Black Widow Bars

Step 1: Heat oven to 350 degrees.

Step 2: Very lightly grease bottom of 9-inch round baking pan.

Step 3: Line bottom with parchment or wax paper.

Step 4: In a heatproof mixing bowl, whisk together melted butter and peanut butter until smooth.

Step 5: Add brown sugar, eggs and vanilla, whisking until smooth.

Step 6: Add flour and baking powder.

Step 7: Stir with spoon until moistened.

Step 8: Stir in 1 cup chopped chocolate chips and scrape bowl well.

Step 9: Spoon into prepared pan and bake for 25-30 minutes just until tester inserted in center comes out clean.

Step 10: Cool 15 minutes in pan.

Step 11: Run knife around pan edge to loosen.

Step 12: Turn onto cake plate and remove paper.

Step 13: Cool 30 minutes before frosting.

Step 14: For the frosting: In a 4-cup Pyrex measure or heatproof bowl, combine hot melted butter with semi-sweet chips.

Step 15: Stir continuously until chocolate melts and mixture is smooth. Add 1 cup powdered sugar and 1/4 cup of the chocolate syrup.

Step 16: Stir until combined. Mixture will thicken and become stiff.

Step 17: Add remaining 1 cup powdered sugar, 1/4 cup milk and 1/4 cup chocolate syrup.

Step 18: Stir until smooth.

Step 19: Allow frosting to stand 2 minutes.

Step 20: Add remaining 1/4 cup chocolate syrup, adjusting if too stiff.

Step 21: Frosting should appear smooth and satiny.

Step 22: Frost top and sides of cake.

Step 23: Set aside.

Step 24: For the web decoration: In a small bowl, combine 2/3 cup powdered sugar and 1 tablespoon milk.

Step 25: Stir until smooth, adding milk until a slightly runny glaze forms.

Step 26: Spoon into a small decorating bag fitted with a round writing tip.

Step 27: Work quickly; do not allow fudge frosting to dry.

Step 28: Starting in the center of cake, using white glaze, pipe circles on top about 1/2 inches apart.

Step 29: Using a toothpick, lightly drag lines through the frosting, from outer edges of cake to center, about 1 inch apart.

Step 30: Decorate with spiders and cut into small wedges.

Step 31: Store at room temperature.