Place 24-30 yogurt chips (I made extra so I could pick and choose the ones I thought turned out best) on a flat, microwave safe plate, then microwave for 40 seconds, or until softened but not melted. Once yogurt chips are softened, place a mini semi sweet chocolate chip, flat side up, in the center of each yogurt chip to create an eyeball. Place the plate in the freezer for 8-10 minutes or until hardened.

While the little eyes are hardening in the freezer, slice 3 green apples into 4 quarters each. Carefully remove the seeds, leaving as much of the apple as possible. Then using a sharp knife, notch out a slice of the apple on the skin side. Be careful as you make each cut so you don’t cut all the way through the apple. See pictures.

Once apples are are cut and ready for assembly, make sure you have your 4-6 strawberries thinly sliced to create the tongues, and the 1/4 cup slivered almond cut in half to create the teeth.

Add your 15 salted caramel apple pie candies to a microwave safe bowl along with 1/2 tbsp milk and microwave for 30 seconds. Remove, stir and microwave another 15 seconds. Once the caramels are melted, stir until a smooth consistency is reached. If the mixture seems too thick, you can add another 1 tsp or 1/2 tbsp milk and continue stirring until you have a dark creamy consistency.

Add a small spoonful of the melted caramel mixture to each notched out apple slice, spread it on both sides and place it on a baking sheet, add the strawberry slice for the tongue, then the the slivered almonds for the teeth. I found that the closer I placed the slivered almonds to the strawberry “tongue” the easier it was to get them to stay in place. See notes.

Once you have the caramel mixture, strawberry tongues, and slivered almond teeth on each sliced apple, place each one on a large baking sheet and refrigerate for 10 minutes.

While the apple slices are refrigerating, remove the yogurt chip eyeballs from the freezer and use a small metal spatula to gently break them loose from the plate. Once you have them all ready to apply to the apple faces, add 1 tbsp honey to a small plate. Remove apple mouths from refrigerator and flip them back so they are right side up with the tongue on the lower level and so they’re ready for the eyes to be added.

Coat the back of each yogurt chip eye with a small amount of honey and stick two to each apple face. You’ll likely need to wipe away the excess honey with a clean paper towel and press the yogurt chips down so they’ll stay in place. Return to refrigerator another 5 minutes until the eyes are set.

Serve and enjoy! Refrigerate leftovers.