Turn your thawed phyllo shells upside down on a baking sheet lined with parchment paper or a silicone mat.
Place your chocolate in a small microwave-proof bowl, or mug, and heat for 30 seconds. Take out and stir well. Place it back in the microwave for 15 more seconds. Stir WELL until fully melted. If you need to pop it back in for another 15 seconds you can.*Do not overheat or your chocolate will scorch.
We need to let our chocolate cool down so while you're waiting, break 45 pretzel sticks in half so you have 90 "legs". Also have your candy eyes ready.
After about 5 minutes, your chocolate should have thickened up a bit. Dip the end of 3 pretzel sticks into the chocolate and attach one side of your phyllo shell and repeat on other side. (You want 3 on each side of the "spider" for its legs). Repeat with the other 14 shells.If the pretzels slide down the shell, wait a little longer for your chocolate to thicken more!
Once all your legs are on, pop the chocolate back in the microwave for another 15 seconds to heat it back up so it is smooth again. Use a small spoon to drizzle the rest of the chocolate over top of your spiders.
Finish by sprinkling the body with course sea salt (optional) and topping each shell with two candy eyes.Do not move your spiders until the chocolate sets. This will take about 30-45 minutes.
These can be made 5-7 days in advance.*You can place your entire baking sheet (with finished spiders on it) in the fridge or freezer to help them harden within 15 minutes.*I recommend using dark chocolate for this recipe to help balance the sweetness.