Crunchy Christmas Chocolate Spiders

Start by breaking the chocolate into small pieces and combining it with butter in a heatproof bowl. My advice here is not to rush this part, as the chocolate may burn if heated too quickly. Melt it over a saucepan of simmering water, stirring it gently until everything has melted and combined smoothly.

Remove your bowl from the heat and allow it to cool slightly. This will prevent the chow mein noodles from getting too soft when you add them, which is crucial for maintaining the 'spidery' texture.

Add the chow mein noodles, desiccated coconut, and dried cranberries into the melted chocolate and butter mixture. I have a recommendation here. Do this part gently. You want to make sure the noodles are fully covered but remain intact to create the intricate 'legs' of the spiders.

Take tablespoons of the mixture and arrange them onto a baking sheet lined with parchment paper. Don’t be afraid to use your fingers to shape them into a neat spider or round shape.

Insert the colored M&Ms as the ‘eyes’ of the spider while the mixture is still wet. I prefer using two different colors to give a fun and bright look.

Sprinkle a little edible silver glitter over the top for that festive sparkle, but this is merely an optional step. I find it adds an element of magic, particularly if you plan to hang them on your Christmas tree.

Let your chocolate spiders chill in the fridge for at least an hour or until they are set before serving. It's simply tricky to handle them unless chilled properly.