4 cups semisweet chocolate baking chips
1. Melt chocolate chips in top of double boiler. Let stand over the water until water is cool and chocolate is no longer runny, about 10 minutes.
2. Place wax paper on cookie sheet. Pour chocolate into a pastry bag fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders.
3. Chill the spiders for about 10 minutes. When hard, peel off wax paper. Store, laid flat, in refrigerator.