3 tablespoons sugar-free dark chocolate chips, divided
Ingredients for Clementine Pumpkins
3 mini pretzel sticks, halved
6 Clementines, peeled
Ingredients for Apple Ghosts
2 apples, such as Gala, Honeycrisp, Fiji or Granny Smith
01For yogurt dip: Mix yogurt, cream cheese and vanilla together in a large bow, using a hand mixer or by hand until combined. Transfer to serving bowl. Spoon jam on top of yogurt mixture and gently swirl with a butter knife or toothpick.
02Place chocolate in a small microwave-safe bowl. Microwave chocolate in 30 second increments, stirring between each increment until melted. Transfer chocolate to a resealable plastic bag and cut a small tip from the corner. Pipe chocolate on top of yogurt mixture to resemble a spider web. Keep refrigerated until ready to serve.
03For banana ghosts: Press 3 chocolate chips into each banana to resemble a ghost face. Set aside.
04For clementine pumpkins: Push each pretzel halve into the top of each clementine to resemble a pumpkin. Set aside.
05For grape eyeballs: Cut marshmallows in half widthwise. Press the cut side of marshmallows onto grapes to resemble an eyeball. Press 1 chocolate chip into each marshmallow to resemble the pupil of an eye on each grape. Set aside.
06For apple ghosts: Slice each apple widthwise into 1/4-inch slices. Using a 2-inch ghost-shaped cookie cutter, cut the center out of each apple slice. Serve yogurt dip with banana ghosts, clementine pumpkins, grape eyeballs and apple slices.