- Step 1
Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts. Reserve 2 tablespoonfuls of copha. Add the remaining copha to the Rice Bubbles mixture and stir until well combined.
- Step 2
Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.
- Step 3
Place 2 tablespoonsful of Rice Bubbles mixture in each hole of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to lightly press down. Sprinkle with coconut mixture. Press red jelly beans in each chocolate crackle for eyes. Place in the fridge for 30 minutes to set.
- Step 4
Meanwhile, line 2 baking trays with non-stick baking paper. Place the chocolate melts in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Reserve 2 tablespoonfuls of chocolate. Place the remaining chocolate in a small plastic bag. Use a pair of scissors to snip the corner and pipe 8 chocolate lines, about 10cm long, onto the lined tray to make spider legs. Repeat to create 11 more sets of legs. Place in the fridge for 5 minutes or until set.
- Step 5
Remove chocolate crackles from pan and place, coconut-side up, on a clean work surface. Use reserved melted chocolate to attach the chocolate legs to each spider. Serve.
Prep: 30 mins (+ 30 mins setting time) Microwave tip 1: Chop the copha and place in a heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100% for 3-4 minutes or until almost melted. Microwave tip 2: Place chocolate melts in a heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, in 1 minute bursts, stirring every minute with a metal spoon until almost melted. Stand for 1 minute and stir well. You can prepare these spiders to the end of step 3 up to 1 day ahead. Continue from step 4 up to 6 hours ahead.