Ready for a fresh take on the after school snack? We’ve dreamed up some delicious new approaches to keeping the kids content after they get off the bus.
DRIED FRUIT AND POPCORN BARS
Start to Finish: 1 hour (10 minutes active)
1/2 cup brown sugar
1 teaspoon water
1/2 stick unsalted butter, melted
2 cups dried apricots, cherries and cranberries, roughly chopped
8 cups popped popcorn, warm
In a small saucepan, heat the sugar and water to 230 F. Transfer to a small bowl, then whisk in the butter. Add the dried fruit and toss well.
Place the popcorn in a large bowl, then pour the butter-fruit mixture over it, tossing gently to coat and combine.
Press the mixture firmly into a 9-by-9-inch pan. Let sit for 45 minutes. Cut into 9 bars.
Start to Finish: 1 hour (15 minutes active)
1 sweet potato, peeled and thinly sliced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1 carrot, thinly sliced
1 jicama, peeled and thinly sliced
2 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon cayenne
Ground black pepper, to taste
Heat the oven to 300 F. Line a rimmed baking sheet with parchment paper, then set a metal cooling rack over it.
Arrange the vegetable slices in a single layer on several layers of paper towels. Sprinkle them lightly with salt, then let sit for 20 minutes. Pat the vegetables dry with additional towels.
Arrange the vegetable slices in a single layer on the cooling rack.
In a small bowl, whisk together the oil, paprika, cayenne and a bit of salt and black pepper. Brush the mixture over the vegetable slices.
Bake for 30 minutes, or until the chips are crispy. Season with additional salt and pepper, if desired.
Start to Finish: 30 minutes
8 cups popped popcorn, cooled
2 cups chocolate chips, melted
2 cups mini marshmallows
3 cups crushed graham crackers
Place the popcorn in a large bowl. Drizzle the melted chocolate over it, mixing gently to coat evenly. Stir in the marshmallows until well combined.
Place the crushed graham crackers in a wide, shallow bowl. Line a baking sheet with parchment paper.
With damp hands, form the popcorn mixture into small balls (golf ball-size). Roll each ball through the graham crackers to coat, then arrange on the prepared baking sheet. Refrigerate for 10 minutes before serving. Store, covered, in the refrigerator.