Chocolate Covered Strawberry Ghosts are an easy treat for your Halloween party this year. They are super simple to make using vanilla almond bark and mini chocolate chips. Almost too cute to eat!
Yield: 30 STRAWBERRIES
Prep Time: 30 MINUTES
Total Time: 30 MINUTES
INGREDIENTS
- 2 pounds strawberries, washed
- 1 pound vanilla almond bark
- 1/2 cup miniature chocolate chips
INSTRUCTIONS
- Place almond bark in a microwave-safe bowl then microwave on high power for 1 minute. Stir well.
- Continue microwaving in 30-second intervals, stirring often, until almond bark is fully melted and smooth.
- Dip each strawberry into the melted almond bark. Place coated strawberry onto waxed paper, allowing the excess almond bark to pool at the base of the strawberry.
- Place mini chocolate chips for the eyes and for the mouth/nose.
- Allow almond bark to cool and harden. Serve immediately.
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Nutrition Information: YIELD: 30 SERVING SIZE: 1
Amount Per Serving: CALORIES: 67TOTAL FAT: 1gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 0mgSODIUM: 2mgCARBOHYDRATES: 6gFIBER: 1gSUGAR: 5gPROTEIN: 0g
Nutrition Information Provided For Educational and Informational Purposes Only.
Chocolate Covered Strawberry Ghosts are an easy treat that really tastes delicious.
You don’t really think of chocolate-covered strawberries being a Halloween treat but they are perfect when you dress them up as cute little ghosts.
KEY TO SUCCESS #1 – START WITH CLEAN STRAWBERRIES
These Chocolate Covered Strawberry Ghosts start off with a basket full of clean strawberries.
Wash the strawberries under running water at the sink then place them on a few paper towels to dry.
You want to make sure your strawberries are dry before you start dipping them into the almond bark.
When almond bark is combined with water or other liquids, the almond bark could seize up and this will cause you not to get a smooth coating on the strawberries.
If possible, allow the strawberries to sit on the paper towel and dry for an hour or more.
You can even wash the strawberries in advance and then place them back into the refrigerator until ready to dip them.
KEY TO SUCCESS #2 – DIP THE STRAWBERRIES
When you are ready to dip the strawberries, put the almond bark into a microwave-safe bowl and melt it in the microwave.
First, microwave the almond bark on high power for 1 minute, then stir well.
Continue microwaving the almond bark in 30-second intervals. Be sure to stir often.
The total microwave time will be 1 1/2 to 2 minutes. At this point, you should be able to stir until the almond bark is smooth.
Dip each strawberry into the melted almond bark.
You want to cover the bottom 3/4 of each strawberry. Leave the stem uncovered.
Place the chocolate covered strawberries on a sheet of waxed paper.
Allow the excess almond bark to pool at the base of the strawberry like the bottom of a ghost.
KEY TO SUCCESS #3 – STRATEGICALLY PLACE THE EYES AND MOUTH/NOSE
It’s important to place the eyes and mouth/nose onto the strawberry ghosts before the almond bark hardens.
If you wait until the almond bark is dry, it may crack.
And let’s talk about it – is it a mouth or a nose?
On some of the strawberries, it looks like a ghost mouth saying “O”.
Other times, it looks like a cute little button nose.
You can experiment and see if you like the ghosts better with the point of the chocolate chips pointing up or pointing down.
We decided that we liked the point of the chocolate chips facing in with the smooth bottom of the chocolate chip facing out.
It’s all about personal preference though.
Either way you point the chocolate chips, these strawberry ghosts are super cute and “scary” delicious.
My final tip is to make dip these Strawberry Ghosts close to the time you want to serve them.
The juice tends to start leaking out of the chocolate shell if you let them sit for a long time.
They will still be delicious, but perhaps a little messy.
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