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.
- 12 dried apricots
- 2 large mint leaves, each sliced into 6 long strips
- store-bought chocolate cookie icing
- 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.
- 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.
- 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.
- Serve immediately or arrange in a single layer in an airtight container and store in the fridge for up to 12 hours.