Edible Snack Bowl Recipes

SWIRLED EDIBLE BOWLS

Steps:

• Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
• Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
• Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.

EDIBLE CEREAL TREAT BOWLS FOR ICE CREAM SUNDAES

Steps:

• Spray the insides of the larger bowls from 2 sets of nesting small cereal bowls with nonstick cooking spray.
• In a large pot over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Stir in the cereal and coat thoroughly in the marshmallows. Transfer the cereal mixture to a large bowl to cool slightly until you can handle it. The mixture should still be warm.
• Spray your hands with cooking spray and work the cereal treat into the prepared cereal bowls. Spray the bottoms of the 2 smaller bowls and press into the cereal treat mixture to form bowls. Allow the cereal treats to cool to room temperature and harden.
• Once cooled, unmold the bowls, add your favorite ice cream and toppings and enjoy!

EDIBLE CHOCOLATE BOWL

Steps:

• Put the chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring occasionally. Continue heating the chocolate for 10 seconds at a time until completely melted; be careful not to burn the chocolate. Stir until smooth. Let it cool slightly; the heat can pop the balloons.
• Blow up 2 latex balloons to 4 to 6 inches in diameter and tie. Carefully dip each balloon in the chocolate. Rotate and slightly tilt each balloon, allowing the chocolate to go up the sides. Use a spatula or the back of a spoon to spread the chocolate up the sides.
• Cool the balloons in the refrigerator tie-side down in a glass bowl or muffin tin for 5 minutes to set. Carefully snip the ties off with scissors to remove the balloons. The balloons should separate from the chocolate. If the balloons are still stuck to the chocolate, carefully peel off.
• If you'd like the bowls to sit flat for serving, add a dollop of melted chocolate, about 1/2 tablespoon, to the center of the bottom of the bowls and place on a piece of parchment paper. Let set in the refrigerator for a few minutes.

GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
• Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
• Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
• Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
• Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
• Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
• Enjoy!

EDIBLE PARMESAN CHEESE BOWLS

Steps:

• Preheat oven to 350°F - use middle rack.
• Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
• Cut individual sheets of parchment paper according to desired number of bowls.
• Make an appropriate size circle on each sheet of parchment paper.
• Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
• Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
• Serve your favorite salad in these delicious edible bowls.
• Pictured is my pear and apple salad - a delicious combination.

EDIBLE COOKIE BOWL

Steps:

• In a medium bowl, mix together flour, cocoa powder, almonds and salt.
• In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg, and vanilla until light and fluffy.
• Beat in flour mixture.
• Preheat oven to 350 degrees.
• Roll dough out to 1/8 inch thickness.
• Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes.
• Cover prepared loaf pan with cutouts, overlapping them slightly.
• Bake cookie bowl until edges are firm, about 10-12 minutes.
• Transfer pan to a wire rack and cool completely.
• To remove the cookie bowl, carefully lift it off the foil-lined loaf pan.
• Remove foil.
• Arrange other cookies or goodies in the cookie bowl.
• Cover loosely with plastic wrap until ready to serve.

EDIBLE CHOCOLATE SPRINKLE BOWLS

Steps:

• ADDITIONAL MATERIALS: 2 small bowls, sharp pin.
• Blow up small balloons, about 6 inches in diameter.
• Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on.
• Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth.
• Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to.
• Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking.
• Immediately add sprinkles to the bowls by tossing them onto the chocolate.
• Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used.
• Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them.
• Peel the plastic away from the balloon, slowly if it's sticking.
• Fill with ice cream and desired toppings!

EDIBLE SALAD BOWL

Steps:

• Pour oil into deep fryer to depth of 3 inches and heat to 375°.
• Lay 1 egg roll wrapper flat on surface of oil and press with ladle until completely submerged. Without removing ladle, fry wrapper until golden brown and crisp, about 1 to 2 minutes. Carefully remove from oil, slip ladle out and invert "bowl" onto paper towel to drain. Let cool completely.
• Repeat with remaining wrappers.