Retro Chocolate Spiders (The Sweet Party Favourite)

Some recipes exist outside of time. Chocolate spiders made with crispy noodles are one of them. They were at every school fete, every birthday party spread, and every festive holiday table that anyone over the age of 25 in Australia can remember, and they have lost absolutely none of their charm in the decades since. Crunchy, chocolatey, sweet, and completely addictive, these little clusters take less than 15 minutes to make, require no baking whatsoever, and disappear from the plate faster than almost anything else you could put out at a gathering. Here at Yunion, we love that our crispy noodles have a sweet life as well as a savoury one — and this nostalgic classic is the most beloved example of exactly that.

Serves: 24-30 clusters Prep time: 10 minutes Cook time: 5 minutes plus 30 minutes setting time

Ingredients

1 packet Yunion Plain Crispy Noodles

• 200g good quality milk or dark chocolate, broken into pieces

• 3 tbsp smooth peanut butter

• 1 tbsp butterscotch chips or caramel bits, optional for extra indulgence

• 1 tsp neutral oil to help the chocolate melt smoothly

  
  

Method

• Line two large baking trays with baking paper and set aside. Make sure you have enough bench or fridge space to lay both trays flat for setting.

• Melt the chocolate. Place broken chocolate pieces, peanut butter, and neutral oil in a heatproof bowl set over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate is completely melted and the peanut butter is fully incorporated into a smooth, glossy mixture. Alternatively, melt in the microwave in 30-second bursts, stirring between each burst, until smooth.

• Remove the bowl from the heat. Add butterscotch chips if using and stir through.

• Tip the Yunion crispy noodles into the melted chocolate mixture. Using a large spoon or rubber spatula, fold gently until every single noodle is completely and evenly coated in chocolate. Work quickly but gently — you want the noodles coated without breaking them into tiny pieces.

• Drop heaped tablespoons of the mixture onto the prepared baking trays, spacing them apart so they don't merge into each other as they set. Aim for rustic, generous clusters rather than perfectly neat rounds — the irregular shape is part of their charm.

• Transfer trays to the fridge and leave to set for at least 30 minutes until the chocolate is completely firm and the clusters hold their shape cleanly when lifted from the paper.

• Store in an airtight container in the fridge for up to one week — if they last that long.

  
  

Tips

• The quality of the chocolate makes a noticeable difference to the finished result. A good quality block chocolate melts more smoothly, sets more cleanly, and tastes significantly better than cheap compound chocolate. Both milk and dark chocolate work beautifully — milk chocolate produces a sweeter, more nostalgic result while dark chocolate gives a more sophisticated, slightly bittersweet finish.

• Peanut butter does two important jobs in this recipe. It adds flavour and it helps the chocolate mixture stay slightly softer and more pliable, making it easier to fold the crispy noodles through without breaking them. Don't skip it even if you're not a huge peanut butter fan — the flavour is subtle in the finished cluster.

• These are a brilliant make-ahead treat for parties, school events, and holiday gatherings. Make them the day before, store in the fridge in an airtight container, and bring out just before serving. They hold their crunch beautifully when kept cold and stored properly.

  
  

Find Yunion Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.