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Pistachio Chewy Bite Witches’ Fingers Recipe

Spooky Pistachio Chewy Bite Witches’ Fingers: A Halloween Delight

Get ready to spook up your Halloween gathering with a bewitching treat brought to you by the culinary masterminds, Heather Goldberg and Jenny Engel, from none other than Spork Foods. These Pistachio Chewy Bite Witches’ Fingers are more than just a sweet indulgence; they’re a playful concoction that your guests won’t be able to resist sinking their fangs into. So, mix up some ‘Ghoul-Aid’, follow our incantations, and be prepared to become the ultimate Halloween host on your block!

Today is the first day of Fall, which means my favorite day of the year is nearing–Halloween. I love the autumn colors, the crisp weather and the creative costumes. There’s also the food of Fall, and making my favorite holiday one to remember requires food fun!

Spooky Pistachio Chewy Bite Witches’ Fingers: Crafting a Creepy Delight

Prep Time: 15 minutes
Cooking/Setting Time: 20 minutes
Servings: 6

Ingredients:

  • 6 Setton Farms Pistachio Chewy Bites
  • 1/4 cup (60 ml) almond milk
  • 1/2 cup (125 g) non-dairy dark chocolate chips
  • Dash of sea salt
  • 12 dried cranberries
  • 1/2 cup (60 g) Setton Farms Roasted Pistachio Kernels, finely ground

Crafting the Spooky Fingers:

  1. Begin by unwrapping all the chewy bites. Cut each chewy bite in half lengthwise. Now, gently press the two sticky sides together, forming a single elongated strip. If you’d like to conjure up a thumb and pinky finger, keep two halves short. Set this eerie assembly aside for now.
  2. Ready your cauldron – err, heat-proof bowl – and place the dark chocolate chips within its depths.
  3. In a small pan, let the almond milk bubble and boil. With a mystical flourish, pour the steaming almond milk over the chocolate chips, allowing them to luxuriate for approximately 20 seconds. This will coax the chocolate into melting willingly. As a final enchantment, add a dash of sea salt to the mixture. With your whisk as your wand, stir diligently until a velvety smoothness envelops the chocolate.
  4. Prepare to transform your Pistachio Chewy Bite strips into ghoulish elegance. Dip each elongated strip into the enchanted chocolate concoction, ensuring they are thoroughly coated. As if by magic, immediately sprinkle or roll the strips in the finely ground pistachios, lending them an earthy charm. Place your newly adorned fingers on a plate lined with wax paper, and at the tip of each finger, crown them with a pair of overlapping dried cranberries.
  5. Patience is key to crafting spells and spooky treats alike. Allow your eerie creations to rest for approximately 20 minutes. During this time, they will firm up, ready to cast their spell on all who dare to indulge.

Expert Tips:

  • Customize your fingers by experimenting with different nut coatings like finely chopped almonds or hazelnuts.
  • For an extra touch of decadence, drizzle a hint of melted white chocolate across your finished fingers.

 

Pistachio Chewy Bite Witches’ Fingers

Storage and Leftovers:

  • Store your Pistachio Chewy Bite Witches’ Fingers in an airtight container in a cool, dark realm. They will remain enchanting for up to 5 days.

FAQs:

Q: Can I use milk chocolate instead of dark chocolate? A: Certainly! Choose the chocolate that resonates with your spellcasting preferences.

Q: Can I use regular dairy milk in this recipe? A: Of course! Feel free to use regular milk if you don’t require a dairy-free version.

Alternate Names:

  • Ghastly Pistachio Chewy Bite Witch Fingers
  • Haunted Pistachio Delights
  • Enchanted Pistachio Witches’ Phalanges
Pistachio Chewy Bite Witch Hand

Pistachio Chewy Bite Witches’ Fingers

Yield: 6
Prep Time: 15 minutes
Total Time: 15 minutes

Conjure a wickedly delightful treat with Pistachio Chewy Bite Witches' Fingers! Cast spells of flavor & become the Halloween host to remember.

Ingredients

  • 6 Setton Farms Pistachio Chewy Bites
  • 1/4 cup (60 ml) almond milk
  • 1/2 cup (125 g) non-dairy dark chocolate chips
  • Dash of sea salt
  • 12 dried cranberries
  • 1/2 cup (60 g) Setton Farms Roasted Pistachio Kernels, finely ground

Instructions

  1. Directions:
  2. Unwrap all chewy bites and cut each chewy bite in half lengthwise. Gently press the two halves together, with the stickiest sides facing each other, creating one long strip. If desired, to create thumb and pinky finger, leave two halves short. Set aside.
  3. Place chocolate chips in a heat-proof bowl.
  4. In a small pan, bring almond milk to a boil. Pour over chocolate chips and let sit for about 20 seconds to melt chocolate. Add sea salt. Whisk until smooth.
  5. Dip long Pistachio Chewy Bite strips into chocolate mixture and then sprinkle or roll in pistachios immediately. Place on wax paper lined plate and top each strip with 2 overlapping dried cranberries at the tip.
  6. Set aside for about 20 minutes to firm up.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 69mgCarbohydrates: 71gFiber: 5gSugar: 61gProtein: 2g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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