Ingredients:

  • 24 pretzel rods (approximately 10 inches long)
  • 12 ounces (340g) semi-sweet chocolate chips
  • 12 ounces (340g) green candy melts (e.g., Wilton, Ghirardelli)
  • 2 tablespoons (30ml) vegetable shortening or coconut oil (for thinning chocolate/melts)
  • 24 whole almonds, blanched
  • Red food coloring (optional, for “blood”)

Instructions:

  1. Lightly toast the almonds in a dry pan or oven for enhanced flavor, let cool. Set aside.
  2. Melt semi-sweet chocolate chips with 1 tablespoon of shortening/oil using a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  3. Dip each pretzel rod into the melted chocolate, leaving about 2-3 inches undipped. Place on lined baking sheet.
  4. While the chocolate is still wet, press an almond onto the end of each dipped pretzel to resemble a fingernail.
  5. Melt green candy melts with remaining 1 tablespoon shortening/oil.
  6. Dip the chocolate-covered portion of the pretzel rod into the melted green candy melts, ensuring full coverage over the chocolate and almond base. Place on lined baking sheet.
  7. Before the green candy melts set, gently score lines on the pretzel to resemble knuckles (optional).
  8. Mix a drop or two of red food coloring with a tiny bit of water or corn syrup to create a 'blood' effect (optional). Drizzle or pipe a small amount around the base of the almond fingernail.
  9. Refrigerate the pretzel rods for at least 30 minutes, or until the chocolate and candy melts are completely set.