Using a knife or scissors, cut liquorice into 1‐inch (2.5 cm) pieces.
You will need 8 per spider for a total of 96 pieces. For a more realistic look, cut pieces diagonally to form a pointed end.
Preheat oven to 350°F (180°C).
On a parchment lined baking sheet, place 6 caramels evenly spaced apart with one walnut half on top of each caramel. Bake in oven for 3 minutes to slightly melt caramel. Working quickly, push 8 liquorice legs into sides of one caramel to form the legs of the spider. Repeat steps with remaining caramels and walnuts. Let cool.
Meanwhile, melt chocolate in the microwave on high for three 30 second increments, stirring in between or on a double boiler, then spoon or pipe about 1 tsp (5 mL) of
chocolate over the walnuts. Sprinkle chocolate with black sprinkles and let set.
These can be made ahead and stored in an airtight container for up to a week.