3-ingredient pretzel spider webs recipe

1. Line 2 baking sheets with parchment. Snap the salted sticks in half.
2. Working on one at a time, lay 4 stick halves on the parchment to make a cross-shape with the broken ends meeting in the middle. Repeat with 4 more stick halves at a 45ºC angle to create the base of a web shape. Repeat to make seven more web bases.
3. Put the melted white chocolate in a disposable piping bag fitted with a small round nozzle, or for more control, use an icing bottle fitted with a small nozzle cap (if the tip is sealed, cut to make a 2-3mm hole).
4. Working on one at a time, pipe a generous amount of chocolate in the middle of the sticks to bind them together, then spiral around to the edge. Repeat until all the web bases are complete. Carefully transfer to the freezer for 20 minutes to set.
5. Once set, put the melted dark chocolate in a disposable piping bag fitted with a small round nozzle approximately 2mm wide. Working on one at a time, pipe eight thin lines on the white central blob for spider legs. Then pipe a large blob for the body. Repeat on the remaining webs. Transfer to the freezer for 15 minutes to set, then serve. They can remain in the freezer until ready to serve or transfer to the fridge until ready to serve. Best served on the same day.

Tip: As these webs are quite delicate, storing them in the freezer gets them really cold making them more robust on serving.

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