The following recipe is in honor of my recent encounter with a baby Rattlesnake as I posted on twitter:
“Jogging in St Leo, FL, I know why they are home to the Rattlesnake festival…It was only a baby…but I went from a jog to a run in seconds”
… although the run and the Rattlesnake Festival take place in San Antonio, Florida, (St. Leo is just up the road). The real Rattlesnake Fun Run and festival is this weekend.
Spider Web Crunch with Marzipan Snake
1 cup peanut butter, divided use
½ cup sugar
½ cup light corn syrup
2 ½ cups corn flakes
1 cup semi-sweet chocolate chips
¼ cup confectioners’ sugar, sifted
1 3.35-ounce chocolate covered Marzipan log
Place ¼ cup peanut butter in a zip top bag to use later.
Combine sugar and syrup in a microwave safe bowl, heat on high 1-2 minutes, or until sugar is dissolved.
Stir in remaining ¾ cup peanut butter, mix well.
Gently stir in corn flakes.
While mixture is still warm put into a 9-inch pie plate, press down firmly in the center to create a slightly raised edge.
Heat chocolate chips in microwave at 50% power, stirring every minute until smooth and creamy.
Stir in confectioners’ sugar and then pour over peanut butter cereal mixture, spread to edge.
Cut a tiny corner of peanut butter filled bag and squeeze to pipe concentric circles on chocolate.
Pull tip of a sharp knife through peanut butter from the center to the edge to form the web design.
Chill at least 30 minutes to harden chocolate.
Meanwhile, roll the Marzipan log into a snake, about 18 inches long. Taper one end for the tail, with a thicker end for the head.
The Marzipan may harden if exposed to the air for long, so work quickly.
Place Marzipan Snake atop the spider web.
Optional fake spider.