CAKE BATTER POPCORN MIX
Servings: 6
INGREDIENTS:
10 cups salted popped popcorn 2 cups Sun-Maid Raisins
3 tablespoons butter
3 cups mini marshmallows
1⁄2 cup cake mix
1⁄4 cup multi-colored sprinkles 1⁄4 cup white chocolate chips
PREPARATION:
In a large bowl, mix together popcorn and Sun-Maid Raisins. Set aside.
Melt butter in a medium pot over low heat. When melted, stir in mini marshmallows.
Once mini marshmallows have fully melted, stir in cake mix.
Working quickly, pour mixture over popcorn and raisins, and toss. Mix in sprinkles, then
spread popcorn on a parchment-lined sheet tray.
Place white chocolate chips in a microwave-safe bowl. Microwave until melted, using
30-second increments and stirring in between.
Drizzle popcorn with melted white chocolate and let cool before serving.
SALTED CARAMEL CHOCOLATE-COVERED RAISINS
Servings: 6
INGREDIENTS:
2 cups dark chocolate chips 2 tablespoons coconut oil
2 cups Sun-Maid Raisins
1⁄2 cup salted caramel
Flaky salt
PREPARATION:
Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave until
melted, using 30-second increments and stirring in between.
Stir half of the raisins into the chocolate. Use a fork to pick up clumps of raisins and drop
them into small clusters on a parchment-lined sheet tray. Repeat with the rest of the
raisins. Freeze clusters for 10 minutes.
Drizzle with salted caramel and sprinkle with flaky salt.
BUG BITES
Servings: 6
INGREDIENTS:
1 bunch celery, trimmed and cleaned
1⁄2 cup peanut butter
1⁄2 cup chocolate hazelnut spread
1⁄2 cup cream cheese
3 (1-ounce) boxes Sun-Maid Raisins
3 (1-ounce) boxes Sun-Maid Vanilla Yogurt Flavored Raisins
PREPARATION:
Cut celery stalks into 3-inch lengths.
Fill a third of the stalks with peanut butter, a third of the stalks with chocolate hazelnut
spread, and a third of the stalks with cream cheese.
Top each stalk with either Sun-Maid Raisins or Sun-Maid Vanilla Yogurt Flavored
Raisins.
