2021 Shibley Chef Recipes from Cooking

Lunchbox S’mores Bars

  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/2 cup graham cracker crumbs
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 cups miniature marshmallows
  1. In a large bowl, beat together butter, brown sugar, flour, and graham cracker crumbs.
  2. Press evenly into a 9 x 9 square baking dish that has been coated with non-stick spray.
  3. Sprinkle chocolate chips and marshmallows evenly over top.
  4. Bake at 375 degrees for 12 to 15 minutes or until the marshmallows are toasted brown.
  5. Cool before slicing and serving.

Chocolate Chip Cookie Bars

1 (15.25 Ounce) Box Yellow Cake Mix*
  • 2 Large Eggs
  • 1/2 Cup Butter, Melted
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 inch baking dish with non-stick cooking spray and set aside.
In a large bowl stir together the yellow cake mix, eggs, melted butter, and vanilla until well combined.
  4. Fold in the chocolate chips.
  5. Scoop batter into prepared pan (batter will be very thick) and press down evenly into the pan using a spatula.
  6. Bake in preheated oven for 20-25 minutes, until golden brown around the edges.
  7. Cool and cut into bars.

*Chocolate cake mix can be used to make Double Chocolate Chunk Cookie Bars.

Crunch Bars

  • 24 oz. chocolate chips
  • 2 1/2 c. Rice Krispies
  • Pinch of flaky sea salt
  • mini marshmallows, white chocolate chips and rainbow sprinkles for decorating the top
  1. Line baking pan with parchment paper or foil.
  2. Over a double-boiler or in a microwave using 50 percent power, melt chocolate chips.
  3. Transfer to a large bowl and immediately add in Rice Krispies.
  4. Using a spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate.
  5. Pour into prepared pan.
  6. Sprinkle with toppings and refrigerate until set, about 30 minutes.
  7. Slice into bars and serve cold or at room temperature.

Cinnamon Crumb Dessert Pizza

crumb topping:

  • 1 cup flour
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 cup softened butter


  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 tbsp milk
  1. Mix flour, softened butter, brown sugar, white sugar and cinnamon in a bowl until it forms a crumble (don’t mix into a paste).
  2. Sprinkle the crumbs onto a stretched homemade or store bought pizza dough.
  3. Bake at 450 for 15 minutes or so.
  4. While the pizza is cooking, mix all three icing ingredients in a small bowl.
  5. When pizza is ready, slice and drizzle the icing on top.


  • 1 1/2 cups softened unsalted butter
  • 3/4 cup powdered sugar
  • 1 tbs vanilla
  • 3/4 tsp salt
  • 3 cups flour
  • 2 cups mini chocolate chips
  • additional powdered sugar for dusting the tops
  1. Beat butter until creamy
  2. Add powdered sugar, vanilla extract and salt, and beat.
  3. Gradually add the flour until well incorporated and stir in chocolate chips.
  4. Let cookie dough chill in the fridge.
  5. Roll dough into balls (about 1tbs of dough each) and place on lined baking sheet. Since the dough is cold, they shouldn’t spread.
  6. Bake at 375 for about 15 minutes.
  7. Once slightly cooled, sift powdered sugar on top and enjoy!

Shibley’s Favorite Chewy Oreo Bars

  • 15 oreos
  • 15 marshmallows
  • 1tbs butter or 1 tbs veg oil
  1. Place Oreos in ziplock baggie and crush them with hands
  2. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes
  3. Pour crushed Oreos into marshmallows and stir
  4. Transfer to lined pan and let set
  5. Cut into bars and eat

Edible Chocolate Chip Cookie Dough

  • 8 tablespoons unsalted butter (4 oz), at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose heat-treated flour ****
  • 1/4 teaspoon fine sea salt
  • 1/2 cup regular or mini semisweet chocolate chips


  1. In a large bowl with an electric mixer on medium speed, beat the butter and sugars until light and fluffy, 2 to 3 minutes (we mix this by hand in our Shibley kitchen).
  2. Mix in the milk and vanilla.
  3. Reduce the speed to low or switch to a spoon and stir in the flour (make sure to sift) and salt until incorporated.
  4. Stir in the chocolate chips (we use mini chips at camp).
  5. The cookie dough can be consumed immediately or covered and saved in an airtight container in the refrigerator for up to 3 days. Don’t bake it.

***To heat treat flour, spread flour on baking pan and cook at 350 for 5 minutes. Allow to cool before using.

Banana Chocolate Chip Muffins

  • 1 banana
  • 1 cup yellow cake mix
  • 1/8 cup veg oil
  • 1 egg
  • 1 cup mini chocolate chips
  1. Mash banana
  2. Mix in all other ingredients
  3. Scoop into greased muffins tins
  4. Bake for 20 minutes for 350

Birthday Cake Puppy Chow

  • 1 1/4 cup Rice Chex
  • 3oz. white chocolate
  • 1/4 cup rainbow sprinkles
  • 1/4 powdered sugar
  1. Melt chocolate in the microwave
  2. Pour melted chocolate over Chex and gently fold to cover cereal
  3. Mix in sprinkles
  4. Mix in powdered sugar
  5. Gently fold until cereal pieces separate and feel dry
  6. Let chill for a few minutes and enjoy!

Soft Pretzels

  • 1 package of Pizza dough
  • 1 Egg
  • Rock Salt – perfect for pretzels
  • 1⅓ cups baking soda
  • 1 quart warm water
  1. Preheat oven to 350
  2. Create your baking soda bath – mix warm water and baking soda
  3. Cut up the pizza dough in small bite-size pieces
  4. Dip all the pieces into the baking soda bath
  5. Place pieces onto a baking sheet
  6. Whisk egg and brush egg onto the dough pieces
  7. Sprinkle the dough with salt
  8. Bake for 12 minutes – you want the dough to be golden brown

Churro Chips

  • 1/2 cup Sugar
  • 1 tsp Cinnamon
  • 15 small 6 1/2″ Flour Tortillas
  • 6 tbsp melted Butter
  1. Preheat oven to 350
  2. Combine sugar and cinnamon in a large baggie
  3. Spray a baking sheet(s) with nonstick cooking spray
  4. Cut the tortillas into triangles
  5. Brush each with melted butter
  6. Place triangles into baggie and shake to coat
  7. Place tortillas on baking pan
  8. Bake for about 8-10 minutes until light, golden brown

Monkey Bread Minis

  • 1/2 cup melted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • Fresh pizza dough (Pillsbury refrigerated biscuits work well too)
  1. Grease muffin tin.
  2. Mix butter and brown sugar, then spoon 1 tbs of the mixture into each muffin cup
  3. Mix granulated sugar and cinnamon in a large baggie.
  4. Cut dough into small bites, place into baggie and shake to coat.
  5. Place a few pieces in each muffin cup
  6. Bake at 350 for 12-15 minutes
  7. Cool 1 minute and turn upside down to serve

Easy Molten Chocolate Lava Cakes

  • 2 cups semi-sweet chocolate chips
  • 1 cup (2 sticks) butter
  • ½ cup flour
  • 1 cup powdered sugar
  • ¼ tsp salt
  • 4 eggs
  • 4 egg yolks
  1. Preheat the oven to 425F.
  2. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
  3. Put butter and the chocolate chips in a microwave-safe bowl.
  4. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture is smooth.
  5. Whisk the eggs and egg yolk in a large bowl until combined.
  6. Add the flour, salt, powdered sugar, melted chocolate and butter.
  7. Mix everything until combined.
  8. Spoon the batter into the muffin cups.
  9. Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
  10. Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
  11. Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down.
  12. Bang the muffin cups with your fist to help release the molten lava cakes.
  13. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
  14. Transfer the chocolate lava cakes to the individual plates and serve immediately.

2022 Enrollment Information for Shibley Day Camp

We are excited to announce our 2022 Dates & Rates. Our Alumni Loyalty Rates with the biggest discounts for Summer 2022 will be available until Friday, August 27. 

Tours are available during the week of 8/23-8/27.

  • A $750 deposit per child will hold the Alumni Loyalty Rates for any length program your child attends next summer.
  • You do not have to know your schedule for next summer to enroll. Choose any weeks now and adjust them in the spring. There is a 4 week minimum.
  • The deposit and all payments are 100% refundable through April 15, 2022.
  • Credit cards may be used for deposits through 8/27 without a processing fee.
  • After 8/27 all credit card payments, including deposits, will incur a 3% fee.

Camp Calendar:

    • Week 1A: Wed. 6/29 thru Fri. 7/1*
    • Week 2: Tue. 7/5 thru Fri. 7/8**
    • Week 3: Mon. 7/11 thru Fri. 7/15
    • Week 4: Mon. 7/18 thru Fri. 7/22
    • Week 5: Mon. 7/25 thru Fri. 7/29
    • Week 6: Mon. 8/1 thru Fri. 8/5
    • Week 7: Mon. 8/8 thru Fri. 8/12
    • Week 8: Mon. 8/15 thru Fri. 8/19
    • Week 1B: Mon. 8/22 & Tue. 8/23*

*Week 1 enrollments will be entitled to Week 1A & 1B or 5 total camp days due to the bookend schedule.

**Week 2 enrollments will be entitled to one additional day of camp due to the July 4 holiday.



Please email heath@shibleydaycamp.com or call the office at (516) 621-8777 if you have any questions about Summer 2022.