Bloody Peanut Butter Fingers

Inspired by Chocolatier Rachel McKinley’s favourite ghost story as a kid.

• 1 bag of Purdys Peanut Butter Fingers
• 1 cup of sliced almonds
• 1 Purdys 50 g Classic Milk Chocolate Bar, finely chopped
• Red oil-based food colouring (available at many baking and craft stores)

1. Pick out whole almond slices to use as 'nails'.
2. Arrange Peanut Butter Fingers on a plate or platter.
3. Finely chop chocolate and melt in microwave in 20 second burst, stirring until chocolate is just barely melted.
4. Mix food colouring into chocolate until 'bloody'.
5. Pour into piping bag and drip it down on the Peanut Butter Fingers.
6. Attach almond ‘nail’ to each finger.