Apricot Jack-o’-Lanterns

Learn how to make jack-o’-lanterns using dried apricots, chocolate icing and sprigs of mint. It’s a simple and healthy treat that is too cute to resist and they’re perfect to send with your kids to school for a classroom snack.

 

Apricot Jack-o'-Lanterns: A healthy classroom snack for HalloweenEvery year around Halloween my kids’ teachers ask us to volunteer to send in a healthy Halloween snack for the class. Huh? That’s tough, right? Everything about Halloween is candy-infused.

Because of that request from the teachers, I came up with this healthy classroom snack. I’ve taken these little jack-o’-lanterns to my kids’ school a couple of years in a row now. The kids eat ’em up! They are adorably fun, after all.

One caveat: Drawing a face on each and every jack-o’-lantern is time-consuming. It takes me about 15 minutes to do 20 of them. If this is to be a real snack for the class then they need at least 3 or 4 per child and, well, I don’t have time for that. What I decided to do is make 1 apricot jack-o’- lantern per child. Then I sent a bowlful of undecorated apricots mixed with a big handful of chocolate chips to supplement the snack. Each child gets one decorated apricot and then some plain ones to munch as well. It works.

Healthy Halloween Recipes: Apricot Jack-o'-Lanterns - These healthy Halloween snacks
Looking for more healthy Halloween recipes? My sister site, The Cookful, is doing a whole series on Pumpkin Seeds right now. There are tons of recipes to make delicious versions and lots of how-to’s and tips as well. Check out  all the pumpkin seed goodness here.

How to make the best pumpkin seeds with recipes, tips, how-to's and more at The Cookful.

 

O.k., now let’s make those cutie pie apricots!

Apricot Jack-o'-Lanterns

These healthy Halloween treats are a tiny bit finicky to make. Your first few faces might not be perfect. But you'll get the hang of it quickly and will then be pumping out jack-o'-lanterns faster than your kids can gobble them. Note: The icing called for here gets firm quickly so that you don't have to worry about it rubbing off if you're transferring them in a container to school. But I still pack them in a single nonoverlapping layer.

Ingredients:

Directions:

  1. Put the apricots on a plate or cutting board. Push down on them to make them as flat and round as possible. The softer ones flatten easier than older drier ones.
  2. Use a paring knife to cut a hole into the top edge of an apricot from which the stem will stick out. Using something small and blunt like the end of a baby spoon or the non-pointy end of a chopstick, carefully push a strip of mint into the hole. The idea is to have most of the mint inside of the apricot with just a little bit sticking out. Repeat with remaining apricots and mint strips.
  3. Cut the smallest bit off of the tip of the cookie icing possible. You want the finest stream of chocolate you can get. Draw faces on the apricots using the icing.
  4. Serve immediately or arrange in a single layer in an airtight container and store in the fridge for up to 12 hours.
Disclosure: This post contains Amazon affiliate links meaning that if you click one and buy something, I will earn a small percentage of the sale price.  This is at no additional cost to you. All opinions are my own.
This blog post originally appeared in October of 2013. It has been revised and republished in October of 2016.

8 Responses to “Apricot Jack-o’-Lanterns”

  1. elisssabeth — October 30, 2014 @ 9:31 am (#)

    This worked out pretty well…they were cute and the kids loved the look of them. I made them the night before the party and some of the icing on the “moister” of the apricots had run a little bit…like seeping into the cracks of the apricot. Not bad, just an FYI to be aware of….might have been avoided if I refrigerated them, maybe. I don’t know if the preschoolers I made them for will actually EAT them, but *I* thought they tasted very good!
    Another FYI…use MEDITERRANEAN apricots like the ones pictured. The color of the Mediterranean ones is a nicer lighter, brighter orange than the ones from Calif, plus the California ones were a bit too sour for little kids…the Med apricots were nice and sweet. Also, dried peaches don’t work…they are brown and don’t taste very good. :P
    This was fun and even though I made 63 of them, I only used two bags of Mediterranean apricots, maybe 10 mint leaves, and one squeeze bag of black icing!

    • Christine Pittman — November 12, 2014 @ 11:52 am (#)

      Elisssabeth, I’m delighted that you liked the recipe. Thanks for all the extra info. I’m sure it will really help my readers. I bet that refrigeration would have worked. Without covering them. As to whether the kids ate them, this year I sent a bunch to my 6-year-olds class. I made enough for one each (27 kids) plus sent a big bag of undecorated ones. At the last minute I decided to toss the tube of icing in as well. The report back from the teacher was that the kids LOVED decorating them themselves AND gobbled them up. Note that I didn’t use the mint this year, simply because I forgot to buy it. They looked cute without the mint and I probably won’t bother with it in the future. Thanks again! -Christine

    • Christine Pittman — November 1, 2013 @ 8:33 am (#)

      So happy you like the idea, Lynda. I think they’d make an excellent treat for a soccer game.

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