65 Spooky Halloween Snack Ideas for Kids

Directions

1. Wash 3 red apples and cut them into thick wedges so they can hold toppings.
2. Cut a wedge-shaped notch from the peel side of each apple slice to create an open monster mouth.
3. Spread a thin layer of peanut butter inside the notch to act as glue for the teeth.
4. Press mini marshmallows along the top and bottom edges of the notch to look like jagged teeth.
5. Add a small strawberry slice inside for a tongue, then serve immediately to keep apples crisp.
6. Peel 3 bananas and cut each in half crosswise to make 6 pieces.
7. Insert a popsicle stick into the cut end of each banana piece, then freeze on a tray for 20-30 minutes.
8. Melt 1½ cups white chocolate until smooth.
9. Dip each banana pop into the melted chocolate and place on parchment paper.
10. Add mini chocolate chips for ghost eyes and mouths while coating is soft, then chill until set.
11. Spread a little cream cheese onto each of 24 round crackers.
12. Cut black olives in half; use one half as the spider body.
13. Slice the remaining olive halves into thin strips for spider legs.
14. Place one olive half in the center of each cracker and arrange 4 olive strips on each side for 8 legs.
15. Keep chilled until serving so cream cheese stays firm.
16. Open 6 chocolate pudding cups and smooth the tops with a spoon.
17. Sprinkle 1 cup chocolate cookie crumbs over each cup to look like dirt.
18. Press 2-3 candy pumpkins into the crumbs on each cup.
19. Add tiny squiggles of green gel icing for vines or stems.
20. Chill until ready to serve.
21. Cut 8 hot dogs in half for smaller portions if desired.
22. Unroll 1 can crescent dough and slice into thin strips.
23. Wrap dough strips around each hot dog, leaving a small gap near the top for eyes.
24. Bake until dough is golden brown and cooked through.
25. Let cool slightly, then add candy eyes or dot on eyes with icing.
26. Fill 10 paper cups with 10 cups plain popcorn.
27. Decorate the outside of cups with candy eyes or paper eyes and construction paper monster hair.
28. Give each cup a different face for a playful display.
29. Optionally drizzle colored candy coating over popcorn before filling cups.
30. Set out just before serving to keep popcorn fresh.
31. Toast 4 slices bread until golden but still soft in the center.
32. Spread each slice with a thick layer of cream cheese.
33. Use the back of a spoon to shape cream cheese into a ghost shape with rounded head and wavy bottom.
34. Add mini chocolate chips for ghost eyes and mouth.
35. Serve right away while toast is warm.
36. Cut each of 6 string cheese sticks in half for snack-sized portions.
37. Slice one end of each cheese piece into thin strips to look like broom bristles.
38. Insert a pretzel stick into the uncut end for the broom handle.
39. Tie a small piece of chives around the middle for a finished look.
40. Keep chilled until serving so cheese stays firm.
41. Sprinkle 1½ cups shredded cheese over one flour tortilla and top with another.
42. Cook in a skillet until both sides are golden and cheese is melted.
43. Repeat with remaining tortillas, then cut into wedges.
44. Pipe or drizzle a spiral of sour cream over the top.
45. Use a toothpick to drag lines from center outward to create a spiderweb effect.
46. Cut tops off 6 oranges and scoop out the inside; save fruit if desired.
47. Cut jack-o'-lantern faces into the orange peel with a small knife.
48. Fill each orange cup with 2 cups mixed fruit.
49. Set tops back on slightly tilted for decoration.
50. Keep chilled until serving.
51. Lay 6 rice cakes on a tray.
52. Spread each with a layer of peanut butter.
53. Add candy eyes in different positions so each monster looks different.
54. Use fruit snacks to make mouths, eyebrows, or horns.
55. Serve right away so rice cakes stay crisp.
56. Melt 1½ cups white chocolate until smooth.
57. Dip 12 pretzel rods partially into chocolate, then place on parchment paper.
58. Drizzle extra white chocolate back and forth across each rod to look like mummy bandages.
59. Press candy eyes onto the coating while still soft.
60. Let set completely before serving.
61. Use a small cutter or knife to cut 6 cheddar cheese slices into pumpkin shapes.
62. Place one cheese pumpkin on each of 24 round crackers.
63. Add a tiny piece of chives on top for a stem if desired.
64. Arrange neatly on a tray so pumpkin shapes show clearly.
65. Serve chilled or at room temperature.
66. Spread 2 cups vanilla yogurt in an even layer on a parchment-lined tray.
67. Press banana slices into the yogurt so they sit mostly on top like ghost faces.
68. Add mini chocolate chips to each banana slice for eyes and mouths.
69. Freeze until completely firm.
70. Break into pieces and serve straight from the freezer.
71. Make small sandwiches with bread and peanut butter, then cut into circles for spider bodies.
72. Break pretzel sticks into short pieces.
73. Insert four pretzel pieces into each side of the sandwich for spider legs.
74. Add raisins on top for eyes if desired.
75. Serve soon after assembling so pretzels stay crisp.