FRIGHT NIGHT FEAST

These tasty Halloween snacks will cast a spell over the whole family!

SPIDER TRUFFLE POPS MAKES 12 PREP 30 MINS + 3 HOURS TO CHILL COOK 5 MINS

• 1/3 cup cream

• 225g dark eating chocolate, finely chopped • ¼ cup black sprinkles • 24 silver cachous, for the eyes

• 24 x 4cm licorice straps

• 12 wooden sticks, to serve

• dried beans, lentils or rice, to serve

1 Place cream in a small saucepan over low heat. Bring to a simmer. Remove from heat. Add chocolate, stir to combine. Stand 5 mins. Stir until chocolate is melted and mixture is smooth. Transfer to a bowl. Chill 1 hour or until firm. 2 Line an oven tray with baking paper. Roll level tablespoons of chocolate mixture into 12 balls. Place sprinkles on a large flat plate. Roll chocolate balls in sprinkles to coat. Place on prepared tray.

3 Gently push 2 cachous into each chocolate truffle to create eyes. Cut each piece of licorice into 4 even thin strips. Insert 4 strips on each side of truffle to create legs. Chill 2 hours or until firm.

4 To serve, push a stick into base of each spider. Fill a small bucket or vase with beans, lentils or rice. Arrange pops, standing upright, in prepared bucket.