We love October! With it comes a slight chill in the weather that brings a crispness to the air and the fall foliage color we all look forward to. October also brings Halloween, our favorite holiday of the year because we don’t have to make a big holiday meal or buy presents, and we get to dress up in scary costumes and eat as much candy as we want!
Treat your favorite tricksters to delightful and delicious Halloween party foods that everyone will enjoy, such as Graveyard Smash, Whose Fingers Are Those?, Scary Centipizza, Critters Cracker Snack, Witches Warts, Dare You to Dip into these Body Parts, Mummy’s Tombs, Graveyard Gravel, Bucket of Bleached Bones, Terrifying Tarantulas, Bloody Massacre Martinis and My Punch Is Staring At Me! You’ll have a Halloween party spread your guests will be talking about for years to come!
Check out the Terrifying Tarantulas recipe below and keep your eyes on the San Jose Easy Meals Examiner page throughout October for the rest of the above Halloween party recipes and more! And remember to visit our local Cash and Carry and/or Smart and Final stores for great bargains on groceries, utensils and everything else you need to throw a haunting Halloween party!
Orange and black candy decorations and sprinkles are easy to find this type of year at most grocery stores. However, if you want a great selection, check out Barbara of Pauline’s Cake Supplies in San Jose.
1 12-oz bag semi-sweet or milk chocolate chips, divided in half
tiny orange- or black-colored edible candy decorations or sprinkles, such as non-pareils (tiny little candy beads)
grated zest of a fresh orange
8 – 12 chocolate truffles, such as Lindor (sold at all grocery stores)
small round, red cinnamon candies
- Line two backing sheets with waxed paper
- Over a double boiler, melt half of the chocolate, stirring until smooth.
- Quickly spoon the melted chocolate into a re-sealable plastic bag. Snip off a small portion of one corner of the bottom of the plastic bag.
- Squeeze the melted chocolate into bent spider legs onto one of the lined baking sheets (see photo). Sprinkle orange or black candy decorations onto some and grated orange zest onto others.
- Refrigerate until chocolate is very firm.
- Once the spider legs are very firm, melt the remaining half of the chocolate over a double boiler, stirring until smooth.
- Quickly spoon the melted chocolate into the same re-sealable plastic bag used for the spider legs. Snip off a slightly larger portion of the same corner of the bottom of the plastic bag.
- Squeeze the melted chocolate onto the other lined baking sheet into small circles for the body of each spider.
- Insert 8 chilled chocolate spider legs into each chocolate circle to anchor them.
- Place a chocolate truffle on top of each chocolate disc for the spider body.
- Place red cinnamon candies into the chocolate circle for the spider eyes.
- Refrigerate until the chocolate is very firm.
For lots more Halloween recipes, be sure to watch my page during October and also try:
- Night of the Living Dead Chicken Wing Drummettes
- Pumpkin Pasties
- Buffalo Bat Wings
- Pumpkin Patch Cheese Ball
- Candy Corn Cookies
- Pumpkin Cheesecake Pops
- Gingerbread Skeletons
- Spider Cider
Terrifying Tarantulas were adapted from BHG’s recipe. You’ll find some great recipes and party ideas at BHG.
Like this article? Get a spam-free e-mail notice every time I post a new one by clicking on the Subscribe button above. Be sure to check out the San Jose Easy Meals Examiner for great recipes, weekly meals plans with corresponding grocery lists and easy-to-follow, step-by-step instructions designed to help people with little or no cooking experience. Also, check out the Sustainable Seafood Examiner (me!) for articles on the seafood industry and recipes focusing on fresh, sustainable seafood.