- 1 pan of baked brownies
- 1/2 cup semisweet chocolate chips
- 2 cups chow mein noodles
- candy eye balls (or m&ms)
- circle cookie cutter or biscuit cutter (mine was 1.5-inch diameter)
- a toothpick
Use a circle cookie/biscuit cutter to cut out your desired size of circles for the spider “bodies”. Place on wax paper for prep, or place them right on your serving tray.
In the microwave or a double-boiler, melt the chocolate chips in a medium-sized bowl. Then remove 1 tablespoon of the melted chocolate and set it aside. And then gently stir the chow mein noodles into the remaining melted chocolate until all of the noodles are coated. Spread the noodles out somewhat on a plate covered with wax paper (you don’t need to completely separate them), and then pop it in the freezer for about 10 minutes to chill and re-harden the chocolate.
Once chilled, remove the chocolate covered noodles, and pick out some long ones to use as the spider “legs”. Use a toothpick to poke 8 holes on the top of the brownie circles around the edges, then poke the noodles into the holes to be the legs.
Then take the tablespoon of melted chocolate that you set aside, and use the toothpick to transfer a dot of melted chocolate to the back of each candy eyes to be the “glue”. Place the eyes on the front of the brownie circles.
Serve the brownie bites immediately, or cover to keep for up to 4 days.
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1 egg
- 2/3 cup plain Greek yogurt
- 1 cup canned pumpkin puree
- 1/3 cup buttermilk
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup dark cocoa powder
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 2 cups chocolate chips
- 1/4 cups white chocolate chips
- 1 1/2 teaspoons shortening, divided
- chocolate sprinkles
- candy eyes
- black string licorice
Preheat the oven to 425 degrees. Spray a mini and large donut pan with non-stick spray.
In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside.
In another mixing bowl, beat the butter and sugars until creamy. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well. Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand.
Spoon the batter into a large plastic bag and cut the tip off. Pipe the batter into a mini and large donut pan, filling the cavities at least half full. Bake the mini donuts 4-5 minutes and the large donuts 8-9 minutes.
Let the donuts cool for a few minutes in the pan and then carefully remove them and place on a wire rack to cool completely.
In a microwave combine the chocolate chips and 1 teaspoon shortening. Heat for 30 seconds and stir. Repeat until melted and smooth. Dip the tops of the donuts in the chocolate. Sprinkle the small donuts with chocolate sprinkles. Attach eyes and licorice legs with chocolate to the tops of the small donuts too.
Melt the white chips and 1/2 teaspoon shortening the same way and drizzle over the large donuts in a web pattern. Makes 24 small donuts and 10 large donuts. Store in a sealed container.