This recipe is another spin off of the normal Chocolate Spider recipe. After I made the Whitetail version, my family absolutely love, I thought I should expand to include some other well known Australian spiders including the Redback. These choccy spiders contain toasted coconut, glace cherries and dark chocolate. 

 

Ingredients

100 g Fried Noodles

(your choice whether you use homemade gluten free ones) 

350 g Dark chocolate

35 g Oil (I used rice bran oil)

50 - 100 g Coconut flakes (toasted)

200 g Glace cherries

 

Method

If your coconut flakes are not toasted already - turn your oven on to 120 C (fan forced) - I use a low oven to toast the coconut slowly. Line a tray with baking paper. Pour the coconut flakes over the paper and bake in the oven for approximately 30 - 45 mins until golden. Check every ~10 mins; put a timer on to remind yourself. Bring out of the oven & let coconut cool before using. 

Line a tray (that will fit into your fridge) with baking paper. You may need a second tray depending on the size of your spiders. 

Cut approximately 10 cherries in half - reserve these for the individual red backs.

Finely chop the rest of the glace cherries.

Melt the chocolate with the oil.

Stir the fried noodles, chopped cherries & coconut into the chocolate.

Wait approximately 5 minutes for the chocolate to thicken a little.

Use a spoon (teaspoon for baby redbacks, dessert spoon for big mommas) to transfer some of the mix onto the tray. Repeat until all mix is transferred. 

Place half a glace cherry on the back of the choccy spiders. Cut the cherries to size if smaller ones are being made.   

Transfer tray to fridge until they are set. 

Store the spiders in an air tight container in the fridge. 

Simply enjoy!