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REESE'S Peanut Butter Pumpkin Spider

Add pretzel legs to REESE’S Peanut Butter Pumpkins and garnish with candy eyes.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 12  Minutes

  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium140 mg6% DV
Total Carbohydrates20 g7% DV
Dietary Fiber2.0 g8% DV
Sugars14 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium140 mg6% DV
Total Carbohydrates20 g7% DV
Dietary Fiber2.0 g8% DV
Sugars14 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 8 REESE'S Peanut Butter Pumpkins (1.2 oz. each)
  • 32 pretzel twists Large (2-1/2 to 3 in.)
  • 1/4 cup HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips*
  • 16 White YORK PIECES Candies or yellow REESE'S PIECES Candies

  • 1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.
  • 2. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
  • 3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and white or yellow candy "eyes" to spider with melted chocolate; place dot of melted chocolate on each eye. Allow chocolate to set before moving spiders.
  • * This amount of chocolate will make about 8 spiders.

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