g)
  • cups rice crispies (44g)
  • ½ lb confectioners sugar(227g)

chocolate for dipping

  • 2 cups semi-sweet chocolate chips or chunks(340g)
  • 1 tbsp Crisco shortening(23g)


Peanut Butter Balls Filling

  • Melt the butter and stir it into the powdered sugar. Then add the peanut butter and stir to mix in. Then add this mixture to the rice crispies and stir to evenly coat the rice crispy cereal.
  • Add the peanutbutter, sugar, and butter mixture to the rice crispies and stir to evenly coat the rice crispy cereal.
  • Form into a 1-inch ball and add the legs. These spiders only have 3 legs. Arrange 3 pretzel sticks to form the legs of the spider. I break 2 of the sticks in half an angle them up and down to make the legs more realistic. (see the video) Press the legs into a peanut butter ball and place the ball on a cookie sheet with the belly side of the spider facing up legs up. Add a cake pop stick to the belly and chill the spider for 30 minutes.

Chocolate for dipping

  • Add the Crisco to the chocolate. Melt in a double boiler being careful to not boil the water or get any water into the chocolate. Alternatively, melt in the microwave in 20 to 30 -second intervals, Stir after each interval. Be careful to not get hot spots in the chocolate or it will "seize" up and turn hard and crumbly. If this happens you will have to throw out the chocolate and start over.
  • Once the chocolate is melted. Take the spiders out of the fridge and dip the cake pop stick in the chocolate and put it back into the spider's belly. This glues the stick to the spider which is important for dipping the spider in chocolate. The stick is what you hold onto when dipping the spiders.
  • Coat the belly of the spider with chocolate to stick the pretzel legs to the peanut butter ball. Chill for 30 minutes or until the chocolate is firm.
  • Prepare a piece of foam or a box to use as a holder for the spiders once they are dipped.
  • Once the legs are stuck to the body, carefully remelt the chocolate and dip the spiders in chocolate using the cake pop stick as a handle. Once the spider is coated with chocolate sprinkle a few chocolate sprinkles on its back and add the candy eyeballs. Press the cake pop stick holder into the foam block so the spider stays upright until the chocolate is cooled and hardens. Once the chocolate is cooled and hard, remove the cake pop sticks, or serve as spiders on a stick.
  • Store in an air-tight container in a cool place for up to a 2 weeks or freeze for up to 3 months.



Milk chocolate also works for dipping the peanut butter spiders. 
Replace the Crisco with paraffin for a smoother, firmer chocolate that won't melt on your fingers when you eat it.  The paraffin may be difficult to find as very few people use it for canning anymore. 


Serving: 1spider | Calories: 130kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 59mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 68IU | Calcium: 7mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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