This Halloween Chocolate Covered Strawberries recipe makes Frankenstein, Mummies, and Black Widow Spiders come alive in finger food form.
Easy to dip in gourmet Belgian chocolate and fun to decorate with the whole family, these spooky strawberries are all dressed up in creative costumes and are the cutest dessert you’ll ever hold.
Spooky Chocolate Covered Strawberries
Halloween Themed Chocolate Covered Strawberries are an easy way to put a healthy spin on the holiday spirit.
If decorating fresh fruit sounds kind of scary, simply follow my simple tips and tricks that make it so much fun to turn beautiful red berries into festively frightful sweet treats.
Kids and adults alike will love decorating their dipped strawberries using pretzels, sprinkles, and candy, or get creative with custom colors and make your own character creations.
Halloween strawberries are a healthier option than candy bars, cakes, and cookies; they’re the perfect party food that adds a festive flair to your dessert platter or treat table.
Why We Love This Covered Chocolate Strawberries Recipe
- Easy to make and fun to decorate.
- Uses a handful of simple ingredients.
- Portable and perfectly portioned bites of costumed berries.
- Fresh, juicy Halloween-dipped strawberries are a delicious sweet treat with a host of healthy vitamins.
- Fun craft for a kid’s party or classroom activity.
- Perfect for Halloween dessert platters, gift-giving, handing out as holiday party favors, or any time you crave a scary snack.
More Healthier Halloween Recipes
Ingredients
- Strawberries
- Belgian white chocolate
- Belgian dark chocolate
- Oil-based candy color
- Pretzel sticks
- Mini pretzels
- Assorted sprinkles
- Candy eyes
Substitutions and Additions
- Candy Coating: Feel free to use green, white, and purple candy melts instead of Belgian chocolate. You can also try dipping your berries in melted chocolate chips, but you’ll need to add a bit of vegetable oil to help thin out the melted chocolate.
- Prepare Strawberry Pumpkins: My Pumpkin Patch Brownies recipe is decorated as a pumpkin patch. It’s easy to dip your strawberries in orange candy and pipe on lines to look like pumpkins.
- Spooky Ghost Strawberries: Check out my 3 ingredient Spooky Ghost Strawberries recipe and add these sweet treats to your Halloween spread.
- Make With Marshmallows: My Halloween Marshmallows recipe adds an adorably spooky twist to any Halloween dessert tray and is a fun way to make mummies, monsters, and creepy creatures with marshmallows on a stick.
Recommended Tools
- Microwave-safe bowls
- Baking sheet
- Waxed paper or parchment paper
- Toothpicks
- Piping bag
See Full Recipe Card Below
Jump to RecipeHow to Make Halloween Chocolate Covered Strawberries
- Prepare The Produce: Start by washing and drying the strawberries and letting them drain on paper towels.
- Create Your Creatures:
- Frankenstein: Add green candy color to the melted white chocolate and dip in a strawberry to coat. While the chocolate is wet, add black sprinkles for the hair and mouth and attach candy eyes. Insert half of a pretzel stick as a bolt on both sides of his neck. Add a small white circular sprinkle with a drop of melted chocolate to the edge of the bolt.
- Black Widow Spider: Dip 6 mini pretzels in melted dark chocolate and place on the baking sheet. Dip the strawberry in the dark melted chocolate, place it on baking sheet, and add 5 red pearl sprinkles for the eyes, a red sprinkle for the mouth, and white sprinkles for teeth. Chill in the fridge for 10 minutes or the freezer for 5 minutes. Then, 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. Attach the “legs” with melted chocolate.
- Mummy: Dip a strawberry in melted white chocolate and place on the baking sheet. Chill in the fridge for 10 minutes or the freezer for 5 minutes. Use a toothpick to spread a small rectangle of dark chocolate on the upper third of the strawberry. Add two small green circular sprinkles eyes and then pipe white chocolate “bandages” randomly over the strawberry.
- Accent Strawberries: Add purple candy color to the melted white chocolate and dip in a strawberry to coat. Place the strawberry on the baking sheet and sprinkle with an assortment of Halloween-colored sprinkles.
- Serve: Allow the Halloween dipped strawberries to fully set. Serve and enjoy!
Tip From Our Recipe Developer
- 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.
- Melt the chocolate in the microwave in 20-second increments until just melted and smooth. Stir to prevent scorching.
- Use only oil-based candy coloring for coloring chocolate.
- This is a fun recipe to make with kids. You do the dipping and have them decorate with sprinkles.
Storage
- To Store: The chocolate-covered strawberries will last 1-2 days in the fridge.
Other Easy Halloween Treats
Halloween Chocolate Covered Strawberries
Serves — 10
Halloween Chocolate Covered Strawberries are dipped in gourmet chocolate and decorated like creepy Halloween characters. A perfect way to add a spooky twist to a holiday dessert tray or handing out haunted party favors or gifts.
Prep Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour
Ingredients
- 10 medium to large strawberries
- 1½ cups Belgian white chocolate divided (measure before melting). For Frankenstein, Mummy, and accent strawberries
- ¾ cup Belgian dark chocolate (measure before melting)
- oil-based candy color for coloring chocolate in green and purple
- 2 pretzel sticks cut in half (enough for 2 Frankenstein strawberries)
- 6 mini pretzels cut in half (enough for 2 Black Widow Spiders)
- assorted sprinkles
- candy eyes (for Frankenstein strawberries)
- toothpicks for dipping strawberries
Instructions
- Start by washing and thoroughly drying the strawberries and letting them drain on paper towels.
Frankenstein:
- 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.
Black Widow Spider:
- 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 to fully set.
Mummy:
- 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 to fully set.
Accent Strawberries:
- 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 to fully set.
Jenn’s Notes
Storage:
The chocolate covered strawberries will last 1-2 days in the fridge.
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.
Nutrition Info
Calories: 192kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 171mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg
