Halloween Chocolate Covered Strawberries

Every Halloween, I love making something that feels fun without stressing myself out in the kitchen.

Last year, I made these Halloween Chocolate Covered Strawberries, and honestly—they disappeared faster than anything else on the table.

The kids were pointing at the little mummy faces before they even tasted them, and the pumpkin ones looked so cheerful on the plate that even adults couldn’t resist grabbing a few.

What I enjoy most about this recipe is how playful it feels. You don’t need fancy tools or hours of prep; just fresh strawberries, some melted chocolate, and a little bit of creativity.

It’s one of those recipes that makes you smile while you’re making it, and then again when you see everyone’s reaction.

If you want something quick, cute, and actually delicious for Halloween, these are exactly what you should make.

Table of Contents

Halloween Chocolate Covered Strawberries Recipe

Ingredients

15 fresh strawberries (washed and completely dried, with green tops left on)
1 cup semi-sweet chocolate chips (or chopped chocolate)
1 cup white chocolate chips (or chopped white chocolate)
1 cup orange candy melts (or white chocolate colored with oil-based orange food coloring)
1 teaspoon vegetable oil (to make chocolate smoother, optional)
Candy eyeballs (about 20–25 pieces)

Instructions

Prepare the Strawberries:

Wash the strawberries gently under cool water.
Lay them on a paper towel and let them air dry.
Make sure they are completely dry, because any water will make the chocolate seize and not stick.

Set up the Workspace:

Line a large tray or baking sheet with parchment paper.
Keep a piping bag (or zip-top bag) ready for decorating later.
Have the candy eyeballs in a small bowl so you can grab them quickly when needed.

Melt the Semi-Sweet Chocolate:

Place the chocolate chips in a microwave-safe bowl.
Heat in the microwave in 20-second intervals, stirring after each round until completely smooth.
Add ½ teaspoon of vegetable oil if the chocolate seems too thick.

Dip for Mummy Strawberries:

Hold each strawberry by the green stem and dip it into the melted semi-sweet chocolate, covering it almost completely.
Gently shake off the excess chocolate.
Place on the parchment-lined tray.
Repeat with 6–7 strawberries for the mummy design.

Melt the Orange Candy Melts:

In a separate bowl, melt the orange candy melts (or white chocolate with orange coloring) the same way, in short intervals, stirring until smooth.
If too thick, add ½ teaspoon of vegetable oil.

Dip for Pumpkin Strawberries:

Dip the remaining strawberries into the orange chocolate, making sure they are fully coated.
Shake off the excess and place them on the parchment.

Decorate the Mummy Strawberries:

Melt white chocolate in a bowl, using the same method.
Transfer it into a piping bag (or zip-top bag with a tiny corner cut off).
Pipe thin zigzag lines across the semi-sweet chocolate strawberries to create a “bandage” look.
While the chocolate is still wet, press two candy eyeballs onto each strawberry so they stick firmly.

Decorate the Pumpkin Strawberries:

Transfer some orange chocolate into a piping bag.
Drizzle extra orange chocolate in lines over the dipped strawberries to give them a textured “pumpkin” look.

Let them Set:

Place the tray in the refrigerator for about 15–20 minutes, or until the chocolate is fully hardened.
Once set, remove and serve right away, or store in an airtight container in the fridge for up to 2 days.

Tips for Perfect Results:

Always use dry strawberries—moisture ruins the coating.
Don’t overheat chocolate; gentle melting keeps it shiny and smooth.
If using food coloring, make sure it’s oil-based so the chocolate doesn’t seize.
Add the candy eyes while the drizzle is still wet, or they won’t stick.

Halloween Chocolate Covered Strawberries

Can I Use Food Coloring To Make Orange Chocolate For Pumpkin Strawberries?

Yes, you can, but not every food coloring works with chocolate. Regular liquid or gel colors will cause the chocolate to seize and turn grainy. Always use oil-based food coloring or candy coloring made especially for chocolate.

Use oil-based coloring: It blends smoothly without ruining the texture.
Start with small drops: A little goes a long way, so add gradually.
Stir well: Mix until you get an even orange shade with no streaks.

How Do You Stop Chocolate From Sliding Off Strawberries?

The main reason chocolate slips is because the strawberries are still wet. Even the smallest drop of water can stop chocolate from sticking.

Dry completely: Pat strawberries with a paper towel and let them air dry.
Keep them at room temperature: Cold strawberries make condensation that pushes chocolate off.
Dip once only: Avoid double-dipping because it creates uneven layers.

Can I Make These Strawberries Without Candy Melts?

Yes, you can. Candy melts are convenient but not the only choice. You can use white chocolate and add oil-based food coloring for orange pumpkins. For mummies, use white and dark chocolate directly.

White chocolate + oil-based orange coloring: For pumpkin strawberries.
Dark or milk chocolate: For mummy bases.
Melted white chocolate: For drizzle details instead of candy melts.

How Do You Get The Drizzle Effect On Mummy Strawberries?

The drizzle is what makes the mummy “bandage” look. You just need melted white chocolate and something to pipe with.

Use a piping bag or zip bag: Cut a tiny hole in one corner for thin lines.
Keep chocolate warm: If it thickens, reheat for a few seconds.
Move hand quickly: Zigzag over strawberries in fast motions for neat stripes.

How Do You Stop Strawberries From Leaking Juice After Dipping?

Strawberries sometimes release juice, which can ruin the look. The key is freshness and proper prep.

Choose firm, fresh strawberries: Softer ones leak faster.
Keep them whole: Don’t remove stems or cut them.
Dip only dry berries: Water speeds up juice release.

What’s The Easiest Way To Attach Candy Eyes To Strawberries?

Candy eyes don’t stick on their own. They need a “glue,” which is just melted chocolate.

Dab with melted chocolate: Use a toothpick to place a small dot where the eye will go.
Press gently: Hold the eye in place for a second until it sets.
Attach while drizzle is wet: For mummy strawberries, stick eyes before the drizzle hardens.

Can I Make Halloween Strawberries Vegan Or Dairy-Free?

Yes, it’s simple if you use dairy-free chocolate and decorations.

Use dairy-free dark or semi-sweet chocolate: Many brands offer plant-based options.
Replace candy melts with vegan white chocolate: Color it with oil-based coloring.
Choose vegan candy eyes: Some brands make them without gelatin or dairy.

How Do I Stop The Chocolate From Cracking On Strawberries?

Cracking happens when strawberries are too cold or when the chocolate layer is too thick.

Keep strawberries at room temperature: Don’t dip cold fruit.
Dip in thin layers: Avoid very heavy coatings.
Let them set naturally: Don’t rush hardening by putting in the freezer.

How Do I Transport Chocolate Covered Strawberries Without Melting?

Transporting them safely is important if you’re taking them to a party.

Use parchment paper layers: Place between rows so they don’t stick.
Choose a sturdy container: To keep them from moving around.
Keep cool: Use an insulated bag or a cooler with ice packs.

How Do You Make The Strawberries Look Smooth And Shiny After Dipping?

The shine depends on how well the chocolate is melted and handled.

Melt slowly: Microwave in short bursts and stir often.
Add a little oil: Vegetable oil makes chocolate smoother and glossy.
Tap off excess: Gently shake after dipping to avoid bumps.

How Do You Store Halloween Chocolate Strawberries So They Stay Fresh?

They taste best the day you make them, but you can store them for later.

Refrigerate in a single layer: Use parchment paper to stop sticking.
Cover loosely: Too much sealing causes condensation.
Eat within 1–2 days: They don’t stay fresh for long.

Can I Freeze Halloween Chocolate Strawberries?

Freezing is usually not a good idea because it changes the texture and look of the strawberries.

Watery texture: Strawberries release water when thawed, making them mushy.
Dull chocolate: The coating loses its shine and can look blotchy.
Flavor loss: Fresh sweetness doesn’t stay the same after freezing.
Short shelf life: Even if frozen, they don’t taste good after defrosting.