Chocolate-Dipped Opal Apple Spiders

Ingredients

• 2 large Opal apples, sliced into ½-inch thick discs (remove seeds/cores)
• 64 small pretzel sticks (about 8 per spider)
• 12 oz melting chocolate (milk, dark, or white)
• Edible candy eyes (2 per spider)
• Parchment paper (for setting)

Directions

Prep the Apples

• Wash and dry apples thoroughly

• Slice into ½-inch thick discs

• Remove cores/seeds using a knife or corer

2. Add the Legs

• Use a skewer to poke 4 holes on each side of the apple slice

• Insert 8 pretzel sticks total (4 on each side) for legs

• Break pretzels as needed for preferred length

3. Melt the Chocolate

• Microwave chocolate in 30-sec intervals, stirring until smooth

• OR melt over a double boiler on the stovetop

4. Dip the Spiders

• Dip each apple slice into melted chocolate using a fork or hands

• Let excess chocolate drip off

5. Add the Eyes

• While chocolate is wet, press 2 candy eyes on top of each spider

6. Set & Cool

• Place on a parchment-lined baking sheet

• Let set at room temp or in the fridge for 10–15 min