Healthy Halloween Snacks

5 from 2 votes

Cute, healthy and kid-approved Halloween snacks that come together in minutes! Perfect for parties, lunchboxes, or a fun after-school activity.

Prep Time20

Total Time20

Course: Snack

Cuisine: American

Servings: -8

Peel the clementines and gently separate any stringy pith so they look nice and clean.
Slice celery stalks into short pieces (these will be the “pumpkin stems”). Insert one celery stick into the center of each clementine.
Arrange on a platter or snack board and serve!

Peel bananas and slice them in half so you have 6 “ghosts.”
Place each banana half flat-side down on a tray or plate.
Gently press two mini chocolate chips into each banana for the eyes.
Add one regular chocolate chip below for the ghost’s mouth. Serve right away, or refrigerate until ready to enjoy.

Slice apples into wedges and spread a thin layer of peanut butter on one side of each slice.
Pair two slices together with peanut butter facing in, leaving a small gap for the mouth.
Press sunflower seeds along the edge to create teeth.
Insert a strawberry slice inside the mouth to look like a tongue.
Attach candy eyes on top with a dab of peanut butter. Serve immediately!

Gently twist cookies apart to separate the cookie halves.
Place 4 pretzel sticks on each side of the filling to make spider legs (8 per spider).
Press the cookie tops back on to secure the legs.
Use a dab of nut butter to attach candy eyes on top. You can also use melted chocolate or frosting if needed.
Let set for a few minutes before serving.

Cut each string cheese stick in half so you have 12 smaller pieces.
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. Arrange on a platter and serve!

Wash and dry fruit. If using cantaloupe, scoop into balls with a melon baller.
Thread a grapes, cantaloupe, blackberry, cantaloupe, grape, cantaloupe, blackberry onto wooden skewers so it’s a black, orange, black orange pattern.
Arrange kabobs on a platter and serve immediately.

Wash and dry mini bell peppers.
Cut a small slit near the top and remove any seeds if needed.
Dab a little cream cheese, hummus, or nut butter on the back of candy eyes and stick them onto the peppers.
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.

Add chocolate sprinkles to one shallow bowl and Halloween sprinkles to another.
Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and creamy.
Dip each pecan half into the melted chocolate, making sure it’s fully coated.
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.
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).
Once firm, peel off the parchment and store in an airtight container until ready to serve.

Most of these snacks can be made a few hours ahead of time. The clementine pumpkins, Oreo spiders and string cheese broomsticks hold up especially well.
For the banana ghosts and apple monster mouths, wait to slice the fruit until right before serving so it doesn’t brown.
To make these snacks nut-free, swap the peanut butter for sunflower seed butter or another allergy-friendly spread.
Candy eyes can be found at most grocery stores around Halloween. I like the Wilton candy eyes I get on Amazon.