I got the idea for this chocolate bag from The Divvies Bakery cookbook, which features kid-friendly dairy-, egg-, and nut-free recipes. For the “Brown” Chocolate Bag, all you need is a clean, unused coffee bean bag that’s lined with plastic and some melted chocolate. Paint the inside of the bag (I used a spoon), let the chocolate freeze for at least thirty minutes, and then carefully peel off the wrapper. Fill with ice cream, candy, fresh fruit, sorbet, or all of the above. Talk about easy. Or get Divvies’ kit, which comes with four bags for molds, and two bags of chocolate chips.
Andrea Pyros writes often about parenting for publications including Mint, LearnVest and Sesame Street Family. She lives in New York’s Hudson Valley and is the mother to two children, one of whom has food allergies and the other of whom refuses to eat eggs even though he can.