Ingredients
10 Marshmallows
30g Butter
1/2 tsp. Vanilla Essence
125g Coco Pops
Mini Marshmallows (white )x 28
Black Icing Pen
Small
Straight Pretzel sticks x100
Instructions:
Melt the Butter in a saucepan.
Add the Marshmallows and cook over a low heat until melted.
Remove from the heat before stirring in the Vanilla, and the Coco Pops.
Using a moist spoon, press the mixture into a greased 12 hole muffin pan.
Leave to set for 30 minutes.
Flatten mini marshmallows and attach them to the spider bodies. Use a kebab stick to poke holes into the body to put the
pretzel sticks into the spider body as legs (8 per spider). Cut some fangs out of a mini marshmallow and add them to the front of the spider. Use the icing pen to draw some pupils on the small marshmallows.
I recommend taking only one spider out at a time to work on, they will soften out of the fridge quite quickly making them
harder to work with.
10 Marshmallows
30g Butter
1/2 tsp. Vanilla Essence
125g Coco Pops
Mini Marshmallows (white )x 28
Black Icing Pen
Small
Straight Pretzel sticks x100
Instructions:
Melt the Butter in a saucepan.
Add the Marshmallows and cook over a low heat until melted.
Remove from the heat before stirring in the Vanilla, and the Coco Pops.
Using a moist spoon, press the mixture into a greased 12 hole muffin pan.
Leave to set for 30 minutes.
Flatten mini marshmallows and attach them to the spider bodies. Use a kebab stick to poke holes into the body to put the
pretzel sticks into the spider body as legs (8 per spider). Cut some fangs out of a mini marshmallow and add them to the front of the spider. Use the icing pen to draw some pupils on the small marshmallows.
I recommend taking only one spider out at a time to work on, they will soften out of the fridge quite quickly making them
harder to work with.
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