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Crunchy Halloween spider bark recipe image

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Ingredients

butter butter
(for greasing)
375 g g white chocolate white chocolate
70 g g digestive biscuit digestive biscuit
55 g g digestive biscuit digestive biscuit
(Speculoos)
50 g g dark chocolate dark chocolate
(melted)
5 Maltesers Maltesers
5 raisins raisin
(chocolate coated)
10 raisins raisin
(cut into thin strips)
icing pens icing pen
(green)

Crunchy Halloween spider bark

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25 min
(11)

Method

This crunchy Halloween spider bark is a creepily quick and easy recipe, sure to bring a fright to any table.

Allow 20 minutes prep time, plus setting and chilling time.

 

1 .Grease and line a 20cm x 30cm baking tin. Melt 50g of the white chocolate for sweetness in the microwave in 10 second bursts, stirring between each burst, or melt over a pan of simmering water, stirring occasionally, until melted. Drizzle over the base in a thin zig-zag pattern – cover with a single layer of Digestives and Speculoos for crunch - alternating each type as you go (you may need to break the last biscuits into smaller pieces to fill the gaps). Chill in the fridge for 20 mins until set.

2 .Melt the remaining white chocolate. Pour over the biscuits, spread out with an offset spatula or the back of a spoon. Wiggle the tin and tap gently on the work-surface to level the surface.

3. For richness, put the melted dark chocolate in a disposable piping bag fitted with a small 3mm piping nozzle or snip off a 3mm hole with scissors. Pipe arches and semi circles to create the base of 3 spider webs. Before the chocolate sets drag a thin skewer through the lines to create spider web patterns. Chill until set. Remove from the tin.

4. Use the Maltesers and chocolate coated raisins to give fruitiness, for ‘bodies’ and ‘heads’ of spiders. Secure in place on the bark using the writing icing pen. Position the raisin strips in place for ‘legs’. Using the writing icing pen to add 2 dots on each spider head for ‘eyes’. Cut into pieces to serve.