Buddy’s been busy conjuring up ideas for some spooktacular snacks that the kids will love making this Halloween. Everything from frightening fruit ghosts to creepy-crawly pizzas, these brilliant recipes are loads of fun and a great way to get fruit and veg on your table of terrors.
2 tablespoons peanut butter
1 tablespoon sunflower seeds
24 edible fondant icing eyes
- Hull and finely slice the strawberries. Quarter and core the apples. Cut into the skin of the apple to make a mouth (get an adult to help you with this bit).
- Use a skewer to spread the peanut butter into the incision, then add a slice of strawberry to make a ghoulish tongue.
- For some scary-looking teeth, push sunflower seeds into the peanut butter around the strawberry.
- Attach the edible eyes on top and gobble up!
TIP: If you can’t find edible eyes, simply roll balls of white icing and smaller balls of black icing. Push the smaller black icing balls into the white balls to create spooky eyes.
3 wholemeal tortilla wraps
6 tablespoons passata
50g Cheddar cheese
18 black pitted olives
- Preheat the oven to 180°C/350°F/gas 4. Use a cookie cutter to cut 12 small rounds from the wholemeal tortillas and lay them on a baking tray.
- Spread the passata over each round and grate over the Cheddar.
- To make the spiders’ bodies, cut 12 of the olives in half lengthways and place two halves on top of the pizzas side-by-side.
- To make the spiders’ legs, cut the remaining olives in half lengthways then finely slice and arrange four slices on each side so they look like legs.
- Bake for 2 to 3 minutes, until the cheese is melted and bubbling.
12 chocolate chips
6 wooden skewers
Peel the bananas and cut in half. Push a wooden skewer into the flat end so they can be propped up in a glass. Squash two chocolate chips onto the banana near the top so they look like eyes.
MORE IDEAS FOR YOUR SPOOKY SPREAD
For creepy crackers, preheat the oven to 180°C/350°F/gas 4. Use a bat cookie cutter to cut bat shapes from 4 wholemeal tortillas. Transfer to a baking tray and bake for 5 to 7 minutes, or until golden and crisp, ready to dip into the two terrifying dips below.
BLOOD RED & MONSTER GREEN DIPS
For the spooky red dip, drain a jar of roasted red peppers and tip into a food processor. Blitz until smooth then pour into a bowl.
For the monster green dip, add 400g frozen peas to a food processor with 3 sprigs of fresh mint and 1 tablespoon of olive oil. Add a squeeze of lemon juice and blitz until smooth. Pour into a bowl ready for dipping.
For ghastly green popcorn, pop 100g popcorn kernels in a large lidded saucepan with 1 tablespoon of oil, according to the packet instructions. Sprinkle over 1 teaspoon each of salt and natural green food colouring, then pop the lid on and shake vigorously until the colour is distributed evenly.
LYCHEE AND BLUEBERRY EYEBALLS
For spooky eyeballs, drain a tin of lychees in juice and pop a blueberry inside each lychee. Set them in red jelly for a scary dessert, or freeze them in ice cube trays to add to your Halloween drinks.