Wonka Food and Drink Recipes

Ingredients

• 16 graham cracker squares (8 sheets)
• 8 large marshmallows
• 1 bar milk chocolate, broken into 8 pieces

Directions (Fire or Grill)

Note about fire/heat: s'mores can be made over a small fire or on a cooling/dying grill.

1. Put 8 graham cracker squares on foil sheets and top with chocolate. Move near heat source, close enough for chocolate to soften.
2. Skewer marshmallows and hold over residual heat until toasted.
3. Place marshmallows on chocolate, then top with remaining 8 graham cracker squares.
4. Serve while warm.

Directions (Oven)

1. Preheat oven to 400° F.
2. Put 8 graham cracker squares on foil sheets and top with chocolate, marshmallows, and remaining 8 graham cracker squares.
3. Bake for 3-5 minutes or until marshmallows are browned and puffy.
4. Serve while warm.

Recipe courtesy of Food Network, Classic S'mores and Indoor S'mores.

Ingredients

• 1 1/2 cups apple juice, white grape juice, or milk (almond, coconut, or dairy)
• 1 1/2 cups blueberries, frozen
• 3/4 cup vanilla Greek yogurt
• Fresh blueberries and mint sprigs for garnish (optional)

Directions

1. Blend juice, frozen blueberries, and yogurt until smooth (or desired smoothie consistency).
2. Pour into glass jar.
3. Add blueberries or mint for garnish (optional).

Recipe courtesy of Dinner at the Zoo.

Ingredients

Cookie Dough

• 1 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Filling

• 1 cup walnuts, chopped
• 1/2 cup brown sugar
• 1/4 cup sour cream

Directions

1. Preheat oven to 350° F.
2. Cream 1 cup brown sugar and 1/2 cup butter until smooth. Mix in egg and vanilla.
3. Sift flour, baking soda, and salt. Add to wet ingredients and mix.
4. Scoop with 1 1/2-inch cookie scoop onto parchment paper-lined baking sheet. Indent each cookie for filling.
5. In a separate bowl, combine walnuts, 1/2 cup brown sugar, and sour cream. Fill indentations.
6. Bake for 11-12 minutes until cookies start to brown.
7. Cool for 5 minutes on baking sheet, then transfer to wire rack for further cooling.

Recipe courtesy of Barefeet in the Kitchen.

Ingredients

• 1 cup milk (whole or 2%)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp granulated sugar
• 2 tbsp chocolate chips
• 1-2 drops vanilla extract
• Marshmallows for garnish (optional)

Directions

1. Heat milk, cocoa powder, and sugar in a saucepan over medium-low/medium heat until warm. Whisk frequently and do not allow to boil.
2. While still whisking, add chocolate chips until they melt.
3. Whisk in vanilla.
4. Pour into mug.
5. Add marshmallows for garnish (optional).

Recipe courtesy of Celebrating Sweets.

Ingredients

• 2 cups white sugar
• 1 1/2 cups all-purpose flour
• 1 cup butter, melted
• 4 eggs
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup walnut halves (optional)
• Powdered sugar for garnish (optional)

Directions

1. Preheat oven to 350° F. Grease a 9"x13" pan.
2. Mix sugar, flour, butter, eggs, cocoa powder, vanilla, baking powder, and salt in a bowl. Pour and spread mixture into pan. Garnish with walnut halves (optional).
3. Bake for 20-30 minutes or until top is dry and edges start to pull away from pan edges.
4. Allow to cool. Cut into squares. Garnish with powdered sugar (optional) for static TV effect.

Recipe courtesy of AllRecipes.

Ingredients

• 16 oz marshmallows
• 4 tbsp unsalted butter
• 8 cups Rice Krispies cereal
• 10 oz Nerds candy

Directions

1. Grease 9"x13" pan with non-stick cooking spray.
2. In a large pan, mix mashmallows and butter over medium heat. Stir until melted and smooth.
3. Remove from heat and mix in Rice Krispies and Nerds until coated.
4. Spread into pan. Press lightly to even out layer of mixture. It may help to spray non-stick cooking spray on your hand or use parchment paper to flatten.
5. Let cool and cut into bars.

Recipe courtesy of Rachel Cooks.

Ingredients

Cupcakes

• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup sour cream
• 1 egg
• 1 tbsp orange zest
• 1 1/2 tsp vanilla extract
• 1 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup milk

Icing

• 1 stick butter, softened
• 1/4 cup orange juice
• 1/2 tsp vanilla extract
• 3 cups powdered sugar
• 1 tbsp heavy cream
• Green food coloring

Directions

Cupcakes

1. Preheat oven to 350° F.
2. In a stand mixer, cream 1 cup sugar and 1/2 cup softened unsalted butter. Mix in sour cream, egg, orange zest, and vanilla.
3. In a separate bowl, mix flour, baking powder, baking soda, and salt.
4. Add some of the dry ingredients to stand mixer and whisk, then add some of the milk to the stand mixer and whisk. Repeat until all ingredients are whisked and batter is just combined.
5. Pour batter into cupcake liners, about 3/4 full.
6. Bake for 15-18 minutes. Center should bounce back when touched and a toothpick should have some crumbs on it. If there is batter on the toothpick, let them bake longer. If the toothpick is dry, pull them immediately.
7. Allow to cool on baking rack.

Icing

1. Cream 1 stick softened butter, orange juice, and vanilla.
2. Mix in powdered sugar, 1/2 cup at a time, until icing has thickened.
3. Stir in heavy cream.
4. Mix in green food coloring to reach desired color.
5. Add icing to piping bag and pipe onto cooled cupcakes.

Recipe courtesy of Joyfully Mad.

Ingredients

Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 tsp vanilla extract (optional)

Boba

• 10 cups water
• 1 cup dried boba tapioca pearls (quick cooking or 5-minute type)

Tea

• Crushed ice
• 1 1/2 cups black tea, brewed and chilled
• 1 1/2 cups mango nectar
• 1/4 cup light cream or half-and-half

Directions

1. Make a simple syrup by mixing sugar and 1 cup water and cooking over medium heat until sugar has dissolved completely. Alternatively, microwave in 1-minute intervals. Add vanilla extract (optional). Chill in refrigerator.
2. Boil 10 cups water and cook boba, stirring gently. After about 7 minutes, the boba should float to the surface. When they do, cover and cook for 3 more minutes.
3. Remove from heat. Let boba sit for 5 minutes, then drain and rinse to cool for at least 20 seconds.
4. Mix boba into simple syrup. Return to refrigerator to chill.
5. Pour boba mixture into two glasses or wide-mouth soda bottle. Add crushed ice and pour black tea over ice until glass is half full. Add mango nectar and two tbsp each light cream or half-and-half.

Recipe courtesy of Sprinkle Bakes.

Ingredients

• 1 box (3.4 oz) pistachio instant pudding mix
• 20 oz can crushed pineapple
• 1 cup miniature marshmallows
• 1/2 cup nuts, chopped
• 1 container (8 oz) Cool Whip
• Maraschino cherries (optional)

Directions

1. Combine pistachio pudding mix, pineapple and juice, marshmallows, and nuts.
2. Stir in Cool Whip and chill.
3. Garnish with Maraschino cherries (optional).

Recipe courtesy of Mom on Timeout.

Ingredients

• 1 tbsp chocolate syrup (normal or dark chocolate)
• 1 pint mint chocolate chip ice cream
• 1 cup whole milk
• 1 oz creme de menthe (optional)
• Whipped cream or Cool Whip (optional)
• Semi-sweet chocolate chips (optional)

Directions

1. Hold glass at angle and squirt chocolate syrup inside. Freeze glass to set chocolate.
2. Blend ice cream, milk, and creme de menthe (optional).
3. Pour into glass and garnish with whipped cream or Cool Whip (optional) and chocolate chips (optional).

Recipe courtesy of Life Love and Good Food.