225g chocolate melts (milk, dark or white chocolate)
hundreds and thousands or sugar strands of choice
Microwave chocolate in safe mixing bowl. Check and stir at 30-second intervals until melted. Alternatively, bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Add noodles and combine well until all are coated. Spoon the mixture into individual cupcake papers or straight onto a tray lined with baking paper. Sprinkle sugar strands or hundreds and thousands over the top and refrigerate for 1 hour.
Store in airtight container in the fridge for 2 weeks.
Chocolate melts also works well with this recipe. It gives a smoother texture.
The spiders can be kept in a sealed container in refrigerator for up to 2 weeks.