Halloween is not complete without the lore of witch spells and curses. These green, bloody witch fingers might inspire your friends to fire up the cauldron. They are the perfect snack for some “double, double, toil and trouble”. In this recipe pretzel batons are dipped into green melting chocolate and topped with a bit of raspberry jam and almonds. No witch finger would be without warts, so we’ve added one for good measure.
Line a baking sheet with parchment.
Place melting chocolate in a microwave safe measuring cup. Microwave on high in blasts of 20 seconds until melted, stirring in between, about 3 blasts.
Stir in food dye until colour is uniform.
Dip a pretzel baton into chocolate, leaving about an inch at the bottom. Hold the pretzel over the measuring cup to allow excess chocolate to drip off.
Place dipped pretzel on prepared baking sheet. Repeat with remaining pretzel batons.
To create the witch’s “warts” place one chocolate bar bit on the dipped pretzel about an inch away from the tip.
Cool pretzels in refrigerator until chocolate is set, about 20 minutes.
Once chocolate is set, create the witches “bloody nails” by placing a dab of raspberry jam on the tip of dipped pretzel. Place one almond slice over jam and gently push down to spread jam to outer ridges of the almond slice. Continue with remaining pretzels.
Using the sharp end of a wooden skewer, etch three horizontal lines in the chocolate of the dipped pretzel to create finger details.
Store in a cool place until ready to serve.