Who said Halloween season can’t be a little healthy? These Halloween chocolate dipped strawberries make the perfect party treat that the whole family can enjoy making and munching.
While I love the baked sweet treats at this time of year, sometimes I crave something a little healthier, which is why I made these spooky strawberries. Yes, they’re dripping in delicious Belgian chocolate and smothered in sprinkles but I promise there’s fruit in these fun treats too. That makes them healthy, right? I like to think of them as strawberries in disguise – perfect for a delicious Halloween.
Talking of the time of year, it’s no secret Halloween can be chaotic which is why I love quick, fuss-free desserts that never fail to impress like my Halloween dipped Oreos, No Bake Halloween Treats, or my Easy Halloween Marshmallows. Following the fuss-free theme, these Halloween chocolate covered strawberries need just 30 minutes prep and then 30 minutes chill time- a great last minute recipe. Simply dip, decorate, done.
With characters including Frankenstein, Black Widow Spider and a Mummy they look and taste unforgettable. Best of all, once the dipping is done your little ones can help with the decorating making it a fun Halloween craft and recipe all in one and will be a hit at your Halloween parties!
WHY WE LOVE THIS HALLOWEEN CHOCOLATE COVERED STRAWBERRIES RECIPE
- No bake – Although I love baking, it’s refreshing when a recipe gives my oven a well-deserved rest. It also means less room for error, so even the youngest of foodies can help create this recipe as it’s super simple.
- Minimal ingredients – at the core this recipe requires two simple ingredients – chocolate and strawberries. The rest is up to you. While I’ve included candy eyes, pretzel pieces, and sprinkles you can make it as straightforward or as spooky as you please.
- Quick – when you have parties to prep for, kids to dress up and a home to decorate the last thing you want is a dessert recipe that takes half a day. In under an hour, this recipe will take your strawberries from fruity to frightening in the most delicious way-perfect for spooky season!
EASY HALLOWEEN STRAWBERRIES INGREDIENTS/SHOPPING LIST
- Medium to large fresh strawberries
- Belgian white chocolate- you can also use white chocolate melts
- Belgian dark chocolate- semisweet chocolate chips, milk chocolate, or chocolate almond bark will work too.
- oil-based candy color
- pretzel sticks
- mini pretzels
- assorted sprinkles
- candy eyes
- toothpicks for dipping strawberries
CHOCOLATE STRAWBERRIES SUBSTITUTIONS AND ADDITIONS
- Chocolate - You can substitute Belgian chocolate for candy melts in green, white, and purple. If using candy melts, add about a teaspoon of coconut oil or vegetable oil to the chocolates before melting to make it thinner.
- Decorating – There are so many ways you can customize these Halloween chocolate covered strawberries. I’ve used sprinkles, pretzels and candy eyes but you could experiment with chopped nuts, edible glitter, crushed cereal or biscuit pieces. Whatever you have in the pantry mixed with a little imagination can easily turn your strawberries spooky. Just make sure that they are the appropriate size as too big or heavy will fall off. These were just a few of the ones we came up with. Get creative and turn this spooky chocolate into other characters such as ghost strawberries. Just be sure to have as much fun as possible!
- Drunken Chocolate Strawberries – Hosting an adult-only Halloween party? Give them a naughty twist by infusing them in alcohol. Soak the strawberries for at least one hour in your alcohol of choice, anything from champagne to vodka works well. Pat the strawberries dry then dip in the chocolate as per directions.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Microwave safe bowls
- Microwave
- Baking sheet
- Wax paper
- Spatula
- Tablespoon
- Toothpicks
HOW TO MAKE THIS HALLOWEEN CHOCOLATE COVERED STRAWBERRIES RECIPE
These Halloween chocolate covered strawberries are the perfect combo of simple, spooky and sweet. I’ll talk you through step by step how to create each character, but firstly start off by washing and thoroughly drying the strawberries.
Frankenstein Strawberries:
1. Melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until smooth. Stir to prevent scorching and to remove any last remaining lumps. PRO TIP: If preferred, you can melt the chocolate in a double boiler or instant pot.
2. Add a few drops of green candy color and mix to combine.
3. Line a baking sheet with waxed paper.
4. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry into the green melted chocolate. Allow any excess chocolate to drip back into the bowl before placing the strawberry on your lined baking sheet.
5. Before the chocolate sets, add Black sprinkles for the hair, candy eyes, and more black sprinkles to create his mouth. PRO TIP: Timing is key here. You don’t want to wait too long that the chocolate has set and nothing will stick, but equally, you don’t want it too melty so the sprinkles slide off. Sticky to the touch is best.
6. When the chocolate is almost set, cut a pretzel stick in half. Insert each half as a bolt on both sides of his neck. For added effect, you can add a small white circular sprinkle with a drop of melted chocolate to the edge of the bolt. Allow to fully set.
Black Widow Spider Chocolate Dipped Strawberries:
1. Melt 3⁄4 cup of dark Belgian chocolate in a microwave-safe small bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching and melt any last lumps. (Reserve a small amount of the dark chocolate for the Mummy Strawberry, step 4 below.)
2. Dip the 6 mini pretzels individually into the dark chocolate. Allow the excess to drip back into the bowl and then place on the baking sheet.
3. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the dark melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the strawberry on the lined baking sheet alongside the pretzels.
4. Add 5 red pearl sprinkles for the spider’s eyes, a red Jimmie sprinkle for the mouth and white Jimmie sprinkles for teeth. PRO TIP: You can use any kind of candy or sprinkle for the eyes and mouth, making sure they are small and light so as to avoid falling off.
5. Place the baking sheet in the fridge for 10 minutes or the freezer for 5 minutes to allow the chocolate to set quickly.
6. Remove the chilled strawberry and pretzels from the refrigerator. Cut the pretzel in half lengthwise to create 2 legs, remove the small piece of pretzel in the center of each “leg” and discard. Repeat with remaining pretzels to create 6 legs.
7. Using a toothpick spread a small amount of dark melted chocolate on a pretzel “leg”. Attach it to the strawberry using the melted chocolate like glue to stick the leg on. Hold it to secure and once set continue with the remaining “legs”.
8. Allow to fully set.
White Chocolate Mummy Strawberries:
1. For the Mummy Halloween strawberry, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments, stirring between each one, until the chocolate is just melted and smooth.
2. Take a tablespoon of the melted white chocolate and insert it into a piping bag.
3. Insert two toothpicks into the top of a strawberry. Dip the strawberry in the white melted chocolate, and allow any excess chocolate to drip back into the bowl.
4. Place the strawberry on a lined baking sheet. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
5. Remove the chilled strawberry from the refrigerator. Using a toothpick spread the dark chocolate (reserved from the Black Widow strawberry above) in a small rectangle on the upper third of the strawberry.
6. Place two small green circular sprinkles over the dark chocolate to create eyes. Using the piping bag, pipe the white chocolate randomly over the strawberry to create “bandages”. . PRO TIP: Although we want the bandages to look squiggly and random, take care over the eyes so they are still visible.
7. Allow to fully set.
Accent Halloween Chocolate Dipped Strawberries:
1. To make the accent strawberries, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments, stirring to avoid scorching. Once just melted and smooth, add in a few drops of purple candy color. Stir to combine.
2. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the purple melted chocolate, and allow any excess chocolate to drip back into the bowl. Place the strawberry on a lined baking sheet.
3. Before the chocolate sets, sprinkle with an assortment of Halloween-colored sprinkles. PRO TIP: These are super easy for little kids to make if you prefer to focus on the trickier characters like the spider.
4. Allow to fully set.
STRAWBERRY DIPPING TIPS
- Dipping chocolate: I like to buy large 10 oz (300g) chocolate bars for chocolate dipping recipes. You can melt more or less chocolate depending on how many Halloween chocolate covered strawberries you want to make.
- The correct candy coloring: For best results, use only oil-based candy coloring for coloring chocolate. This is because water-based food coloring thickens chocolate but, oil based incorporates more easily.
- Dip tip: Dip your strawberries in the chocolate when it is warm, but not hot. This will prevent them from getting scorched. If your strawberries get scorched, they will go soft after being dipped resulting in an even scarier chocolatey mess.
- Avoiding excess: Once you’ve dipped the strawberry, swirl it in a circular motion to remove excess drip. This will prevent a large base from forming as the chocolate sets which may ruin the spooky aesthetic.
- Focus on one at a time: For best results do one character at a time. Do not melt your chocolate then dip all the strawberries then begin decorating as you need the chocolate to be a little melted in order for the decorations to stick.
CHOCOLATE COVERED STRAWBERRIES STORAGE TIPS
These Halloween chocolate covered strawberries are best eaten the day they are made. This is because they will sweat in the refrigerator, which may make them look even more scary than planned. If it is essential you make them ahead, place them in a container lined with paper towels and leave them uncovered for up to two days.
FREQUENTLY ASKED QUESTIONS
IS THIS RECIPE KID FRIENDLY?
Absolutely, this is a fun recipe to make with kids to ignite the holiday spirit. To avoid some major mess (and little hands dealing with hot melty chocolate) I recommend you do the dipping and have them decorate.
I sometimes think when kids get involved with this sort of recipe the outcome is way more creative as they don’t overthink – the chaos of sprinkles and imagination will make these Halloween strawberries even more memorable.
WHAT STRAWBERRIES ARE BEST FOR DIPPING IN CHOCOLATE?
There are a few tips I’d recommend for sourcing the best dipping strawberries:
- Aim for firm, blemish-free, deep red strawberries that are all similar in size.
- Ideally you want them red right up to the leaves.
- If they have been recently washed or refrigerated, make sure they are fully dry and at room temperature. This will avoid any excess moisture which can prevent the chocolate from sticking and also cause moisture droplets in the chocolate.
HOW TO AVOID BURNING CHOCOLATE IN THE MICROWAVE
When you melt chocolate in the microwave the chocolate will continue to cook after you take it out. This is why I recommend 20-second increments with stirring each time to avoid scorching it. When you remove and stir this will help the chocolate to melt without burning.
Alternatively, you could melt the chocolate in a double boiler. This is where a glass bowl containing the chocolate is placed over a pan of simmering water. It takes longer but this makes it easier to keep an eye on to prevent burning.
Whether your making these festive treats with the kids, for a party, or as a cute addition to your halloween charcuterie board, we hope you have a Happy Halloween!
MORE HALLOWEEN DESSERT RECIPES YOU’RE SURE TO LOVE
- 10 medium to large strawberries
- 1 ½ cups Belgian white chocolate divided for Frankenstein, Mummy, and accent strawberries.
- 3 ⁄4 cup Belgian dark chocolate
- Oil-based candy color for coloring chocolate in green and purple.
- 2 pretzel sticks cut in half
- 6 mini pretzels cut in half
- Assorted sprinkles
- Candy eyes
- Toothpicks for dipping strawberries
-
Start by washing and thoroughly drying the strawberries and letting them drain on paper towels.
-
To make Frankenstein, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. Add a few drops of green candy color and mix to combine.
-
Line a baking sheet with waxed paper.
-
Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the green melted
-
chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet.
-
While the chocolate is still wet add Black sprinkles for the hair, candy eyes, and more black sprinkles to create his mouth.
-
When the chocolate is almost set, cut a pretzel stick in half and insert each half as a bolt on both sides of his neck. You can add a small white circular sprinkle with a drop of melted chocolate to the edge of the bolt if you would like. Allow to fully set.
-
To make the Black Widow Spider, melt 3⁄4 cup of dark Belgian chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. (Reserve a small amount of the dark chocolate for the Mummy Strawberry, step 4 below.).
-
Dip 6 mini pretzels (1 at a time) in the dark chocolate allow the excess chocolate to drip back into the bowl and then place on the baking sheet.
-
Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the dark melted chocolate, and allow any excess chocolate to drip back into the bowl. Place the strawberry on the lined baking sheet. Add 5 red pearl sprinkles for the eyes, then add a red Jimmie sprinkle for the mouth and white Jimmie sprinkles for teeth. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
-
Remove the chilled strawberry and pretzels from the refrigerator. Cut the pretzel in half lengthwise to make 2 legs, remove the small piece of pretzel in the center of each “leg” and discard. Repeat with remaining pretzels to create 6 legs.
-
Using a toothpick spread a small amount of dark melted chocolate on a pretzel “leg” and attach it to the strawberry. Hold it to secure and continue with the remaining “legs”. Allow chocolate to fully set.
-
To make the Mummy, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching.
-
Take a tablespoon of the melted white chocolate and insert it into a piping bag.
-
Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the white melted chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
-
Remove the chilled strawberry from the refrigerator. Using a toothpick spread the dark chocolate (reserved from the Black Widow strawberry above) in a small rectangle on the upper third of the strawberry.
-
Place two small green circular sprinkles over the dark chocolate as eyes. Using the piping bag, pipe “bandages” randomly over the strawberry. Allow chocolate to fully set.
-
To make the accent strawberries, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. Add in a few drops of purple candy color and stir to combine.
-
Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the purple melted chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet. Sprinkle with an assortment of Halloween-colored sprinkles. Allow chocolate to fully set.
Recipe Success Tips
● Be sure to stir chocolate when melting to avoid scorching.
● You can substitute candy melts for chocolate if you prefer.
● You can melt more or less chocolate depending on how many strawberries you want to
make. I like to buy large 10 oz (300g) chocolate bars for chocolate dipping recipes.
● Use only oil-based candy coloring for coloring chocolate.
● These are best eaten the day they are made. They sweat when refrigerated. If you need to
make them ahead place them in a container lined with paper towels, uncovered.
● This is a fun recipe to make with kids. You do the dipping and have them decorate with
sprinkles.
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