Chocolate Covered Witch Fingers

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Oh my goodness…the spooky season is upon us! Holidays are my jam, so Halloween is literally like the pre-game to my busiest time of year! Many of you probably know by now that I LOVE traditions! I was so fortunate to have been raised with so many of them that I have the ability to pass along to Sky. I hope when she gets older that she looks back on these traditions the way I look back on mine…with love, joy, and the most comforting nostalgia! Halloween around these parts begins the moment the temperature drops below 60 degrees! I’m only partly joking about that, because the moment sweater-weather presents itself, I’m ready to throw up the spooky decorations and head to the pumpkin patch! This year is already extra fun with Sky, because she understands the holiday a bit more than she did in the past years, and she also “helped” me decorate, which pretty much consisted of her treating Scary Larry (my zombie decoration that looks like he is breaking through the floor), as if he was her own personal baby doll (see photos below). We also have been making a bunch of Halloween-themed treats, like the Chocolate Covered Witch Fingers I am about to share with you. We’ve been having so much fun spending time and being creative together and Sky is getting a real kick out of the results!

I absolutely love this treat, because it takes one of my favorite party favors, Chocolate Covered Pretzels, and transforms them into a pretty cool novelty snack! Plus, they are not only super easy to whip up, they are also so much fun to make with the kids!

So let’s talk about the ingredients. You are going to need whole almonds (you can blanch these, but I like to keep the skin on because I think the ridges in the skin add to the spookiness of the “fingernail”), black food coloring (I used Wilton Icing Color), pretzel rods, and green chocolate candy melts (I used the light green Sweet Tooth Fairy Light Green Meltables).

To make these Chocolate Covered Witch Fingers, begin with preparing a cookie sheet by lining it with a sheet of wax or parchment paper; set aside.

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Fingernails: Wearing food-safe rubber gloves and using a food-safe paintbrush, paint one side of every one of your almonds with black food coloring and lay them out on your prepared baking sheet to dry; set aside.

Finger: Cut all 12 of your pretzel rods in half with a knife; set aside.

Next, empty your green candy melts into a short, microwave-safe glass/cup/mug, and microwave on high in thirty second bursts for up to two minutes, stirring after every 30 seconds, until the chocolate has melted completely. Do not overheat, as the chocolate will seize.

Remove the glass from the microwave and gently turn it on its side, allowing your chocolate to run toward the rim of the glass. Insert the broken end of your pretzel rod half into the glass and twist it around in the chocolate to coat the length of it. Scrape the bottom surface of your pretzel rod along the rim of the glass while pulling it out of the chocolate and rest it on your prepared cookie sheet. Repeat this process with your remaining 23 pretzel rod halves; set aside to cool.

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Once the chocolate on your pretzel rods has firmed up a bit, carefully place a painted almond on the tip of each pretzel rod half, using a toothpick to help position it perfectly (make sure to wear food-safe rubber gloves to handle the almonds, as they will still be a bit tacky). Repeat until all of your pretzel rod halves have been fitted with a “fingernail” almond and refrigerate for 10 minutes or until the chocolate is almost completely hardened.

Once the chocolate has hardened on all of your pretzel rods, remove your cookie sheet from the refrigerator. With a toothpick, gently carve out two sets of three lines on your pretzels (one set near the “fingernail” almond and one approximately in the middle of the pretzel rod half). When all of your pretzel rod halves are completed, store them in an airtight container at room temperature for up to a month.

To serve these Chocolate Covered Witch Fingers, I filled a small cauldron with black M&M’s and arranged them in it, which I thought was super cute, but feel free to serve these any way you’d like!

For more Halloween treats, please make sure you check out my Candy Corn Rice Krispie® Treats and Mummy Hot Dogs.

Chocolate Covered Witch Fingers

Recipe by Sarah K. Young
Servings

24

servings
Prep time

15

minutes
Cooking time

2

minutes
Calories

143

kcal

These Chocolate Covered Witch Fingers take a long-loved snack (the Chocolate Covered Pretzel Rod) and transforms them into the absolute perfect, novelty, Halloween treat!

Ingredients

  • FINGERNAILS

  • 24 whole almonds *

  • Black Food Coloring (Wilton Icing Color)

  • FINGERS

  • 12 large pretzel rods

  • 1 (12 ounce) bag light green chocolate candy melts (Sweet Tooth Fairy Light Green Meltables)

METHOD

  • Prepare a cookie sheet by lining it with a sheet of wax or parchment paper; set aside.
  • Fingernails: Wearing food-safe rubber gloves and using a food-safe paintbrush, paint one side of every almond with black food coloring and lay them out on prepared baking sheet to dry; set aside.
  • Finger: Cut all 12 pretzel rods in half with a knife; set aside.
  • Empty green candy melts into a short, microwave-safe glass/cup/mug, and microwave on high in thirty second bursts for up to two minutes, stirring after every 30 seconds, until the chocolate has melted completely. Do not overheat, as the chocolate will seize.
  • Remove the glass from the microwave and gently turn it on its side, allowing the chocolate to run toward the rim of the glass. Insert the broken end of the pretzel rod half into the glass and twist it around in the chocolate to coat the length of it. Scrape the bottom surface of the pretzel rod along the rim of the glass while pulling it out of the chocolate and rest it on the prepared cookie sheet. Repeat this process with the remaining 23 pretzel rod halves; set aside to cool.
  • Once chocolate has firmed up a bit on pretzel rods, carefully place a painted almond on the tip of each pretzel rod half, using a toothpick to help position it perfectly (make sure to wear food-safe rubber gloves to handle the almonds, as they will still be a bit tacky). Repeat until every pretzel rod half has been fitted with a “fingernail” almond and refrigerate for 10 minutes or until chocolate is almost completely hardened.
  • Once chocolate has hardened on all pretzel rods, remove cookie sheet from refrigerator. With a toothpick, gently carve out two sets of three lines on the pretzels (one set near the “fingernail” almond and one approximately in the middle of the pretzel rod half). When all pretzel rod halves are completed, store them in an airtight container at room temperature for up to a month.

Recipe Video

Notes

  • Chocolate covered almonds can be substituted for painted almonds. For a nut-free version, cut black licorice to shape in place of almonds.

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