Best 3 Halloween Monster Mouth Snacks Recipes

HALLOWEEN MONSTER-MOUTH SNACKS

Steps:

• Unroll Fruit Roll-Ups fruit flavored snack rolls; remove paper. Wrap each apple slice with 1 fruit flavored snack so side of slice with peel is smooth.
• With kitchen scissors, cut 2 long, tongue-shaped pieces from remaining Fruit Roll-Ups fruit flavored snack.
• Spread 1 side of each apple slice with peanut butter. Place 1 end of tongue-shaped pieces on 2 of the apple slices. Arrange 4 marshmallows on top of the peanut butter on each of these slices.
• Place remaining apple slices, peanut butter side down, on top of the marshmallows. Squeeze apples slices gently together.

EDIBLE MONSTER MOUTHS

Steps:

• Before you begin, cut the apple into wedges and slices (I used a slice for the bottom for stability and then a wedge for the upper lip but you don't have to get that complicated).
• Stick a toothpick in the bottom of each of the large, halved marshmallows. Dip each Cheerio (or raisin) in a bit of peanut butter and place in middle of marshmallow to resemble an eyeball.
• Give your child two apple wedges that will represent the lips of the monster mouth; dry them off on a paper towel.
• Spread peanut butter on one side of each wedge.
• Place 1 piece of apricot, sticky side down on the bottom of the mouth for a tongue.
• Place a line of 4 mini-marshmallows into the peanut butter along the bottom apple wedge (you need to put extra peanut butter on the mini-marshmallow that goes rests on the apricot). These will be the monster's teeth!
• Stack the other apple wedge, peanut butter side down, on top of the marshmallows and press down slightly.
• Take two of the eyeballs on toothpicks and place in the top of the top lip.
• The monster mouth is finished! Your child should feel free to play with his food before eating up this healthy snack.

MONSTER MOUTHS

Steps:

• Heat oven to 450°. Stir baking mix and 2/3 cup milk until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
• Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter. Roll edges of biscuits in 3 tablespoons milk, then roll in colored sugar. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to wire rack. Cool completely.
• Split biscuits three-fourths of the way through with sharp knife. Cut 8 tongue shapes, about 3x1 inch, from fruit rolls. Place each tongue on center of biscuit bottom, letting tongue hang out of biscuit. Stand raisins between biscuit halves for teeth.