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Halloween Chocolate Covered Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate Halloween with these festive Chocolate Covered Strawberries decorated as Frankenstein, Black Widow Spider, Mummy, and fun purple accent designs. This easy no-bake recipe features strawberries dipped in colored Belgian white and dark chocolates, accented with candy eyes, pretzels, sprinkles, and vibrant candy colors for a fun and spooky treat perfect for parties or family fun.

Ingredients

Scale

Strawberries

  • 10 medium to large strawberries

Chocolate

  • 1½ cups Belgian white chocolate (divided, measured before melting)
  • ¾ cup Belgian dark chocolate (measured before melting)

Decorations

  • Oil-based candy color for coloring chocolate in green and purple
  • 2 pretzel sticks cut in half (for 2 Frankenstein strawberries)
  • 6 mini pretzels cut in half (for 2 Black Widow Spiders)
  • Assorted Halloween-colored sprinkles
  • Candy eyes (for Frankenstein strawberries)
  • Red pearl sprinkles (for Black Widow Spider eyes)
  • Red Jimmie sprinkles (for Black Widow Spider mouth)
  • White Jimmie sprinkles (for Black Widow Spider teeth and Frankenstein bolt accents)
  • Toothpicks for dipping strawberries

Instructions

  1. Prepare Strawberries: Wash and thoroughly dry the strawberries, then place them on paper towels to drain completely before dipping.
  2. Make Frankenstein Strawberries: Melt ½ cup white chocolate in 20-second increments, stirring until smooth. Add green oil-based candy color and mix well. Line a baking sheet with waxed paper. Insert 2 toothpicks into the top of each strawberry, dip into green chocolate, allowing excess to drip off, then place on the baking sheet. While chocolate is wet, add black sprinkles for hair, candy eyes, and more black sprinkles for his mouth. When nearly set, cut pretzel sticks in half and insert as bolts on each side of the neck. Optionally, add small white circular sprinkles on the bolts with a drop of melted chocolate. Let fully set.
  3. Make Black Widow Spider Strawberries: Melt ¾ cup dark chocolate in 20-second increments until smooth, reserving a small amount for the Mummy strawberries. Dip 6 mini pretzels individually into dark chocolate, let excess drip, then place on the baking sheet. Insert 2 toothpicks at the top of each strawberry, dip in dark chocolate, remove excess, and place on baking sheet. Add 5 red pearl sprinkles as eyes, 1 red Jimmie sprinkle for the mouth, and white Jimmie sprinkles for teeth. Refrigerate for 10 minutes or freeze for 5 minutes to set. Remove chilled strawberries and pretzels; cut pretzels in half lengthwise and remove center pieces to create 6 legs. Attach legs using small amounts of dark chocolate as glue. Hold to secure and let set completely.
  4. Make Mummy Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Take a tablespoon to fill a piping bag. Insert 2 toothpicks into each strawberry and dip in white chocolate, letting excess drip. Place on baking sheet and refrigerate 10 minutes or freeze 5 minutes to set. Remove from fridge and spread reserved dark chocolate in a rectangle near the top of each strawberry. Add two small green circular sprinkles as eyes. Pipe white chocolate bandages randomly over the strawberry. Let fully set.
  5. Make Accent Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Add purple oil-based candy color and stir well. Insert toothpicks into strawberries, dip them into purple chocolate, allow excess to drip, then place on lined baking sheet. Sprinkle with assorted Halloween-colored sprinkles. Let fully set.
  6. Final Setting and Storage: Allow all decorated strawberries to fully set at room temperature or in the fridge. Store finished chocolate covered strawberries in the fridge for 1-2 days for best freshness.

Notes

  • Stir chocolate frequently during melting to prevent scorching and ensure smooth texture.
  • Oil-based candy coloring must be used to avoid seizing the chocolate.
  • Candy melts can be substituted for Belgian chocolate if preferred.
  • Adjust the amount of chocolate as needed depending on the number of strawberries you wish to decorate.
  • Chocolate covered strawberries are best consumed the same day they are made to avoid sweating.
  • If making ahead, place strawberries in a container lined with paper towels and keep them uncovered in the fridge to prevent moisture buildup.
  • This is a fun and simple recipe to make with kids who can assist with sprinkling and decorating.

Nutrition

  • Serving Size: 1 strawberry
  • Calories: 120 kcal
  • Sugar: 15 g
  • Sodium: 50 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 5 mg

Find it online: https://citrusoven.com/halloween-chocolate-covered-strawberries-recipe/