No-Bake Mini Chocolate Ganache Spiderweb Tarts

  • Author: Susannah Brinkley
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Category: Dessert


These tarts are just the right mixture of spooky, innocent and elegant. Perfect for a Halloween party!


For the spiders

  • 1/2 cup semi-sweet chocolate chips, melted
  • 12 peanut or peanut butter M&M’s, your choice of color
  • 12 M&M’s Minis, your choice of color

For the crust

  • 24 Oreo cookies
  • 4 tablespoons butter, melted

For the ganache

  • 2 cups dark chocolate chips
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 3 tablespoons Dixie Crystals sugar
  • 1/4 teaspoon salt
  • white chocolate chips, melted


Make the spiders.

  1. Line a baking sheet with wax paper. Pipe stars with 8 points. Place a large M&M in the center for the spider body. Pipe a small amount of chocolate on the tip of one of the spiders. Add a mini M&M to the drop of chocolate to create the spider head. Chill.

Make the crust.

  1. In a food processor, add cookies. Pulse until cookies are completely crumbled. Transfer to a large mixing bowl. Top with melted butter.
  2. Press the crust mixture into tart pans. Use the back of a spoon to smooth the crust cavities and press firmly into the tart pan crevices.

Make the ganache.

  1. Add chocolate chips to a large mixing bowl. Set aside.
  2. In a saucepan over medium high heat, stir together butter, cream, Dixie Crystals sugar and salt. Bring to a boil and remove from heat. Pour cream mixture over chocolate and stir until chocolate is completely melted. Distribute ganache into tart pans. Let cool slightly.
  3. Fill a piping bag with melted white chocolate. Starting in the center of a tart, pipe a swirl design around the ganache, moving from the center to the outer edge. Use a toothpick to draw lines from the center to the outer edge to make a web design. Pipe over the lines if desired. Add a spider over top of the tart for decoration. Refrigerate 3-4 hours before serving.