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Chocolate Haystack Spiders

Ingredients

  • 2 tbsp (30 mL) Western Family All-purpose Flour
  • 2 cups (500 mL) sugar
  • 1/2 cup (125 mL) cocoa
  • 1 pinch kosher salt
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) Parkay Soft Margarine
  • 1/2 tsp (3 mL) vanilla extract
  • 3 cups (750 mL) rolled oats
  • 1 cup (250 mL) flaked coconut
  • 16 black licorice twists, each cut into 4 pieces for legs
  • 1 package candy eyeballs (optional)

Directions

1.    Cover two large cookie sheets with wax paper.

2.    In a medium saucepan, over medium heat, whisk together the flour, sugar, cocoa, salt, milk and margarine.

3.    Heat just to a boil, stirring frequently.  When it has reached boiling, turn the heat down to low and cook for 5 minutes, stirring constantly.

4.    Remove the pan from the heat.  In a large bowl, combine cocoa mixture with the vanilla, oats and coconut until well combined.

5.    Drop by spoonfuls (about 2 tbsp each) onto the prepared cookie sheets.  Poke two pieces of licorice into each side of the haystacks for legs (4 total) and two candy eyeballs.  Let cool and serve.

 

Tip: You can substitute ½ cup of chopped nuts or mini marshmallows in place of the coconut.

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Related Recipes

Chocolate Haystack Spiders

Ingredients

  • 2 tbsp (30 mL) Western Family All-purpose Flour
  • 2 cups (500 mL) sugar
  • 1/2 cup (125 mL) cocoa
  • 1 pinch kosher salt
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) Parkay Soft Margarine
  • 1/2 tsp (3 mL) vanilla extract
  • 3 cups (750 mL) rolled oats
  • 1 cup (250 mL) flaked coconut
  • 16 black licorice twists, each cut into 4 pieces for legs
  • 1 package candy eyeballs (optional)

Directions

1.    Cover two large cookie sheets with wax paper.

2.    In a medium saucepan, over medium heat, whisk together the flour, sugar, cocoa, salt, milk and margarine.

3.    Heat just to a boil, stirring frequently.  When it has reached boiling, turn the heat down to low and cook for 5 minutes, stirring constantly.

4.    Remove the pan from the heat.  In a large bowl, combine cocoa mixture with the vanilla, oats and coconut until well combined.

5.    Drop by spoonfuls (about 2 tbsp each) onto the prepared cookie sheets.  Poke two pieces of licorice into each side of the haystacks for legs (4 total) and two candy eyeballs.  Let cool and serve.

 

Tip: You can substitute ½ cup of chopped nuts or mini marshmallows in place of the coconut.