Halloween Dessert: Spooky Fruit Tray With Toasted Marshmallow Dip

This year, take a healthier approach to Halloween and celebrate with a tray of spooky-cute fruit. Toasted marshmallow fruit dip is the perfect accompaniment, and with only two ingredients, it's easy to make.

August 31, 2020

Photo by: Heather Baird SprinkleBakes.com

Heather Baird SprinkleBakes.com

Looking to cut back on the amount of refined sugar you and your family consume this Halloween? We got you. Treat your crew to a frightening fruit tray that's a healthier alternative to store-bought candy. Keep reading to learn how to make clementine pumpkins, spooky monster strawberries, banana mummies and toasted marshmallow fruit dip.

Clementine "Pumpkins"

Photo by: Heather Baird, SprinkleBakes.com

Heather Baird, SprinkleBakes.com


  • 6 fresh clementine oranges
  • 6 green gum drops


Carefully peel clementine oranges. Use a paring knife to slice round corners off green gumdrop candies to form stems. Remove excess pith from the top of each clementine to form an opening, then gently push the bottom of the candy stem into the opening.

Monster Strawberries

Photo by: Heather Baird, SprinkleBakes.com

Heather Baird, SprinkleBakes.com


  • 5-7 large strawberries, unblemished
  • 4 oz. semisweet chocolate
  • 1 oz. vanilla baking chips


Wash and thoroughly dry strawberries. Cut tops off so that strawberries stand upright (pointed end up). In a microwave-safe bowl, melt the semisweet chocolate at 100% power at 30-second intervals, stirring after each interval until evenly melted. Spoon into a small piping bag or plastic bag with a tiny hole snipped in one corner. Pipe a mouth shape (a sideways half-moon shape) onto each berry, and allow the chocolate to set. Next, melt the vanilla baking chips in a microwave-safe bowl at 100% power at 30-second intervals. When the mixture can be stirred smooth, dip the end of a toothpick in candy and dot onto the top corner of the mouth. Drag the end of the toothpick through the dot to form a pointy tooth. Repeat until the mouth is full of sharp teeth. Add teeth to the mouths of each berry.

Banana Mummies

Photo by: Heather Baird, SprinkleBakes.com

Heather Baird, SprinkleBakes.com


  • 2 large, whole bananas, ripe but firm
  • 4 lollipop sticks
  • 6 oz. white candy melting wafers
  • 4 candy eyeballs
  • 1/3 cup lemon juice


Peel the bananas and cut in half. Insert a lollipop stick into the bottom of each half banana. Place lemon juice into a small bowl and dip each banana into the juice to prevent browning. Lay the bananas on paper towels and pat dry. Transfer bananas to a baking sheet lined with parchment paper. Melt white candy wafers in a microwave-safe bowl according to package instructions. Spoon into a small piping bag or plastic bag, and cut a corner to make an opening. Pipe melted candy onto each banana from top to bottom in a zigzag pattern. Place two candy eyes on each banana near the tip. Let set before serving.

Toasted Marshmallow Fruit Dip

Photo by: Heather Baird SprinkleBakes.com

Heather Baird SprinkleBakes.com


  • 7 oz. jar store-bought marshmallow cream
  • 8 oz. package cream cheese, at room temperature


Combine 3/4 jar of marshmallow cream with cream cheese in a large mixing bowl. Beat together using an electric mixer on high speed until thoroughly combined. Place the dip in a heat-safe bowl or server and top with the remaining marshmallow cream. Toast the top using a chef’s torch, or place under a preheated broiler in the oven for about 2 minutes, or until thoroughly toasted.

Spook + Serve

Place the marshmallow dip on a large serving platter and arrange clementine pumpkins, monster strawberries and banana mummies into a spooky-fun fruit tray your little monsters will gobble up in no time.

Photo by: Heather Baird SprinkleBakes.com

Heather Baird SprinkleBakes.com

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