Soccer Snack Plate
Ingredients: Sandwich cookies, Greek yogurt, Carrots, Furikake, Cooking spray · 60 min cook time · 1200kcal · ₩24,100
Ingredients
4ea Sandwich cookies, 200g Greek yogurt, 2ea Carrots, 10g Furikake, 10ml Cooking spray, 30g Butter, 100g Marshmallows, 50g Fruity cereal, 50g Rice cereal, 30g Pretzel bits, 20g Kettle corn, 150g Blueberries, 1ea Coconut lollipop, 2cup Sugar, 1cup Water
Instructions
1. Crush four sandwich cookies and mix them into Greek yogurt. Place in the fridge to hydrate.
2. Peel carrots and slice them into thin strips. Lay them on a greased baking sheet with parchment paper in a single layer.
3. Spray carrots with cooking spray and season heavily with furikake.
4. Bake carrots in the oven at 300°F (150°C) for around 20 minutes, tossing halfway through.
5. Melt butter in a pan, then add marshmallows and melt them down.
6. In a large bowl, combine fruity cereal, rice cereal, and pretzel bits. Pour the melted marshmallow mixture over and toss to coat evenly.
7. Press the cereal mixture into donut molds to create individual donut shapes. Decorate with tiny pieces of kettle corn and let them set.
8. Prepare the candy coating for tanghulu by combining two cups of sugar and one cup of water. Grate the coconut lollipop into the sugar mixture.
9. Heat the sugar mixture in the microwave for about 5 minutes until it reaches a deep amber color and 300°F (150°C).
10. Skewer blueberries onto sticks. Dip the skewered blueberries into the hot sugar coating, rotating to cover them completely. Let excess drip off.
11. Immediately dip the coated blueberries into ice water to cool and harden the candy shell.
12. Plate all the snack components: the cookie sandwich parfait, furikake carrot chips, cereal and pretzel donut treats, and candied blueberry tanghulu.
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