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)
125 ml (1/2 cup) brown sugar
5 ml (1 tsp) water
50 ml (1/4 cup) unsalted butter, melted
500 ml (2 cups) dried apricots, cherries and cranberries, roughly chopped
2 l (8 cups) popped popcorn, warm
In a small saucepan, heat sugar and water to 110 C (230 F). Transfer to a small bowl, then whisk in butter. Add dried fruit and toss well.
Place popcorn in a large bowl, then pour butter-fruit mixture over it, tossing gently to coat and combine.
Press mixture firmly into a 23-by-23-cm (9-by-9-inch) pan. Let sit for 45 minutes. Cut into 9 bars.
Makes 9 servings.
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
30 ml (2 tbsp) olive oil
1 ml (1/4 tsp) paprika
1 ml (1/4 tsp) cayenne
Ground black pepper, to taste
Heat oven to 150 C (300 F). Line a rimmed baking sheet with parchment paper, then set a metal cooling rack over it.
Arrange vegetable slices in a single layer on several layers of paper towels. Sprinkle them lightly with salt, then let sit for 20 minutes. Pat vegetables dry with additional towels. Arrange vegetable slices in a single layer on cooling rack.
In a small bowl, whisk together oil, paprika, cayenne and a bit of salt and black pepper. Brush mixture over vegetable slices.
Bake for 30 minutes or until chips are crispy. Season with additional salt and pepper, if desired.
Makes 6 servings.
Start to finish: 30 minutes
2 l (8 cups) popped popcorn, cooled
500 ml (2 cups) chocolate chips, melted
500 ml (2 cups) mini marshmallows
750 ml (3 cups) crushed graham crackers
In a large bowl, place popcorn. Drizzle melted chocolate over it, mixing gently to coat evenly. Stir in marshmallows until well combined.
In a wide, shallow bowl, place crushed graham crackers. Line a baking sheet with parchment paper.
With damp hands, form popcorn mixture into small balls (golf ball-size). Roll each ball through graham crackers to coat, then arrange on prepared baking sheet. Refrigerate for 10 minutes before serving. Store, covered, in refrigerator.
Makes 8 servings.