If you can't be bothered baking for Halloween, just have some fun with pretzels and chocolate.

Makes about 16 webs and 24 spiders
pack of pretzel sticks
250g white chocolate (I use Whittaker's)
250g dark chocolate (I use Whittaker's 72% cocoa)
1 1/2 c coconut cream
cocoa powder to dusting
cachous (silver balls) for decorating

For the webs:
Line 2 trays with baking paper. Make sure they can fit in your fridge.

Melt white chocolate and put in an icing bag with a small nozzle. Layout 6 pretzel sticks connect the sticks with chocolate to make a web shape. Fit 3 or so onto your tray and put in the fridge to set. Make more webs onto your other tray. Once webs have set you can remove from the baking paper and place gently in a container to store in the fridge.

For the spiders:
Break up dark chocolate into small pieces. Heat coconut cream in a saucepan over medium heat until just boiling. Remove from heat and stir in chocolate until fully combined. Leave ganache at room temperature to harden or put in the fridge for an hour.

Break up about 90-100 pretzel sticks in half.

Once ganache is firm enough to mould roll into tablespoon-size balls and flatten slightly. Dust with cocoa powder.
Stick 8 pretzels into the spider bodies for legs and add cachous for eyes.

Get the kids in there to help too!