Birthday Party Snack Ideas

Elevate the fun with irresistible party food! Looking for birthday party snacks for kids? Planning the food menu is an important part of any party, but when it comes to kids, you want to make sure you’re choosing foods that they will love and actually eat! 

• CHICKEN NUGGETS – It’s hard to go wrong with chicken nuggets. They are a classic kid favourite, and you can serve them with different dipping sauces like ketchup or barbecue sauce.

• POPCORN – Popcorn is a great snack that kids love. It is better suited for older kids rather than toddler parties though. You can offer different flavours like buttered popcorn, caramel, or sweet and salty.

• FRENCH FRIES BOARD – A board of different type of fries with their favorite sauces to dip in is easy and sure to be a popular snack 

• SAVORY SNACKS – Chips, pretzels, crackers.

• MINI QUICHES – Mini quiche is often a crowd pleaser if you’ve also got adults to cater for at your kid’s party.

• MINI BAGELS– Get some freshly baked small bagels and spread them with cream cheese for a quick lunch platter idea. For a healthy twist, leave them in half and top the cream cheese with slices of fresh fruit too.

OREO BROWNIES

Ingredients:

• 250g butter, melted
• 1  cup plain flour (see notes)
• 3/4  cup white sugar
• 3 eggs
• 1/2 cup cocoa
• 20 Oreos
• 1 tsp vanilla essence
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup choc chips

Instructions

1. Preheat oven to 350 (180 degrees Celsius). Line a square brownie pan with baking paper and set aside.
2. Melt butter then mix in flour, sugar, cocoa powder, vanilla essence, eggs, baking powder, salt and chocolate chips.
3. Pour half of the mixture into the prepared pan and add a layer of Oreo cookies on top.
4. Pour the remaining mixture over the Oreos, then add broken Oreo pieces over the top.
5. Bake for approximately 20 minutes or until cooked.
6. Once cooled, cut into squares and enjoy.

Notes

Tip: For really fudgy, moist brownies, reduce the amount of flour to half or 3/4 a cup instead of using a full cup.

Optional: Instead of milk chocolate chips, mix in dark chocolate or white chocolate chips instead or add walnuts for extra crunch.

To Store: Store brownies in an airtight container for up to 3 days. They can also be frozen for up to 2 months.

Add a twist to plain salty popcorn by making AMAZING CARAMEL POPCORN

Ingredients

• 2 tablespoons coconut oil (substitute peanut or olive oil)
• 1/2 cup popcorn kernels
• 8 tablespoons unsalted butter, 1 stick
• 2 cups light brown sugar, packed
• 1/4 cup dark corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla

Instructions

1. Set the oven rack to the middle position and preheat to 250 degrees F. Line a large sheet pan with parchment and spray with non-stick cooking spray; set aside. 
2. In a large, heavy bottom pot (6 quarts or larger) with a lid, add the coconut oil and turn the heat to medium-high. Once the coconut oil has melted, add 3 corn kernels, cover the pot and listen for the kernels to pop. This should take 1-2 minutes.
3. Once the 3 kernels have popped, this is an indication that the oil is hot enough for popping the corn. Add all the remaining kernels to the pot and give the pot a good shake (with the lid tightly covered) to distribute the kernels evenly; adjust the lid to be slightly ajar.
4. Continue cooking the kernels while listening for the popping to stop, approximately 1-2 minutes. Remove the lid from the pot and pour the popcorn into the prepared sheet pan, removing any unpopped kernels; set aside.
5. In a medium saucepan over medium heat, melt the butter. Add the sugar, corn syrup, vanilla and salt. With a spatula, stir until combined. Heat the syrup, stirring occasionally, until it reaches 250 degrees F on a candy thermometer, about 5-10 minutes. 
6. Pour the syrup over the popcorn and stir to combine. Work quickly as the syrup hardens fast. Spread the popcorn in an even layer and bake in the preheated 250 degree oven for 1 hour. 
7. Before serving, allow the caramel corn to cool completely, then break into pieces. 

HOT COCOA BOMBS

Make these white chocolate hot cocoa bombs before the party and serve the kids the most delicious dessert in a mug! This is the most fun way to have hot cocoa and it’s a fun activity for winter parties. You could even make them at the party for a fun activity that kids can take home at the end.

Ingredients

• 120g white chocolate melts
• 6 teaspoons of mini marshmallows
• 6 teaspoons of hot chocolate mix
• Decorations of choice, e.g sprinkles

Equipment

• Food safe paint brush or spoon
• Silicone moulds

Instructions

1. Add 120g of white chocolate melts into a micro safe bowl. Heat for 30 seconds and stir. Continue heating in 20-second intervals and stirring in between until chocolate is fully melted.
2. Using a baking paintbrush or the back of a small spoon, coat the silicone moulds completely in a layer of the chocolate.
3. Place the coated moulds flat in the freezer for approximately 3 minutes, or until set.
4. Coat the moulds with another layer of melted chocolate to make the sides thicker since a lot of the chocolate would have settled at the bottom. Chill in the freezer for a further 3 minutes until set.
5. Very gently pull back the moulds from the chocolate and carefully push the chocolate out. Avoid touching the chocolate with your fingers so that it does not melt.
6. Place a small microwave-safe plate in the microwave for 45 seconds.
7. Remove the plate and place one of the half bombs on the warm plate for a couple of seconds so it can melt the edge.
8.  Quickly fill that mould with 2 teaspoons of hot chocolate mix followed by 2 teaspoons of mini mallows.
9. Take another half bomb and repeat step 9 by melting the edge on the warm plate.
10.  Place the second chocolate half on top of the first and hold together for a few seconds for the melted edges to bond.
11.  Repeat this process for the other 2 bombs (or any extras you plan to make.
12.  Use leftover melted chocolate to drizzle over your bombs with a spoon or piping bag. Add any extra decorations such as sprinkles quickly before the drizzle hardens.
13.  When ready to drink, warm your milk in the microwave or stovetop, add to mug then pop a bomb into the mug, allowing it to melt. Stir before drinking. Alternatively, add the chocolate cocoa bomb first and pour the hot milk over the top.

Notes

Tips & Variations:

• Keep the chocolate from hardening by placing your small bowl inside a larger bowl with hot water at the bottom.
• Focus on adding chocolate to the sides of your bombs when doing the second chocolate later, as the first layer would have settled in the bottom.
• Switch white chocolate for milk, dark or flavoured chocolate for a different hot chocolate flavour.
• Add extra fillings to your bombs, such as peppermint, chocolate chips, sprinkles.

Recipes from Simplify Create Inspire