Scary Spider Cookies

These chocolate treats are scarily easy to make and fun to share.
Serves: 40

You will also need...

Baking trays lined with parchment
  • Ridiculously easy!

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins PT10M

    Cook time
    15 mins PT15M

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Each serving typically contains

  • Energy 562kJ 134kcal 7%
  • Fat 5.7g 8%
  • Saturates 2.0g 10%
  • Sugars 12.2g 14%
  • Salt 0.22g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1972kJ/470kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. In a large bowl, cream the buttery baking spread, sugar and Carnation Squeezy Condensed Milk until light and fluffy. Mix the flour and cocoa powder together then add to the buttery mixture to form a soft dough.
  3. Tip the dough onto a piece of parchment and roll into a log 3 to 4cm thick. Chill in the freezer for 15 minutes then cut into slices about half a cm thick. Place onto the baking sheets spacing well apart as they’ll spread! Bake for 12-15 minutes.
  4. 4. Cut the liquorice strings into 2cm pieces. Melt the chocolate and add to the Carnation Caramel, mix well and allow to cool slightly. Once the cookies have chilled, spread a thin amount of chocolate caramel icing on the base of each one. Pair them together and glue with 8 liquorice legs. Use the remaining chocolate caramel icing to stick the Milkybar buttons for eyes in place and decorate.
  5. *recipe is based on 70% fat buttery baking spread.

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