If you have raw pecans toast them in the oven on 350 degrees for 8-10 minutes. Once the pecans are cool, chop them in to small pieces and set them aside for later.

Place the green chocolate melts in a microwave safe bowl and heat them in 30 intervals until the chocolate is liquid and smooth.

Dip the opening of the jar into the chocolate. Let the excess drip off the jar and then turn the jar upright and tap the bottom 1-3 times so the green chocolate creates a drip effect.

Sprinkle some of the pecans on the green chocolate and let it dry for 8-10 minutes. Do this for each jar.

Place the remaining green chocolate in a piping bag, secure the ends and cut a small hole on the tip. (You may have to heat the chocolate again for 30 seconds-1 minute)

On a sheet of parchment paper, create carrot fronds by piping a 2-2 1/2 inch straight vertical line and the pipe 2- 3 short horizontal lines coming from the original line.

Let them sit 5-8 minutes to solidify.

Put your buttercream in a mixing bowl, add 3 drops of orange gel color to the buttercream and mx until it’s all completely orange. Then put the buttercream in a piping bag and secure the end. Cut a medium size hole in the tip.

Grab your jars, cupcakes, orange buttercream, pecans, carrot fronds and put them all in one place to make the jars easier to assemble.

Place a cupcake in a jar, then pipe some of the buttercream on top of the the cupcake.

Sprinkle some of the toasted pecans on the buttercream.

Add another cupcake in the jar, add more pecans on top of the second cupcake.

Next, pipe the buttercream in swirl, on top of the pecans and cupcake.

Place the frond in the top of the buttercream to complete the carrot. Repeat the steps above for each jar.

Serve and Enjoy!