Halloween Food – Chocolate Pretzel Creep Fingers

I’m throwing a Halloween Party Saturday night, so the next few days will be filled with me trying to get everything together. However, I didn’t want to neglect you, dear Dabblers, so I figured I’d let you in on some of the stuff I’m making!

I just finished up a batch of Sweet Sushi, and later I’ll be pulling these Creep Fingers together, along with my Peanut Butter Eyeball truffles. It’s easy, but I included instructions below:
Creep fingers.

Creep Finger Sticks:

I came up with these (though I’m sure someone somewhere has made them before me!) when I decided I didn’t feel like baking Witches Finger cookies, but I already had blanched almonds on hand.

Large Pretzel sticks (I’m using Snyder’s Rods this year, but the ones pictured were smaller)
Chocolate Bark (white or chocolate) or chocolate chips of any sort.
Blanched whole almonds (one for each stick) (If you can’t find them blanched, just buy raw almonds, and boil for several minutes until the skins just pop off when you squeeze them. Pop off all the skins.)

Set up a drying rack before you start. Something to hold the sticks while the chocolate sets.
Then, melt chocolate in a double boiler or the microwave. Be careful not to over heat.
Dip several inches of the pretzel in the chocolate and affix an almond (or half an almond) at the tip for a fingernail while the chocolate is still wet.
Stand upright (at least half of the pretzel stick will not be chocolately) and let dry/cool.

For the container, you’ll just need a sleeve off an old shirt, and a glass that is the same size (slightly smaller) around as the end of the sleeve. Slide the sleeve around the glass and tack it there with hot glue if necessary.

Fill the glass with sticks, and enjoy!