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Creepy Crawly Spider Cookies

6 oz. chocolate almond bark, divided

6 oz. white almond bark, divided

1/2 C crispy-rice cereal

1/4 C shredded coconut

1 1/2 C chow mein noodles

Ready-made cake decorator frosting in a tube (if desired)

Melt 3 oz. of chocolate almond bark and 3 oz. of white almond bark in a heavy saucepan over low heat.  Mix in the cereal and coconut.  Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies.  Melt the second 6 oz. of almond bark.  Gently stir in chow mein noodles.  When almond bark is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 per spider).  Add dots fo frosting for eyes, if desired.  Leftover noodles can be made into spider cookies.

Phe per recipe 464 mg phe. 

Recipe printed in 2002 MN PKU Foundation calendar.  Adapted from recipe printed in the Minneapolis Star Tribune.