These recipes—banana ghosts and monster apple mouths with chocolate dip—are part of the Spooky Snack Board activities developed by Chef Dave Terrazas, owner of Foodie Classroom, for our Charter a Voyage of Learning guide.
Banana Ghosts and Monster Apple Mouths with Chocolate Dip
6 each wooden skewers, 6” long
3 each bananas
1 cup mini chocolate chips
1 tbsp honey
2 each round red apple (like honeycrisp, gala, etc.)
½ cup peanut butter, smooth (or any nut butter)
1 each strawberry
1 2–oz pack blanched, slivered almonds (if allergic to nuts, you can use mini marshmallows)
12 each mini marshmallows
Peel and slice each banana in half, making six equal banana halves.
Slide a skewer into each banana half.
Press three chocolate chips into each banana half, pointy side first, to make eyes and a mouth. Set aside.
Slice each apple into six equal slices.
Working in apple slice pairs, spread a teaspoon of peanut butter on one of the apple slices, and place the other slice on top to make a sandwich shape.
Slice strawberry into six even slices, and place one slice under the peanut butter of each apple slice pair.
Gently press slivered almonds into the peanut butter to create the appearance of teeth.
Place a small dollop of peanut butter between two mini marshmallows to stick them together. Press a mini chocolate chip into each marshmallow to create “eyes.”
Attach each pair of eyes to each apple slice pair by placing a small dollop on top of each apple pair, and press a set of eyes on each dollop of peanut butter.
In a small mixing bowl, add the honey to the remaining mini chocolate chips, and place in microwave, heating the ingredients in 15–second intervals, about three times. Stir the ingredients between each interval. Stop microwaving the chocolate dip when the mixture stirs smoothly, and all mini chocolate chips are melted. Transfer chocolate dip to a ramekin, and do not chill.
Serve the banana ghosts and the apple monster mouths together with the chocolate dip.