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Halloween Chocolate Covered Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Halloween Chocolate Covered Strawberries are festive and fun treats perfect for the spooky season. This recipe transforms fresh strawberries into adorable Frankenstein, Black Widow Spider, Mummy, and colorful accent designs using Belgian white and dark chocolate, candy colors, pretzels, sprinkles, and candy eyes. A playful and creative dessert ideal for Halloween parties or family gatherings.

Ingredients

Scale

Strawberries

  • 10 medium to large strawberries

Chocolate

  • 1½ cups Belgian white chocolate, divided (measure before melting)
  • ¾ cup Belgian dark chocolate (measure before melting)
  • Oil-based candy color for coloring chocolate in green and purple

Decorations

  • 2 pretzel sticks cut in half (enough for 2 Frankenstein strawberries)
  • 6 mini pretzels cut in half (enough for 2 Black Widow Spiders)
  • Assorted Halloween-colored sprinkles
  • Candy eyes (for Frankenstein strawberries)

Tools

  • Toothpicks for dipping strawberries

Instructions

  1. Prepare Strawberries: Wash and thoroughly dry the strawberries, then let them drain on paper towels to ensure they are completely dry before dipping.
  2. Make Frankenstein Strawberries: Melt ½ cup white chocolate in a microwave-safe bowl in 20-second increments, stirring to prevent scorching 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 the green chocolate, allow excess to drip off, and place on the baking sheet. While wet, add black sprinkles for hair, candy eyes, and more black sprinkles for the mouth. When almost set, insert half pretzel sticks as bolts on each side of the neck, optionally topping bolts with a small white sprinkle and melted chocolate. Allow to fully set.
  3. Make Black Widow Spider Strawberries: Melt ¾ cup dark Belgian chocolate in 20-second increments, stirring until smooth. Reserve a small amount for the mummy decoration later. Dip 6 mini pretzels one at a time into dark chocolate, allow excess to drip off, and place on the baking sheet. Insert 2 toothpicks into each strawberry’s top, dip into dark chocolate, allow excess to drip, and place on baking sheet. Add 5 red pearl sprinkles as eyes, a red Jimmie for the mouth, and white Jimmie sprinkles for teeth. Chill in the fridge for 10 minutes or freezer for 5. Remove chilled strawberries and pretzels, cut each pretzel in half lengthwise, discard the small middle piece to form 6 legs. Attach legs to strawberry using a toothpick and dark chocolate as glue. Hold to secure and allow to fully set.
  4. Make Mummy Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Transfer 1 tablespoon into a piping bag. Insert toothpicks into strawberries, dip in white chocolate, allow excess to drip, then place on baking sheet. Chill for 10 minutes in fridge or 5 minutes in freezer. Using a toothpick, spread reserved dark chocolate in a small rectangle on the upper third of the strawberry. Add two small green circular sprinkles as eyes. Pipe white chocolate bandages randomly over the strawberry. Let set completely.
  5. Make Accent Strawberries: Melt ½ cup white chocolate, add a few drops of purple oil-based candy color, and stir. Insert toothpicks into strawberries, dip in purple chocolate, allow excess to drip, place on baking sheet, and sprinkle with assorted Halloween-colored sprinkles. Allow to fully set.

Notes

  • Stir chocolate frequently when melting to avoid scorching.
  • You can substitute candy melts for Belgian chocolate if preferred.
  • Adjust the amount of chocolate based on the number of strawberries you plan to make; large 10 oz (300g) chocolate bars work well.
  • Use only oil-based candy coloring to avoid seizing the chocolate.
  • Store finished strawberries in the fridge uncovered, on a container lined with paper towels, best eaten within 1-2 days due to sweating.
  • This recipe is great for making with children: adults do the dipping and kids decorate with sprinkles.

Nutrition

  • Serving Size: 1 strawberry
  • Calories: 150 kcal
  • Sugar: 18 g
  • Sodium: 40 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

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