The chances are if you have school-age children, you’ve already done more than your fair share of bake sales.

Me? I love a good bake sale and after several tours of duty, now consider myself a veteran.

I’ve learned through experience that the golden oldies are the true crowd pleasers: usually anything with chocolate, brownies or chocolate covered pretzel sticks, all go down a storm. While I personally love an organic sea-salt and lavender cookie, I appreciate that they’re not guaranteed to make the top 10 list.

Anywho, here’s a great recipe that may not be the healthiest, but is still a good way to use up leftover Halloween candy you might have.

If you don’t have Snickers, then Twix or Almond Joy are good alternatives.

Snickers Bar Cookies
(Makes about 4 dozen)

•     1 cup butter, softened (2 sticks)
•     1 cup creamy peanut butter
•     1 cup light brown sugar
•     1 cup sugar
•     2 eggs
•     2 tsp. vanilla
•     3 1/2 cups all-purpose flour, sifted
•     1 tsp. baking soda
•     1/2 tsp. salt
•     2 (13 oz.) packets of Snickers miniatures (about 60 candies

Preheat oven to 350°F.

Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough 2 to 3 hours.

Unwrap all the Snickers. Remove dough from the refrigerator. Shape about 1 tablespoon of dough around each candy. Place on a greased cookie sheet and bake for 10 to 12 minutes. Let cookies cool on baking rack.

Here’s a few hints on baking for bake sales

Play it Safe: People should be able to relate to the flavors. Get creative but remember the point is to make a sale, not a science experiment.

People eat with their eyes: Well not literally but presentation is VERY important. Stock up on some ribbon and cellophane. You can find really pretty twine at a craft shop.

The best things come in small packages: I like to wrap things individually as they keep better. Also people are inclined to buy more….some for now, some to take home. A good way to package cupcakes is in a small, clear plastic cup or a small mason jar.

Label it: With so many food allergies these days, it is good to make a label or sign that clearly lists your ingredients.

Rain or shine: Make something weather appropriate. If food is sitting outside for a while, make sure it will not melt into a mushy mess.

Share the Love: If you are going to work at the bake sale table, prepare some samples/small bites to hand out. How many times have you bought something just because you were given a free sample.

The road is rocky: Bear in mind how you intend to transport it there.There is nothing worse than spending all day baking to then watch your cupcakes all smoosh together on your drive.

If you’re still daunted by baking something, you can still pick up something from one of the really good bakeries in town.

Related Posts:

• Cupcakes and Tea Parties, Oh My! New Shop Opens in Montclair
• What’s for Dinner? Berry Cupcake Muffins
• Food Rules