6 Sleepover Party Snack

1. Mini S'more Pies

INGREDIENTS
Servings: 20 mini pies

Graham Cracker Crust:

2 packets of graham crackers, finely crushed

1 stick unsalted butter, melted

⅓ cup granulated sugar

Chocolate Filling:

1 ¼ cup of heavy cream

4 tablespoons unsalted butter, cubed

⅓ cup granulated sugar

10.5 oz/300g dark chocolate (60% cocoa minimum) chopped

3 eggs, plus 2 yolks

20 large marshmallows

Foil cupcake liners

Muffin or cupcake pan

PREPARATION
1. Preheat oven to 350˚F/175˚C

2. Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.

3. Fill foil cupcake liners halfway, then using a small spoon or your fingers, push down the crumbs to form your crust.

4. Bake 5–7 minutes, until they are just starting to turn golden brown. Set aside.

5. Lower oven temperature to 275˚F/140˚C.

6. Combine the cream, butter, and sugar into a microwave-safe bowl and microwave for 90–120 seconds, stirring halfway through.

7. Add chopped chocolate and stir until all the chocolate is melted.

8. Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)

9. Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.

10. Pour the chocolate filling into cupcake foils leaving a little bit of room at the top (¼–⅛ of an inch or so).

11. Bake for 15–17 minutes, until the chocolate filling is just set and wobbles very slightly shaken.

12. Turn on the broiler to high and top each pie with a marshmallow.

13. Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out. Once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!

2. Mozzarella Stick Waffles

Ingredients
for 8 waffles

16 oz mozzarella cheese, block whole milk
1 cup flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
cooking spray, as needed
scallions, sliced, to taste
marinara sauce, for dipping

Preparation

1. Preheat a waffle maker to medium heat.

2. Cut the mozzarella into four equal slices, then cut each slice in half into square chunks, making eight chunks total.

3. Place the flour, beaten eggs, and bread crumbs into three separate bowls.

4. Dredge a mozzarella square in the flour, shaking off the excess, then dip into the beaten egg. Roll it in the bread crumbs, making sure that it is completely coated. Put the breaded mozzarella on a plate; repeat with the remaining mozzarella chunks.

5. Spray the waffle iron on both sides with cooking spray.

6. Cook the mozzarella squares in the waffle iron for about two minutes, until the bread crumbs are golden brown and the cheese is starting to bubble.

7. Garnish with scallions and serve with marinara!

8. Enjoy!

3. White Chocolate Rainbow Frozen Banana

Ingredients
for 20 servings

10 bananas finger banana, 1 bushel
1 cup white chocolate chip
½ cup rainbow sprinkle
EQUIPMENT

20 popsicle sticks

Preparation

1. Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper.

2. Freeze for 1 to 3 hours, depending on how firm you want your bananas to be.

3. Heat white chocolate chips in microwave at 30 second intervals until liquified.

4. Coat bananas in white chocolate and sprinkle with rainbow sprinkles.

5. Chocolate will harden so move quickly! Serve immediately or set aside and freeze for an additional 10 minutes.

6. Enjoy!

4. Cheddar Ranch Popcorn Chicken

Ingredients
for 4 servings

2 chicken breasts
2 cups buttermilk
1 packet ranch dressing mix
2 cups cheese cracker
oil, for frying

Preparation

1. Chop chicken breasts into bite-size pieces.

2. In a large bowl, combine chicken, buttermilk, and ranch packet.

3. Refrigerate for 2 hours.

4. In a large ziplock bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).

5. Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.

6. Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).

7. Place on a paper towel to dry.

8. Serve with a side of ranch or any sauce.

9. Enjoy!

5. Watermelon Dessert "Pizza"

INGREDIENTS
Serves: 6

1 seedless watermelon, sliced into 1-inch thick rounds

1 kiwi, peeled and thinly sliced

1 pint blueberries

1 pint strawberries, diced

1 ½ cups plain Greek yogurt

1 teaspoon vanilla extract

2 tablespoons honey

1 tablespoon orange zest (1 orange)

2 tablespoons of orange juice (half an orange)

PREPARATION
1. Slice the watermelon into 1-inch thick rounds.

2. In a medium bowl, combine the Greek yogurt, vanilla, honey, orange zest, and orange juice and mix until well-combined.

3. Pour some of the yogurt mixture onto a watermelon round and smooth with a spatula so that the mixture covers the entire round.

4. Place the kiwi, blueberries, and strawberries decoratively on top of the yogurt sauce.

5. Cut the pizza into 6 even slices and serve.

6. Neapolitan Ice Cream Cone Cupcakes

Ingredients
for 36 cones

brownie mix, plus box ingredients
strawberry cake mix, plus box ingredients
vanilla cake mix, plus box ingredients
36 ice cream cones
1 ½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
5 tablespoons milk
maraschino cherry, optional, to serve
sprinkle, optional, to serve

Preparation

1. Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.

2. Preheat oven to 350˚F (180˚C).

3. Place cones in each well of muffin tin.

4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.

5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.

6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.

7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.

8. Top with cherries and sprinkles.

9. Enjoy!