Print
Ingredients
Scale
- ½ cup guacamole
- 4 mini peppers
- 2 olives
- 36 candy eyes
- 4 white chocolate pretzels
- 1 fresh kiwi
- 4 small pretzels
- ¼ cup melted dark chocolate
- 1 mandarin orange
- 1 sprig fresh parsley
- 1 celery stick
- 3 Babybel cheese
- 3 small carrots
- 1 fresh banana
- 2 tablespoons melted white chocolate
- 10 veggie chips (ghost and bat shape if possible)
- ½ cup red pepper hummus
- ½ green apple
- 2 teaspoons peanut butter
- 1 slice strawberry
Instructions
- Create a guacamole face with olives and mini peppers.
- Melt white chocolate pretzels, add candy eyes, and refrigerate.
- Halve kiwi, add pretzel sticks for ears, and attach candy eyes.
- Dip pretzels in dark chocolate, add candy eyes, and refrigerate.
- Make pumpkins from mandarin and add celery and parsley.
- Unwrap Babybel cheese and cut for teeth; add candy eyes with hummus.
- Shape carrots into fingers, add mini peppers for nails.
- Halve bananas, drizzle with white chocolate, and add candy eyes.
- Arrange veggie chips in a muffin tin.
- Spread hummus in another muffin tin and decorate with olives.
- Create pepper faces with candy eyes and hummus.
- Slice green apple, fill with peanut butter and a strawberry slice.
Notes
Substitute guacamole with avocado spread or hummus.
Leftovers can be stored in the refrigerator for up to 2 days.
Prepare elements a day before and assemble on serving day.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No cooking required
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 5