Cookies for Kids' Cancer: Best Bake Sale Cookbook by Gretchen Holt-Witt

Author:Gretchen Holt-Witt [Holt-Witt, Gretchen]
Language: eng
Format: azw3
Publisher: HMH Books
Published: 2011-09-13T00:00:00+00:00

bake sale tip keep it clean

It’s important to keep your bake sale clean and use proper hygiene. Hands touching food should be covered in gloves. Change gloves often, especially after handling any treats with nuts. Ask volunteers with long hair to pull it back or wear a hat. Have as many food items as possible covered with either glass, plastic wrap, or see-through plastic to keep any friendly insects from sampling the precious goods!

chocolate-crusted coconut-filled bars

yield: 32 bars

The combination of chocolate, coconut, and walnuts makes these crunchy-and-chocolate-y on the bottom, gooey-and-rich on top brownies reminiscent of German Chocolate Cake. A bit time- consuming but worth every minute.

for the chocolate crust

2 ounces unsweetened chocolate, chopped

2 cups all-purpose flour

1 cup confectioners’ sugar

1⁄2 teaspoon kosher salt

2 sticks (1⁄2 pound) unsalted butter, chilled and cut into small pieces

for the coconut filling

Two 14-ounce cans sweetened condensed milk

2 cups sweetened flaked coconut

1 cup walnuts or pecans, toasted (see Tip) and lightly chopped

1 cup semi-sweet chocolate chips

• Preheat the oven to 350˚F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift up the bars.

• To make the chocolate crust: Place the chocolate in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature but do not let it harden.

• Place the flour, sugar, and salt in a food processor fitted with a steel blade and process until combined. Add the butter, one chunk at a time, and process until it is pebbly. Add the cooled chocolate mixture and process until well combined. Pour into the prepared pan and transfer to the oven. Bake until just golden, 12 to 15 minutes. Set aside to cool.

• To make the coconut filling: Place the sweetened condensed milk, coconut, and walnuts in a bowl and mix well. Spread over the cooled crust, return to the oven, and bake until just golden, 20 to 25 minutes. Immediately sprinkle the chocolate chips over the filling, top with a tent of aluminum foil, and set aside until the chips melt, about 5 minutes. Remove the foil and using a table knife, spread the chips evenly across the top of the pan. Cool in the pan and cut into 32 bars.

bake sale tip packaging

Bake sales aren’t possible without delicious fresh-baked treats. But don’t overlook the importance of pretty packaging for all those delicious baked goods. At Cookies for Kids’ Cancer, we believe that a colorful bake sale table filled with well-packaged goodies will attract people and create a memorable experience.

Packaging musts include:

• Clear bags. Whether sealable, resealable, or needing ties/ribbons, using clear bags will allow supporters to see your yummy baked good.

• Craft bags with “windows.” Because of Cookies for Kids’ Cancer’s distinctive craft-brown and green color scheme, using craft baggies is both efficient for offering baked goods by the half-dozen or dozen and they look adorable sitting on the table.

• Stickers. Cookies for Kids’ Cancer stickers are available online in our Bake Sale Kits, along with an assortment of clear bags and donation jar signs.

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