Yeah, okay, so it’s a weird question, and the answer has nothing to do with arachnids. And it has everything to do with gluten free foods.

At some point, I learned how to make Tarantulas. They were easy and they were delicious. Then years went by when I didn’t have them, mostly because I didn’t make them. I was introduced to them by one of my aunts…and said aunt once again brought them to a family gathering this past winter. And I pined.

I don’t pine for many things now that I’m on a gluten free diet. Most things I either don’t miss or can substitute with another food. I don’t generally miss bread. I eat some GF bread, but more because it’s easy to throw together a sandwich sometimes. I don’t miss fast food all that much. I do miss some deep fried stuff, but The Giant and I have been able to recreate some of them at home, so when I REALLY get the craving, we just make the extra effort. And one of these days I’m going to break down and really make another eggplant parmesan dish. I did it once before and it came out FAB, but it’s a lot of work.

Okay, sorry, tangent there. Back to the arachnid. I wanted to share this, because I just had one (maybe two) of the tarantulas, and they were a success.

Tarantulas are really easy to make. If I were more industrious, I’d post a picture of the finished product, but they’re all the way downstairs and I’m, well, not. Maybe tomorrow I’ll snap a picture and come back and add it, we’ll see.

[indent]Tarantulas
1 – 12 ounce bag of chocolate chips — your favorite type (semi-sweet, milk, dark, whatever)
1 – 12 ounce bag of butterscotch chips
1 bag of mini-marshmallows
1 bag of GF pretzel sticks (these replace crunchy chinese chow mein noodles in the original recipe with GREAT success!)

**Put chocolate chips and butterscotch chips in a glass bowl and microwave them, starting with 1 minute, then additional 30 seconds at a time until they are melted. Pour into a large mixing bowl with plenty of space. Add pretzels and marshmallows (***you’ll need to eyeball the amount of pretzels and marshmallows–the end result should have very little “loose” melted chocolate/butterscotch) and mix thoroughly until it’s a big giant mess. Use two spoons to spoon out portions onto wax paper (or tin foil) into little clumps. Or big clumps, your choice. But do note, these are very rich and sweet, so it might be better to do small-to-medium size clumps. Refrigerate. EAT. Often. And with gusto.

**Definitely put the choc & butterscotch chips into the microwave together in the same bowl. The hot melted choc chips will help break down and melt the butterscotch chips, which do not melt as easily. You can also melt both chips in a pan on the stove, but it takes longer and more attention to make sure they don’t burn.
***It’s not a big deal if you have more or less “loose” melted chocolate/butterscotch. The end result will just have more or less “candy” surrounding the rest of the pretzels and marshmallows. But be sure the pretzels and marshmallows are completely covered in melted chocolate/butterscotch!
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Really, that’s it. You can’t imagine how delicious this is. There’s just something about the combination of the chocolate and butterscotch that is amazing. They’re a great party dessert, too, especially if you are going somewhere and are concerned about being able to eat a GF dessert. Everyone will love them and you’ll be able to indulge safely. If they’re good and cold when you serve, they will totally get eaten before any chocolate melts on your fingers. Trust me on this.

Originally in the recipe, there are chinese noodles. I couldn’t find these GF, but the Glutino pretzel sticks I used were fantastic. The Glutino pretzel sticks are pretty light and airy and easily replicate the crunch of the noodles. And I do NOT like chocolate covered pretzels, so I was a bit concerned. But it all worked out. Yum for me. And The Giant approved also!

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