Fast School Snack Recipes

Ava Rice and Lauren Mills

Peanut Butter and Chocolate Cups

Serves: 10


  • 6 oz Chocolate Chips
  • 1 tablespoon Peanut Butter
  • Powdered Sugar (optional)
  • 1 pinch of salt


  1. Set aside 10 mini cupcake tins.
  2. Melt chocolate chips in the microwave (in 30-second intervals).
  3. Once the chocolate has melted, fill the mini cupcake tins 1/4th of the way with the chocolate.
  4. Mix in powdered sugar to peanut butter till it has desired taste (optional).
  5. Add a bit of peanut butter to the center of each cupcake tins.
  6. Fill the rest of each tin with the remaining melted chocolate.
  7. Put the peanut butter and chocolate cups in the freezer for 30 minutes.


Cloud Bread

Serves: 8


  • 3 eggs
  • ⅛ teaspoon cream of tartar
  • 3 tablespoons cream cheese
  • A pinch of salt
  • Garlic powder (optional)


  1. Preheat oven to 300℉.
  2. Separate egg whites from the yolks.
  3. Whip the egg whites till they are light and fluffy (in a small bowl).
  4. In a separate larger bowl whisk egg yolks, cream of tartar, cream cheese, and salt till texture is consistent. Add in optional garlic or seasonings now.
  5. Fold fluffy egg whites into egg yolk mixture.
  6. Bake for approximately 30 minutes or until golden brown.
  7. Let cool for at least an hour.
  8. Enjoy!


No-Bake Oatmeal Almond Cranberry Clusters

Serves: 12


  • 1 cup old fashioned oats
  • ¼ cup ground flaxseed
  • 1 tablespoon chia seeds
  • ¼ cup honey
  • ¼ cup dried cranberries
  • ¼ cup almond butter


  1. Combine base mixture of old fashioned oats, ground flaxseed, chia seeds, and honey.
  2. Mix in dried cranberries and almond butter.
  3. Roll mixture into heaping tablespoon-size balls.
  4. Refrigerate for about 10 minutes.