Make it a Cannibal Christmas with these horror treats for the holidays!
Creepy confections don’t have to be reserved just for Halloween! This holiday season, make it a cannibal Christmas with these a morbid, cannibalistic twists on classic holiday treats, that are sure to both disgust and delight your guests—crunchy White Chocolate Caramel Pretzel Fingers, melt-in-your-mouth Cinnamon-Almond Cream Cheese Ears, and chewy Fresh Meat Red Velvet Rice Krispy Treats.
All of these recipes Cannibal Christmas horror treats for the holidays are quick and easy to prepare, can be made ahead of time, and use inexpensive ingredients. And best of all, they require no baking, so you can have more time to enjoy the holidays with your friends and family.
And if you have little ones in your household, just imagine how much fun they’ll have creating a plate of severed human body parts to leave out for Santa Claus!
Get this recipe in issue #179 (Nov/Dec 2017) of Rue Morgue Magazine, available now!
White Chocolate Caramel Pretzel Fingers & Cinnamon-Almond Cream Cheese Ears
What You Need:
White Chocolate Caramel Pretzel Fingers
- Pretzel Rods
- Soft Caramel Candies
- White Chocolate or Colored Candy Melts
- Whole blanched almonds
Cinnamon-Almond Cream Cheese Ears
- 3 oz softened cream cheese
- 3 Cups powdered sugar
- ½ teaspoon almond extract
- ⅛ teaspoon ground cinnamon
- Orange or peach food coloring gel
What To Do:
For the White Chocolate Caramel Pretzel Fingers
Start by cutting your pretzel rods; cut them just a little longer than your actual finger. Using a microplane grater, remove the outer layer of pretzel on one end; this is what will be the ‘protruding bone’. Alternatively, you can just dip the ‘protruding bone’ in white chocolate if you don’t have a microplane grater.
You’ll need 1 ½ – 2 caramels for each finger. Stretch one caramel into an oblong shape, and wrap around the pretzel rod, leaving the ‘protruding bone’ exposed. Take another caramel and build up the severed end of the finger and the ‘knuckle’. Use a knife to make indentations in the ‘knuckle’. Make sure you make this a bit more exaggerated so you don’t lose the detail when you dip them in the melted chocolate.
Melt your white chocolate; I added a few orange & brown candy melts to get a flesh-tone. Dip each finger in melted chocolate to fully cover the caramel. Lay on a non-stick silicone sheet or parchment paper.
Take a blanched almond, and cut off the smaller end. Separate the two halves, and place one half on each finger as a ‘fingernail’.
Allow to harden at room temperature, or place in the refrigerator for 5-10 minutes. Use red food coloring mixed with almond extract, or red candy melts, to add ‘blood’ to the end of each finger.
For the Cinnamon-Almond Cream Cheese Ears
Using an electric mixer, blend together the cream cheese, almond extract, cinnamon, and food coloring. Gradually mix in the powdered sugar until completely blended. Shape into ears, or, press the mixture into an ear-shaped candy mold that’s been dusted with powdered sugar.
For the Fresh Meat Red Velvet Rice Krispy Treats
Click here for the original version, or click here to view the updated version complete with a video.
If you loved these Cannibal Christmas Horror Treats for the Holidays, be sure to check out my other Rue Morgue Magazine exclusive recipes, and my YouTube channel for more fun episodes of my horror cooking show, tutorials, cocktails and much more! And if you’ve created something using one of my recipes, don’t forget to tag me on Twitter or Instagram & use the hashtag #HomicidalHomemaker for a chance to be featured!
