Skip to Content

How to Make a Bloody Spider Web Chocolate Tart – The Best Halloween Dessert EVER!

Sharing is caring!

(This post has been updated from the original October 2016 version to provide a better experience for you)

Have you been looking for a show stopping Halloween dessert recipe? Well congratulations my friend, you’ve just found it! This disgustingly delicious chocolate Oreo tart recipe is cleverly disguised as a gruesome and bloody spider web Halloween dessert. A no bake delight that is terrifyingly tasty, CRAZY easy to make and it will blow your Halloween party guests’ minds when they cut into it and reveal a gory bloody surprise!

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

If you’re in the market for gore you’ll probably love my easy Halloween cookies with blood spatter too – they’re just as disgusting and SERIOUSLY fun to make! (I mean, they taste amazing – they just look disgusting. Obviously!) Thinking about it, look at my brilliantly bloody Halloween lollipops and ‘bloody’ surprise Halloween Cupcakes too!

So when it comes to creepy Halloween food ideas, I want something new and original. We all see the same things year on year and it can get a bit boring and samey. You want something new too right?

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Well I’m glad to say I can help you out there! I take it you want your Halloween dessert recipes with pictures too yes? The easy step by step kind to help you throughout the entire recipe? Well that works well, we have those here! Plus top tips and a video recipe for extra measure. I don’t like leaving anything to chance – even with a really simple recipe like this one.

Speaking of simple, this gruesome Halloween dessert really is easy to make. There’s no baking involved, you can make it ahead of time (always a bonus) and you are guaranteed to receive maximum reaction from your guests as soon as they slice into it. You can’t get better than that can you?!

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Recipe tips

  • Make sure you use a food processor to blitz the Oreos. Usually I say a bag and a rolling pin is fine but with the addition of the cream fillings – it just won’t work in this case.
  • Make sure you chop the chocolate as finely as possible to ensure even/fast melting once the hot cream is poured on top.
  • Work with haste when creating the spider web pattern on the top. Ganache starts to set quite quickly.
  • Has the chocolate not fully melted after the 5 mins is up? Don’t worry! Give it a stir then heat in the microwave in 10 second intervals (stirring well each time) until completely melted.
  • Read the recipe through before beginning! Simple but important.
  • Don’t boil the cream. Only heat until it just starts to bubble.
Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Bloody Spider Web Chocolate Tart – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 8 – 10.

For the base

  • 245g (8.5 oz) Oreos
  • 80g (1/3 cup) Unsalted Butter

For the filling

  • 200g (7 oz) of Caramel *
  • Red Food Colouring Gel
  • 175g (6 oz) Dark Chocolate, Finely Chopped
  • 50g (1/4 cup) Unsalted Butter, Room Temp
  • 165ml (2/3 cup) Double Cream

*I used Carnation caramel

For the decoration

  • 50g (1.75 oz) White Chocolate
  • Plastic Spiders, Optional

Essential equipment

  • 20cm (8″) Loose Bottomed Tart Tin
  • Food Processor
  • 1 x Disposable Piping bag

To make the base, tip the Oreos (245g | 8.5 oz) into the food processor (including the cream filling) and pulse until fine crumbs are formed.

Then gently melt the butter (80g | 1/3 cup) in a small saucepan or in the microwave and pour into the processor with the Oreo crumbs. Pulse a few times until it starts to clump together.

Oreo biscuit crumbs in a food processor

Tip the mixture into the tin and press firmly into the base and sides with a metal spoon. Pop into the freezer to firm up whilst we crack on with the filling.

Oreo biscuit crumbs pressed into a fluted tin

Pour the caramel (200g | 7 oz)into a bowl and add a generous amount of red food colouring gel using a cocktail stick. Mix really well. You can keep adding more colour until you reach your desired shade but make sure to do it a little at a time as you can always add more but you can’t take it out!

Caramel coloured with red food gel in a glass bowl

Pour the ‘blood caramel’ over the chilled Oreo base and spread out evenly. Pop back into the freezer whilst we make the chocolate tart filling.

Red caramel in an Oreo crust in a fluted tin

If you haven’t already, finely chop the dark chocolate (175g | 6 oz)and cut the butter (50g | 1/4 cup)into small pieces. Place it all into a large glass bowl and set to one side.

finely chopped dark chocolate in a glass bowl

Then pour the double cream (165ml | 2/3 cup) into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

hot cream in a saucepan on the hob

Pour over the chocolate and leave to stand for 5 minutes.

hot cream over butter & dark chocolate in a glass bowl

When the 5 minutes are up, give it a really good stir with a spatula. It should turn into a beautifully smooth and silky bowl of chocolate ganache heaven.

dark chocolate ganache in a glass bowl with a spatula

Pour the chocolate ganache over the ‘blood caramel’ and smooth out with a spatula.

Dark chocolate ganache poured over the Oreo crust in a fluted tin

How To Decorate Your Halloween Dessert

Working quickly, (as the ganache will start to set pretty fast) break the white chocolate (50g |1.75 oz) into a bowl and microwave in 10 second intervals. Stir well between each time and keep heating until it’s melted and smooth.

Pour the melted chocolate into the disposable piping bag and snip a small bit off the end. Starting from the middle of the tart working outwards, pipe a spiral of white chocolate.

White chocolate spiral piped over a chocolate tart

Then using a skewer or knife, gently pull lines from the middle to the edge going all the way round the tart. It should end up looking like a spider’s web.

White chocolate spider web pattern skewered on top of a chocolate tart

And that’s it! Pop it into the fridge to set for at least an hour before serving. Consume within 3-4 days.

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Now that is what I call a Halloween dessert! Looks ‘bloody’ awesome doesn’t it? I took this to a friend’s house warming and it disappeared very quickly! It more than received the reaction I was looking for along with plenty of yummy noises too.

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

You know you’re totally making this for the Halloween party this year… go on, you know you want to! Halloween Desserts should be gruesome and taste amazing… I’m pleased to report that this ticks all the boxes and then some!

Loved This Recipe? Pin It!

A bloody spider web chocolate tart with a slice taken out of it and 'blood' spilling out on a green plate over a dark spider web covered backdrop. There are 3 black plastic spiders on the plate/dessert.
Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

No Bake Bloody Spider Web Chocolate Tart - Printable Recipe

Yield: 10 Servings
Prep Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes

This terrifyingly tasty bloody spider web chocolate tart is the perfect no bake Halloween dessert! Quick and easy to make with a gruesome surprise inside...

Ingredients

For the Base

  • 245g (8.5 oz) Oreos
  • 80g (1/3 cup) Unsalted Butter

For the Filling

  • 200g (7 oz) of Caramel *
  • Red Food Colouring Gel
  • 175g (6 oz) Dark Chocolate, Finely Chopped
  • 50g (1/4 cup) Unsalted Butter, Room Temp
  • 165ml (2/3 cup) Double Cream

To Decorate

  • 50g (1.75 oz) White Chocolate
  • Plastic Spiders, (Optional)

Essential Equipment

  • 20cm (8″) Loose Bottomed Tart Tin
  • Food Processor
  • 1 x Disposable Piping bag

Instructions

To Make the Base

  1. Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping.
  1. Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.

To Make the Filling

  1. Gradually mix red food colouring into the caramel then pour it over the Oreo base. Freeze again until needed.
  2. Put the chopped chocolate in a bowl with the butter. Gently heat the cream just up to boiling point in a saucepan over a low heat, then pour over the chocolate. Leave for 5 mins.
  3. Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag. After the 5 mins, stir the dark chocolate until thick and shiny then pour over the caramel and smooth out.
  4. Snip the end of the white chocolate piping bag and pipe a swirl from the centre outwards. Then skewer lines from the middle outwards to create a 'spider web' effect. Chill for 1 hour until set. Store in the fridge and consume within 3-4 days.

Notes

*I used Carnation tinned caramel

See the main post for a more detailed, step by step picture recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 192mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 4g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

~mb

Saturday 30th of October 2021

Did you mention what brand of dark chocolate you use?

I am going to attempt to make this adorable recipe tonight ~ fingers crossed! :-)

Emma

Saturday 30th of October 2021

Hey! I’ve made it various times with different chocolates, all working well. It still tastes great using cheap supermarket own brand dark chocolate, but obviously gets a more rich and complex flavour with the increasingly expensive/quality brands. It just depends who you’re making it for really. Hope this helps! Emma x

Michelle s

Thursday 25th of October 2018

Im in the US trying to make this recipe. I am unable to find double cream and the liquid caramel. any suggestions?? I havent made it yet.

Miss KitchenMason

Thursday 25th of October 2018

Hi Michelle. I believe the closest substitute you have in the US for double cream is whipping cream. As for the caramel, you could try making your own maybe? There's a good recipe here: https://goo.gl/LyZFEs Just skip adding the salt, unless you'd like to add it in of course! Emma x

Rita

Monday 30th of October 2017

Could you please convert this to cups and ounces.

Miss KitchenMason

Monday 30th of October 2017

Hi Rita. I don't personally use cups or ounces as I find metric to be much more accurate. As a result, I don't understand how to properly convert from grams to cups etc. There are lots of great conversion websites out there that might be able to help though?

Gildedgingerbread

Sunday 29th of October 2017

Thank you for your recipe. I adopted it on my blog, https://www.gildedgingerbread.com/halloween-no-bake-bloody-chocolate-tart/. I have linked it on my blog. It is super delicious!

Miss KitchenMason

Monday 30th of October 2017

Glad you like my recipe and thank you for the share :)

Megan Rauch

Sunday 30th of October 2016

I shopped at Trader Joe's so I used their sea salt caramels

Miss KitchenMason

Sunday 30th of October 2016

Aaah right. I'm in the uk and we don't have that shop but is it safe to assume you used hard candy caramels as opposed to a can of caramel?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe