Spider Strawberries

How to Make Spider Strawberries

1. 1

   Step 1: Prep strawberries and pretzels

   Active 8 min

   Rinse strawberries and gently pat completely dry (moisture prevents chocolate from sticking). Leave the green stems intact for holding. Break each pretzel stick in half so you have 32 short pieces (you'll use 2 whole sticks per strawberry, broken in half to make 4 legs). Line a baking sheet with parchment or a silicone mat.

   For this step

   • 8 wholeLarge fresh strawberries (hulled/stems left on)
   • 16 sticksPretzel sticks
   
2. 2

   Step 2: Melt the chocolate

   Active 6 min

   Place the semisweet chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and shiny (about 1–2 minutes total). Alternatively, melt gently over a double boiler. Keep the melted chocolate warm and fluid for easier dipping.

   For this step

   • 1 cupSemisweet or dark chocolate chips
   • 1 teaspoonCoconut oil (or neutral oil to thin chocolate)
   
3. 3

   Step 3: Dip strawberries and add pretzel legs

   Active 10 min · Passive 30 min

   Hold each strawberry by the stem and dip two-thirds into the melted chocolate, letting excess drip back into the bowl. Place the dipped strawberry on the parchment. Immediately press four pretzel halves into the chocolate (2 per side) at an angle to form spider legs before the chocolate firms. Repeat with all strawberries.
   
4. 4

   Step 4: Pipe white chocolate eyes and add pupils

   Active 7 min

   Melt the white chocolate chips in short bursts (or in a small double boiler) until smooth. Transfer to a small zip-top bag and snip a tiny corner (or use a toothpick) to pipe two small dots near the top of each strawberry for eyes. Immediately press a mini chocolate chip into each white dot as the pupil.

   For this step

   • 2 tablespoonsWhite chocolate chips (for eyes)
   • 16 piecesMini chocolate chips (for pupils)
   
5. 5

   Step 5: Set and serve

   Active 2 min

   Chill the tray in the refrigerator until the chocolate is fully set, about 20–30 minutes if you haven't already chilled during step 3. Arrange on a platter and serve chilled. Makes 8 spider strawberries.
   

1. Rinse strawberries and gently pat completely dry (moisture prevents chocolate from sticking). Leave the green stems intact for holding. Break each pretzel stick in half so you have 32 short pieces (you'll use 2 whole sticks per strawberry, broken in half to make 4 legs). Line a baking sheet with parchment or a silicone mat.
2. Place the semisweet chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and shiny (about 1–2 minutes total). Alternatively, melt gently over a double boiler. Keep the melted chocolate warm and fluid for easier dipping.
3. Hold each strawberry by the stem and dip two-thirds into the melted chocolate, letting excess drip back into the bowl. Place the dipped strawberry on the parchment. Immediately press four pretzel halves into the chocolate (2 per side) at an angle to form spider legs before the chocolate firms. Repeat with all strawberries.
4. Melt the white chocolate chips in short bursts (or in a small double boiler) until smooth. Transfer to a small zip-top bag and snip a tiny corner (or use a toothpick) to pipe two small dots near the top of each strawberry for eyes. Immediately press a mini chocolate chip into each white dot as the pupil.
5. Chill the tray in the refrigerator until the chocolate is fully set, about 20–30 minutes if you haven't already chilled during step 3. Arrange on a platter and serve chilled. Makes 8 spider strawberries.