UK
USHalloween
Occasion
Get in the spooky mood with this fuss-free Halloween freaky fingers recipe created by Just Jess Food.
Ideal for those pushed for time but keen to get stuck in with Halloween activities, this Halloween showstopper is the perfect recipe to impress family and friends or as a memorable treat for guisers this spooky season. No baking required!
Pistachio Frankensteins
Ingredients
6 x Walker's Shortbread Fingers
100g white chocolate, melted
1 x tbsp of pistachio crema or 2 x pistachio flavour drops
1 tbsp crushed pistachios
Decorative edible googly eyes
Black icing pen
Method
Melt your chocolate in a bowl over a low heat.
Once the chocolate is melted, add your pistachio crema until runny and smooth.
Crush your pistachios or get your sprinkles into a small bowl.
Dip half of your Walker's shortbread finger into the chocolate, then dip the tip of the shortbread into the sprinkles or pistachio (this is Frankenstein's hair!).
Lay the chocolate-covered fingers onto a lined sheet and start to decorate and bring to life.
Refrigerate and enjoy!
Chocolate Orange Pumpkins
Ingredients
6 x Walker's Shortbread Fingers
100g white orange chocolate, melted (or use white chocolate plus drops of orange essence flavouring or grated orange zest)
2 x drops of orange food colouring
Decorative edible googly eyes
Black and green icing pens
Method
Melt your chocolate in a bowl over a low heat and add the orange essence or zest if using this flavour option.
Dip half of your Walker's shortbread finger into the melted chocolate.
Lay the chocolate-covered fingers onto a lined sheet and start to decorate and bring to life.
Refrigerate and enjoy!
White Chocolate & Raspberry Spiders
Ingredients
6 x Walker's Shortbread Fingers
100g white chocolate, melted
1 x tbsp of raspberry jam
1 toothpick (used as tool)
Decorative edible googly eyes
Black icing pen
Method
Melt your chocolate in a bowl over a low heat.
Dip half of your Walker's shortbread finger into the melted chocolate.
Lay onto a lined sheet and start to decorate.
Dip the toothpick into the jam and add dashes of rasberry jam around the spider legs.
Refrigerate and enjoy!
