Healthy Halloween Snacks

Clementine Pumpkins Peel the clementines and gently separate any stringy pith so they look nice and clean. 2. Slice celery stalks into short pieces (these will be the “pumpkin stems”). Insert one celery stick into the center of each clementine. 3. Arrange on a platter or snack board and serve! 4. Banana Ghosts Peel bananas and slice them in half so you have 6 “ghosts.” Place each banana half flat-side down on a tray or plate. 5. Gently press two mini chocolate chips into each banana for the eyes. 6. Add one regular chocolate chip below for the ghost’s mouth. Serve right away, or refrigerate until ready to enjoy. 7. Apple Monster Mouths Slice apples into wedges and spread a thin layer of peanut butter on one side of each slice. 8. Pair two slices together with peanut butter facing in, leaving a small gap for the mouth. 9. Press sunflower seeds along the edge to create teeth. 10. Insert a strawberry slice inside the mouth to look like a tongue. 11. Attach candy eyes on top with a dab of peanut butter. Serve immediately! 12. Oreo Spiders Gently twist cookies apart to separate the cookie halves. 13. Place 4 pretzel sticks on each side of the filling to make spider legs (8 per spider). 14. Press the cookie tops back on to secure the legs. 15. Use a dab of nut butter to attach candy eyes on top. You can also use melted chocolate or frosting if needed. 16. Let set for a few minutes before serving. 17. String Cheese Broomsticks Cut each string cheese stick in half so you have 12 smaller pieces. 18. On one end of each piece, carefully cut lengthwise slits about halfway up to create the “broom bristles.” Insert a pretzel stick into the uncut end of the cheese to make the broom handle. 19. Arrange on a platter and serve! 20. Halloween Fruit Kabobs Wash and dry fruit. If using cantaloupe, scoop into balls with a melon baller. 21. Thread a grapes, cantaloupe, blackberry, cantaloupe, grape, cantaloupe, blackberry onto wooden skewers so it’s a black, orange, black orange pattern. 22. Arrange kabobs on a platter and serve immediately. 23. Veggie Ghosts Wash and dry mini bell peppers. 24. Cut a small slit near the top and remove any seeds if needed. 25. Dab a little cream cheese, hummus, or nut butter on the back of candy eyes and stick them onto the peppers. 26. You can use a tiny dot of edible marker, melted chocolate, or a mini chocolate chip for the “mouth.” if desired, I didn’t do this. Arrange on a platter and serve. 27. Creepy Chocolate Cockroach Treats Add chocolate sprinkles to one shallow bowl and Halloween sprinkles to another. 28. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and creamy. 29. Dip each pecan half into the melted chocolate, making sure it’s fully coated. 30. Let the excess chocolate drip off, then press the flat side of the pecan into the chocolate sprinkles to form the “legs.” Place pecans sprinkle-side down on a parchment-lined baking sheet. 31. While the chocolate is still soft, press two small round Halloween sprinkles onto the narrow end of each pecan for “eyes.” Let the chocolate set at room temperature for a few hours (or speed it up in the fridge). 32. Once firm, peel off the parchment and store in an airtight container until ready to serve.