Snacks From The 90's You Can Make at Home

“Worms and Dirt” Poke Box Cake

Ingredients
for 12 servings

CAKE

1 box chocolate cake mix
1 ½ cups water
⅓ cup vegetable oil
3 eggs
DIRT TOPPING/FILLING

4 oz pudding mix
2 cups milk
2 cups whipped cream
2 cups crushed cookie
2 cups gummy worm
¼ cup chocolate fudge sauce

Preparation

1. Preheat the oven to 350˚F (175˚C).
2. In a large bowl, add the chocolate cake mix, water, vegetable oil, and eggs and whisk until well combined.
3. Add the batter to a 9x13 inch (23x33cm) oven proof baking dish, and bake for 25 minutes, or until a toothpick comes out clean.
4. Add the pudding mix and milk to a bowl. Whisk until well combined. Fold in the whipped cream and crushed cookies until evenly incorporated.
5. Let the cake rest for 20 minutes.
6. Using the base of a wooden spoon, poke holes in the cake and fill with the gummy worms.
7. Drizzle the cake with chocolate fudge sauce.
8. Use a spatula to spread the whipped cream and cookie mixture over the cake.
9. Transfer to the fridge to chill for 1 hour.
10. Top the cake with remaining gummy worms and crushed cookies.
11. Enjoy!

Strawberry Fruit Rollers

Ingredients
for 12 servings

3 cups strawberry, hulled
2 tablespoons honey

Preparation

1. Place strawberries and honey in a food processor or blender and puree into a thick, smooth sauce.
2. Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
3. Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
4. Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
5. Roll the fruit sheet and cut into 1-inch (2 cm) pieces.

NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
Enjoy!

Firecracker Crispy Marshmallow Pops

Ingredients
for 9 servings

2 ½ cups marshmallow
6 tablespoons butter
8 cups puffed rice cereal
2 oz fizzy rock candy
white chocolate, melted
milk chocolate, melted
, for decorating
fizzy rock candy, for decorating

Preparation

1. In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
2. Mix in the puffed rice cereal and stir until evenly coated.
3. Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its “pop” if mixed with the hot marshmallow mixture.
4. Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
5. Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
6. Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
7. Remove the parchment paper and cut into 9 equal squares.
8. Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
9. Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
10. Enjoy!

Fried Strawberry Shortcake Pops

Ingredients
for 6 servings

8 oz cream cheese, 1 block
1 cup powdered sugar
1 cup heavy cream, cold
1 ½ cups strawberry, diced
3 cups vanilla wafer
3 eggs, beaten
oil, for frying
SPECIAL EQUIPMENT

6 sticks popsicle stick
popsicle mold

Preparation

1. In a large bowl, beat the cream cheese and powdered sugar together until smooth.
2. Pour in the heavy cream and beat until the mixture has reached soft peaks.
3. Add in the strawberries and beat until well-incorporated.
4. Pour the mixture into 6 popsicle molds and insert popsicle sticks.
5. Freeze at least 8 hours.
6. Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
7. Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
8. Freeze for another 30 minutes.
9. While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
10. Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
11. Freeze immediately until ready to serve.
12. Enjoy!

Pepperoni Pizza Pockets

Ingredients
for 3 servings

1 sheet puff pastry
15 slices pepperoni
1 cup marinara sauce
½ cup shredded mozzarella cheese
1 egg, for egg wash

Preparation

1. Preheat oven to 400°F (200°C).
2. Cut the puff pastry into six rectangles and place on a nonstick baking tray.
3. On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
4. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
5. Brush the pockets with egg wash.
6. Bake for 15-20 minutes or until the pastry is flaky and golden.
7. Enjoy!