Game Day Halftime Snack Board

By the time halftime rolls around on game day, it'll be time for more snacking, so bring it on with this elaborate and delicious snack board! With some planning in advance, you can put out a really interesting and tasty selection of snacks.

Prep Time:
1 hrs
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hrs 40 mins
12 servings


Creamy Mustard Dipping Sauce:

  • 1 cup mayonnaise

  • 4 teaspoons dry mustard powder (such as Colman's®)

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon steak sauce

  • 1 teaspoon half-and-half

  • 1 teaspoon lemon juice

  • ½ teaspoon sriracha sauce

  • salt to taste

  • 12 puff pastry shells (such as Pepperidge Farm®)

Cheesy Bay Scallop Filling:

  • 2 tablespoons butter, divided

  • 12 ounces bay scallops

  • cup sliced mushrooms

  • 1 tablespoon minced shallot

  • ½ cup half-and-half

  • 1 tablespoon all-purpose flour

  • 2 tablespoons dry white wine

  • 1 tablespoon dry sherry

  • ½ teaspoon lemon juice

  • ½ teaspoon Dijon mustard

  • ¼ cup shredded Parmesan cheese

  • 1 tablespoon chopped fresh tarragon

  • ground black pepper to taste

Quarterback Attack Shooters:

  • 4 fluid ounces gin

  • 2 fluid ounces sweet vermouth

  • 2 teaspoons maraschino cherry juice

  • 2 dashes orange bitters

  • 4 maraschino cherries

  • 1 bunch red grapes

  • 1 pound cooked shrimp

  • 1 lemon, cut into wedges

Hot Pepper Jelly Chips:

  • 4 ounces goat cheese, softened

  • ½ cup hot red pepper jelly

  • 4 slices bacon, cooked and crumbled

  • 24 large, ridged potato chips (such as Ruffles®)

  • 24 thin slices jalapeno pepper (Optional)


  1. Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.

  2. Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.

  3. Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.

  4. Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.

  5. Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.

  6. Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.

  7. Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.

  8. Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.

  9. Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

Cook's Note:

The mustard dipping sauce can be made in advance and refrigerated until needed. Bake the puff pastry shells in the morning and cool. Store in an airtight bag and fill just before serving.

Nutrition Facts (per serving)

617 Calories
38g Fat
40g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 617
% Daily Value *
Total Fat 38g 49%
Saturated Fat 11g 55%
Cholesterol 120mg 40%
Sodium 752mg 33%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 16g
Protein 25g
Vitamin C 16mg 80%
Calcium 102mg 8%
Iron 4mg 22%
Potassium 404mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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