Upgrade your favorite snacks like Doritos-crusted cauliflower, rocky road clusters, and cookies and cream sandwiches

Whether your go to snack is a bag of chips, popcorn or cookies, we have some serious chef-approved upgrades just in time for National Snack Day.

Dan Churchill, chef and owner of Charley St. in New York City, joined "Good Morning America" to share some homemade snacks that combine nostalgic favorites with a dash of creativity to make something fun and new.

Cookies and Cream Oreo Sandwiches

Ingredients113g (1 stick) butter, soft
1 cup sugar
1 3/4 cups flour
1 cup Hershey’s chocolate chips, melted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
8 Oreos, crushed

For the cream
4 cups soaked cashews
1 cup warm water
2 tbsp maple syrup
1 tbsp vanilla
20 Oreos crushed

Directions

Preheat oven to 350 degrees.

Using a hand mixer, mix the soft butter with the sugar. Add the melted chocolate. Stir in the flour, baking soda, baking powder, and salt. Add the crushed Oreos.

Let the dough rest in the fridge for 15 minutes. Roll 2 inches balls with the dough. Bake for 13 minutes.

For the cream: In a blender, blend the soaked cashews with the water. Add the water gradually. You are looking for a creamy but thick consistency. Stir in the maple syrup and vanilla extract.

To assemble: On a cookie, add a dollop of cream. It should be about 1 inch thick. Cover with another cookie. Roll the cookie sandwich in the crushed Oreo powder.

Popcorn Honeycomb bars

Ingredients
1 cup dry corn kernels, popped into pop corn
1 tbsp oil
2 tbsp salt
3 cups sugar
1 tbsp baking soda
1 cup Hershey’s chocolate chips, melted

Directions

For the popcorn: In a pot on medium-high heat, drizzle olive oil. Stir in the corn. Let it pop. Add the salt.

For the honeycomb: In a pot on medium heat, add the sugar. Let it cook until it forms a golden brown caramel (about 6-7 minutes). Remove from the heat. Add the baking soda. Mix consistently until it thicken.

For the chocolate: In a double boiler, melt the chocolate.

To assemble: In a tin, add the honeycomb, top with the popcorn. Drizzle the melted chocolate. Let it sit in the fridge for at least 1 hour.

Dorito-Crusted Cauliflower Bites

Ingredients
For the cauliflower
1 cauliflower head, cut into florets
1 cup flour
1 1/2 cups milk
1 tbsp olive oil
Salt and pepper
1 bag of Doritos

For the aioli
1 pack silken tofu
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp olive oil
Salt and pepper

Directions

Preheat oven to 350 degrees. Crush Doritos. In a bowl mix the flour with the milk and olive oil. Add salt and pepper. Dip the cauliflower florets into the batter. Then dip the cauliflower into the Dorito powder.

Bake for 25 minutes.

For the aioli: Blend all the ingredients in a blender until smooth.

Serve the wings with the sauce.

Rocky Road Almond clusters

Ingredients
1/2 bag Hershey’s chocolate chips
1 bag melted peanut butter chips
1 cup corn flakes
1 cup mini marshmallow
1 cup almonds whole with brown skin toasted

Directions
In a double boiler over medium-high heat, melt the chocolate and peanut butter chips.
Place 1 tsp sized dollops On parchment lined baking sheet. Top with Marshmallows, cornflakes and almonds.
Refrigerate 15 minutes until set.