Method:

1. Place sweetened condensed coconut milk, sugar and salt in a small saucepan set over medium heat. Bring to the boil, stirring often, and cook until the mixture turns golden in colour – be careful as it will be extremely hot!
2. Line a loaf tin with baking paper and carefully pour in the caramel into the base. Allow to cool for 10 minutes before transferring to the fridge for 20 minutes and freezer for about 1.5 hours.
3. Once the caramel is set, melt chocolate. Microwave chocolate in safe mixing bowl.  Check and stir at 30-second intervals until melted. Alternatively, bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
4. Remove caramel from the freezer and using a knife dipped in hot water, cut into 16 pieces.
5. Add noodles to the melted chocolate and mix well until all are coated. Spoon about a teaspoon of the mixture into the base of individual small cupcake papers, top each with a caramel piece and cover with the remaining chocolate noodle mixture. Sprinkle with sprinkles, if using. Allow to set for 10 minutes before serving (in the refrigerator if it’s hot).
6. Store caramel spiders in the fridge for up to 2 weeks or freeze for up to a month.