Ingredients

The following ingredients have 26 Servings
  • ½ cup corn syrup
  • ¼ cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups crisp rice cereal, (see recipe notes for gluten-free)
  • 28 miniture peanut butter cups or Rolo candy, (see recipe notes for gluten-free)
  • ¼ cup semi-sweet chocolate chips
  • 56 candy eyeballs, (read label to make sure it's gluten free)

Instruction

  • Prepare everything first. Line two cookie sheets with wax paper, unwrap peanut butter cups, and measure peanut butter and cereal. Set aside. 
  • In a medium saucepan, over medium heat, combine the corn syrup and brown sugar. Bring just to boil, stirring constantly. Remove from heat and stir in peanut butter and vanilla.
  • Immediately stir in cereal and drop 1 ½ inch balls on lined cookie sheets. TIP: Using a medium cookie scoop makes this very easy, but you can also roll balls with your hands. Place ball on cookie sheet, flatten slightly with fingers, and immediately press peanut butter cup on top, pushing down slightly. 
  • Once all the cookies are formed, refrigerate the cookie sheets for a few minutes to set chocolate. Meanwhile, melt chocolate chips in a microwave-safe bowl for 30 seconds - 1 minute, stirring every 15 seconds.
  • Use a toothpick dipped into melted chocolate to paint on 8 spider legs. Then use the toothpick to place small chocolate dots on peanut butter cups where eyes will go. Use chocolate dots to "glue" eyeballs on. 
  • Refrigerate pans for 5-10 minutes to harden chocolate and then store cookies in airtight container.
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