📋 Instructions

1. 1Prep the apples — Core the apples and cut each into 8 wedges, about 1/2 inch thick, leaving the skin on for color and structure. Toss the wedges in lemon juice and a pinch of salt in a large bowl, then pat the cut sides dry with paper towels.
2. 2Mix the spread — Stir together the peanut butter, softened butter and honey in a small bowl until smooth and glossy, about 30 seconds. If it looks stiff, warm it in the microwave for 10 seconds at a time until it spreads like thick frosting.
3. 3Spread the faces — Lay the apple wedges cut-side up on a parchment-lined baking sheet and spread about 2 teaspoons of the peanut butter mixture over each one, leaving a thin border of apple skin. Work quickly so the spread does not warm up and slide.
4. 4Add the crunch — Sprinkle the crushed granola over the peanut butter, pressing it gently with your fingertips so it sticks. You want a light, fuzzy coating, not a thick blanket, so tap off any excess.
5. 5Chill to set — Slide the tray into the refrigerator and chill for 15 minutes, until the peanut butter feels firm to the touch and does not smear when you press it. This is the step that keeps the eyes from sliding off later.
6. 6Melt the chocolate — Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until fully smooth and pourable, about 1 minute total. Alternatively, set the bowl over barely simmering water at 185°F (85°C) and stir until melted.
7. 7Decorate the monsters — Press two candy eyes into each apple wedge and push two pretzel halves into the bottom edge for teeth. Drizzle the melted white chocolate over the tops in thin zigzags using a spoon or a small zip-top bag with the corner snipped.
8. 8Chill and serve — Return the tray to the refrigerator for 10 minutes, until the chocolate drizzle is set and snaps cleanly when tapped with a fingernail. Serve chilled on a platter and watch the faces disappear.