These Chocolate Spiders are the easiest Halloween treat you'll ever make.
Just three pantry staples, ten minutes and zero oven time - if you're after more no-bake party treats, my Chocolate Rocky Road and Chocolate Hedgehog Slice are just as easy.
A Quick Look At The Recipe
🕷️ Recipe: Chocolate Spiders
⏰ Ready In: 40 minutes (10 min prep + 30 min chill)
🍽️ Serves: 8 nests
🔥 Calories: 203 per serve
🍫 Main Ingredients: milk chocolate, peanut butter, fried noodles
🌱 Dietary Info: Vegetarian • Gluten-free option • Thermomix or conventional method
💛 Why You'll Love It: just 3 ingredients, no oven needed, and endlessly customisable for Halloween, Christmas or any kids' party
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I've been making these since I was a kid myself, and they're still the first thing to disappear off the party table. Great for Halloween, but honestly good any time of year - especially alongside my Party Rocky Road With Licorice Allsorts or Biscoff Rocky Road if you're feeding a crowd.
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Why You're Going To Love This Recipe
- Just 3 pantry ingredients and ready in under 10 minutes of actual work
- No oven required - even little hands can help make these
- That crunchy noodle plus creamy chocolate combo everyone loves
- Easy to dress up for Halloween, Christmas or just because
Chocolate Spiders Ingredients
Only three ingredients, but a couple of notes worth knowing before you start:
- Chocolate - use a good quality melting chocolate or baking melts (Cadbury or Nestlé work well). Eating chocolate can seize up and go grainy when melted, so it's worth using the right kind.
- Peanut butter - stick to a smooth, creamy peanut butter. Crunchy or natural/separated peanut butter changes the texture and can make the mixture split.
- Fried noodles - Chang's fried noodles are the classic choice in Australia and give the best crunch. Any brand of crispy fried noodles will work.
Variations
- Redback spiders: press a red jelly bean or raspberry lolly into the centre of each spider before it sets, for a proper Aussie Halloween twist.
- Nut-free: swap the peanut butter for Nutella, Biscoff spread, or a sunflower seed butter if you're catering for a nut allergy.
- Dairy-free: use a dairy-free dark chocolate melt in place of the milk chocolate.
- Gluten-free: swap the fried noodles for rice noodles or crushed pretzels.
- White chocolate spiders are a lovely twist for Christmas, and candy eyes pressed on top always go down a treat with the kids at Halloween.
How To Make Chocolate Spiders
- Step 1: Melt the chocolate and peanut butter. Place the chocolate and peanut butter in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring each time, until smooth (about 2-3 minutes total).
- Step 2: Stir through the noodles. Add the fried noodles and gently stir until every noodle is coated in chocolate.
- Step 3: Shape into nests. Spoon the mixture onto a parchment-lined tray in small mounds, shaping each one into a rough nest with the back of a spoon.
- Step 4: Chill until set. Refrigerate for at least 30 minutes, until firm. Decorate and serve.
Team Thermomix? Melt the chocolate and peanut butter for 3-4 minutes, 50°C, Speed 2. Add the noodles and mix for 5-10 seconds on Reverse, Speed 2, just until combined - any longer and the noodles will start to break up. Spoon onto a lined tray and chill as above.
Recipe Tips
- Melt the chocolate at half power (or low and slow in the Thermomix) - going too hot too fast is the main reason chocolate seizes and turns grainy.
- Stick to smooth, creamy peanut butter - crunchy or natural varieties can make the mixture split.
- Don't over-stir once the noodles go in, or they'll break up and lose their crunch.
- Storage: keep in an airtight container in the fridge for up to 1 week.
- Freezing: freeze in an airtight container for up to 1 month. Thaw in the fridge before serving.
Chocolate Spiders FAQs
Yes - leave it out altogether for a simple chocolate and noodle version, or swap it for Nutella, Biscoff spread, or a sunflower seed butter if you're avoiding nuts.
Chang's fried noodles are the classic choice in Australia, but any brand of crispy fried noodles will work. For a gluten-free version, swap in rice noodles or crushed pretzels instead.
It usually comes down to the noodles - use a fresh, unopened packet rather than one that's been sitting open in the pantry, as stale noodles lose their crunch fast. Over-stirring the mixture can also break the noodles up, so fold them through gently.
They'll keep in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Thaw in the fridge before serving.
Definitely - just use a dairy-free dark chocolate melt in place of the milk chocolate. Double check your peanut butter or Nutella swap is dairy-free too if you're catering for allergies.
More No-Bake Chocolate Treats
If you loved these, here are a few more easy no-bake chocolate treats worth trying next.
Chocolate Spiders
Ingredients
- 200 g milk chocolate
- 40 g (2 tbs) creamy peanut butter
- 100 g fried noodles see notes
Instructions
Conventional Method
- Place the chocolate and peanut butter into a microwave safe bowl. Melt on 50% power for 2-3 minutes (stirring every 30 seconds) or until just melted.
- Stir through the fried noodles.
- Place tablespoonfuls of the mixture onto a baking paper lined tray.
- Place into the fridge for 30 minutes or until set.
- Store in an airtight container in the fridge for up to 1 week.
Thermomix Method
- Place the chocolate and peanut butter into the Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2.
- Add the fried noodles and mix for 5-10 seconds on Reverse, Speed 2 (or until combined). Use the spatula to help mix.
- Place spoonfuls of the mixture onto a baking paper lined tray.
- Place into the fridge for 30 minutes or until set.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Use quality chocolate - Cadbury baking melts or Nestlé are designed for smooth melting.
- Microwave gently - always melt chocolate at half power and stir often to prevent seizing.
- Stick to creamy peanut butter - crunchy or natural peanut butters can make the mix lumpy or oily.
- Spoon onto baking paper - makes it easy to remove once set.
- Storage - keep in an airtight container in the fridge for up to 1 week.
- Freezing - freeze for up to 1 month. Thaw in the fridge before serving.
- Portion control - use a tablespoon or small cookie scoop for even-sized spiders.
- Decorating - for kids' parties or Halloween, add candy eyes or sprinkles before chilling.
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