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Special equipment: 3 disposable pastry bags
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For the crunch: Place the milk chocolate in a medium heatproof bowl.
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Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
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(Alternatively, use a double boiler.)
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Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth.
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Remove from the heat and stir in the cookie crumbs, peanut butter and butter.
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Reserve 1/2 cup of the mixture and set aside.
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Form twenty 1/2-inch balls with the remaining crunch.
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Press your thumg into the center of each ball to make a hollow center.
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With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms.
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Set aside at room temperature until you are ready to assemble the spiders.
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For the chocolate ganache: Place the dark chocolate in a small heatproof bowl.
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In a small saucepan, bring the cream to a boil and pour over the dark chocolate.
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Let stand without stirring for a couple of minutes in order to let some of the chocolate melt.
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Stir in the butter, corn syrup and rum.
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Mix until smooth.
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Let sit at room temperature until you are ready to assemble the spiders.
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For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside.
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Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar.
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Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar.
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Boil for approximately 3 to 4 minutes.
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Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool.
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To assemble: Place the milk chocolate in a large heatproof bowl.
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Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat.
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Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth.
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Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off.
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Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies.
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Refrigerate for about 20 minutes.
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Lay a sheet of parchment paper over a flat surface.
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Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up.
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Attach the spider body to the arranged legs.
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Dust with cocoa powder, if desired.
