Easy Halloween Fruit Pops

Short on time? These Easy Halloween Fruit Pops have all of the fun, but require little effort! The perfectly spooky sweet treat with less sugar than Halloween candy.

Author

Stephanie Niemis

Category

Easy

Ingredients

• Bananas, sliced in half
• Apples, sliced into circles about a ½” thick
• Belgian White Chocolate
• Perla 64% Dark Chocolate
• Orange food colorant *See recipe notes
• Optional: Candy eyes
• Special Equipment: Popsicle Sticks

Directions

1. Insert popsicle sticks into the flat side of the halved bananas and freeze for at least 2 hours.
2. Melt some white chocolate in a bowl large enough to cover the banana pops. Holding them by the popsicle sticks, dip the frozen banana pops into the melted white chocolate. Place the chocolate covered bananas onto a sheet pan lined with parchment paper to cool.
3. Once chocolate covered bananas are dry, melt some dark chocolate and transfer it to a piping bag or plastic bag with the corner cut off. Squeeze the melted dark chocolate onto the banana to create an eyes and mouth for the ghost.
4. Insert popsicle sticks into the flat side of the halved bananas and freeze for at least 2 hours.
5. Melt some white chocolate in a bowl large enough to cover the banana pops. Holding them by the popsicle sticks, dip the frozen banana pops into the melted white chocolate. Place the chocolate covered banana pops on a sheet pan lined with parchment paper to cool.
6. Once chocolate covered bananas are dry, melt some white chocolate and transfer into a piping bag or plastic bag with the corner cut off. Squeeze the melted white chocolate on top of the dipped bananas in a back and forth motion to create the bandages on the mummies.
7. If adding candy eyes, squeeze a little bit of the melted white chocolate onto the bananas where you want to place the eyes. Press the candy eyes onto the melted white chocolate to stay in place.
8. Using a knife, cut a small slit into the bottom of the apple circles and insert popsicle sticks.
9. Melt some dark chocolate in a bowl large enough to cover the apple circles. Holding them by the popsicle sticks, dip the apples in the melted dark chocolate and place on a sheet pan lined with parchment paper to cool.
10. While chocolate covered apples are cooling but not completely hardened, melt some white chocolate and transfer to a piping bag or plastic bag with the corner cut off. Squeeze the white chocolate onto the flat side of the apple, drawing three concentric circles. Use a toothpick to draw lines out from the center to resemble a spiderweb.
11. Using a knife, cut a small slit into the bottom of the apple circles and insert popsicle sticks.
12. In a bowl large enough to cover the apple circles, melt the white chocolate and mix in the Orange Colorant. *See recipe notes
13. Holding them by the popsicle sticks, dip the apple circles into the melted white chocolate colored with the orange colorant. Place chocolate covered apple circles onto a sheet pan lined with parchment paper to cool.
14. Once chocolate covered apples are dry, melt some dark chocolate, put it in a piping bag or plastic bag with the corner cut off, and draw the face onto the chocolate covered apples.