Raspberry Farm Jelly with Peanut Butter and Applesauce Shortbread Spiders

Recipe courtesy of Robert Lombardi
Show: Halloween Wars Episode: The Haunted Farm
TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 20 min
YIELD: twelve 2-inch spiders
LEVEL: Intermediate


  • 18 ounces sugar
  • 3/4 ounce powdered agar
  • 15 ounces cold water
  • 2 cups glucose syrup
  • 15 ounces raspberry juice
    • 2 ounces dry roasted peanuts
    • 1/2 ounce canola oil
    • 2 tablespoons agave nectar
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      Special equipment: a candy thermometer, electric mixer, spice grinder, 2-inch round silicone candy molds and 3 disposable pastry bags

      For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.

      Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator.

      For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside.

      For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

      Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.

      Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool.

      Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly.

      To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag.

      Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.

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