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Bake sale bestsellers

Maybe there's another thread somewhere with responses to this query and if so, point me to it. I posted a couple of months ago for ideas for jams to take to a bake sale and got great responses. Now I'm just looking for baked goods more generally. This bake sale is in a community setting, not for a school, so the treats need not be geared towards children. In fact, it might be better if they aren't. I'd love to hear what you've made for bake sales that's been a hit with the crowds! Thanks!

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  1. Hi mollyo, these brownies were a big hit for us recently:

    29 Replies
    1. re: HillJ

      omg, I have totally been meaning to make these and this is the perfect occasion! thank you for reminding me!

      1. re: mollyomormon

        oh my pleasure mollyo. that riff/combo is just too good for words.

        1. re: HillJ

          HillJ I can't wait to try those. Thanks for posting this!

          1. re: lilgi

            hey lilgi, missed you! good to see you here.
            Unlike the original recipe,
            I prefer to use the mini pretzels, bow-twists, with this so the decoration
            sits nicely on top. I just slightly break the pretzels.

            1. re: HillJ

              Thanks HillJ! Although now I never know which one I'm responding to ;D

              I agree that the choice of pretzels is important (I don't think you want the thicker ones or the logs but the ones with less of a middle since the surface is more important), the mini pretzels should be perfect for this; my preference has always been the Bachman brand but if you ask me why I couldn't explain. Chocolate covered pretzels are a favorite here (and chocolate covered corn-flakes) so these brownies should be a big hit.

              1. re: lilgi

                lilgi, may you be the 1st to know...it's just me *J* from this point forward. Hill retired from CH. He was too frustrated. So, just little old me from now on.

                1. re: lilgi

                  oh my, chocolate dipped preztels are one of my sons fav but in this recipe (just in case you consider it) would be a messy disaster.

                  1. re: HillJ

                    Oh, I only mentioned it because of the chocolate/pretzel combo, but wasn't considering doing the pretzels dipped for this. Yep that would be a mess. And I am forever glad you are still here J!

                    1. re: lilgi

                      Thanks lilgi, I appreciate it.
                      Just covering the "usual" basis :P

        2. re: HillJ

          Mollyo, since you found the pretzel topped brownies a hit I thought I would pass the original "blog of inspiration" onto you and fellow CH's. This gal knows her way around a brownie riff and provides tons of add'l inspiration for bake sales....and delish baking in general. http://www.browneyedbaker.com/recipe-...

          For instance, we made batches of this caramel/pretzel combo and sold them in bags of 10 for a bake sale. Very popular with the bake sale crowd...especially the often neglected DADS.


          1. re: HillJ

            HillJ Glad you posted this! I decided to make the pretzel cookie bars posted here:

            I remembered seeing these (you may have posted this link in a different thread). I'll report back in a few days after I make them.

            1. re: lilgi

              Oh lilgi, that particular riff on pretzel cookie bars is super chewy! BEB blog is one of my current favorites. Very approachable, adaptable recipes. Can't wait to hear about your results. The amount of baking you've shared in the past few months has been absolutely outstanding. Enjoyed every share!

              1. re: HillJ

                Thanks a bunch HillJ :D Let me know if you have any suggestions for these, I can't wait to try em.

                1. re: lilgi

                  The only variation I've tried is adding flaked coconut. And, it wasn't necessary or a good choice for these (too much going on with the addition of coconut) so I'd stick to the recipe as adapted this time.

                  1. re: HillJ

                    Will do since I'm the only coconut lover here. Thanks!

                    1. re: lilgi

                      Also a thought about the baking time. 30 mins on this is an underbake. It will look gooey, don't add time. You'll want that sweet and salty chew but don't slice (& you will be tempted!) until the batch is completely cooled. That pb drizzle (a must) needs to firm up.

                      1. re: HillJ

                        Just told one of my sons what I was making, to which he responded "that sounds pretty friggin amazing" hehe, will proceed as directed ;)

                        1. re: lilgi

                          Smart son :) My hubby enjoys them with ice cold milk and a slight (15 sec) nuke in the microwave on his slice.

                          1. re: HillJ

                            Those really look a m a z i n g. Nice blog, too, thanks for pointing it out.

                            1. re: HillJ

                              Made a double batch of this incredible chewy goodness for a fantasy football draft gathering last night - perfect! They were going 4 and 5 at a time. I didn't indulge in the peanut butter drizzle because I was craving the pretzel/chocolate/cookie dough combo and we loved them as is. I'll probably try that drizzle in the future since I know I'll keep making these.

                              I only met BEB halfway on the dark chocolate chips since I usually use pure milk chocolate for anything like this including JT's chocolate chip cookies. I mixed semisweet and milk chocolate callets and made a dark chocolate drizzle for the top; didn't crush any additional pretzels for additional topping since I thought the bars would look nicer this way.

                              This is probably the only brownie/bar recipe that I know of that calls for a 9x13-inch baking pan that doesn't skimp on thickness. I consistently defer to my 8x12-inch ceramic baker for something like this and never regret it, an extra 5 minutes baking time for me was sufficient - your 30 minutes baking time definitely spot on! Mine were slightly thicker which I like better but I wouldn't hesitate to use the 9x13-inch for these at all. Bravo HillJ another winner!

                              1. re: lilgi

                                You made my morning, lilgi. Always glad to steer you in a delish direction. Couldn't agree more on the 9x13 pan comment, no scrimp there. Pls recip on your finds...there is so much territory...the more eyes on the prize(s) the better!


                                And while we're focusing on BEB, allow me to direct your eyes to this little scone number! Another savory item bake sale (or not) worthy.

                                1. re: HillJ

                                  Lots of territory!

                                  I'm not a scone lover but this savory option made my mouth water. I would definitely try this Hillj, thanks again!

                                  Btw, I forgot to mention that making those pretzel bars finally pushed me towards this pan:

                                  David Lebovitz recommends this for an apricot/date nut bar recipe that katecm posted that's perfect for this as well, but the price held me back. I think the pretzel bars were the final push to get this since I'll be mailing out snacks for my college-bound son. I can look for that post later if anyone wants/needs it. I've gotten so much use out of my "rosette" pan already so I think it'll be worth it.

                                  1. re: lilgi

                                    My Uncle, who is a marvelous baker, has that pan. He loves it. I have NO doubt you will too and that you'll be using it! Happy shopping!

                                    1. re: HillJ

                                      Thanks! I think this is great for chewy bar treats (I like my brownies in the rosettes pan or regular pans for more middle). For the date/nut bars it's necessary to double the recipe to use the pan. I'll look for a better bargain though, there's a few places by me that have it cheaper and on-line as well, just posted for the photo.

                                      1. re: HillJ

                                        The Baker's Edge pan is pricey, and a unitasker. I use 2 mini-muffin pans for a standard brownie recipe, bake 15 min at 325. That makes even more crust, takes even less oven time, and improves portion control. Nibbling around the perimeter first, I get 8 bites out of one piece, enough to sate when accompanied by a cup of coffee.

                                        1. re: greygarious

                                          I'm the one that posted about that pan, but I don't intend to use them for brownies. As I'd mentioned above I make several bar cookies that would work great with this pan but I had put it off because of the price. I'd like this for several recipes and now an additional one; I don't consider that a unitasker.

                                          I also do something very similar with brownies when I bake them in the Rosette pan but I don't do it for the edges; there's plenty of middle when I do it this way because there's a substantial difference in size between the rosette and a mini-muffin. Again it depends what you're looking for.

                                          1. re: greygarious

                                            Excellent tip greygarious! Not all of the brownie recipes I prepare work well in mini muffin pans (for instance brownie recipes calling for alot of chunky ingredients) but for a delish standard brownie recipe I agree with you, that's another solution to achieve crust. I am not a brownie crust kinda gal, I go right for the middle gooey piece...but for those looking for a nice crusty bite there's two ideas!

                  2. re: HillJ

                    I actually made the dark chocolate cupcakes with peanut butter frosting (I used a peanut butter cream cheese frosting instead) for a friend's birthday a couple of weeks ago and they were a HUGE hit! I love looking through browneyedbakers recipes; makes me wish I had a lot more bake sales to bake for ;).

                2. Not a recipe, but a technique I found to help with sales is to use a pastry bag to frost cupcakes. So many people are drawn to the neatly swirled mounds of frosting. So whatever you make, frost it with a pastry bag!

                  11 Replies
                  1. re: iluvcookies

                    Such a good sales tip iluvc, people really do shop with their eyes and swirled frosting evokes the price you're charging alot faster.

                    1. re: iluvcookies

                      I second this. So much more attractive than when it's just been slapped on with a knife (not that there aren't spatula techniques, but I mean the more slapdash variety)! A large round pastry tip is your best friend, and it also helps to do different types of cupcakes differently. A little decorative accent can help, too, if you're handy with piping out royal icing decorations.

                      1. re: Orange_Blossom

                        My last bakesale batch was lemon cupcakes with cream cheese frosting. I tinted the frosting a pale yellow, piped it on with a large star tip and dusted them with lavender colored sugar. Sold out all 36 in 20 mins at $2 a piece.

                        1. re: iluvcookies

                          It's hard to beat the attractiveness of a display of beautifully decorated cupcakes. And they are still fairly trendy, so that helps, too. Twenty minutes, wow!

                          1. re: Orange_Blossom

                            Well... my mom bought 12, the rest went in 20 minutes. It was a fundraiser for Alex's Lemonade Stand, a childhood cancer charity.

                      2. re: iluvcookies

                        Genius! I can easily see that "moving product". I know that it would attract me.

                        1. re: DougRisk

                          If there are kids involved the cupcake/cookie presentation is key.I have done lego shaped mini cakes, pink and purple frosting with sparklies and a fondant star on top, princess or train themes if you have preschoolers. The flavors don't matter - I always go mainstream chocolate, vanilla, maybe mint.

                          Also should have mentioned Nutella anything sells well.

                          1. re: jsaimd

                            If I can offer one more possible visual inspiration: Green and Yellow tractors like John Deere. My nephew can not get enough of John Deere Tractors (he is 3 years old) and there is a whole sub-culture out there for that kind of stuff. All sorts of toys and videos for kids like him.

                            1. re: DougRisk

                              Sports balls (you can do baseball rice crispy treats easily), or colors of local sports teams

                        2. re: iluvcookies

                          So true. Frosting piped on with a pastry bag (or even a ziploc bag with a corner cut off) will sell anything. I make lemon meltaway cookies (Land o'Lakes recipe with a few tweaks) for bake sales, and when I apply the frosting with a pastry bag, they sell out almost immediately.

                          1. re: Isolda

                            Oh, yum. I love meltaways and haven't had them in ages. I'm definitely storing away this idea for future bake sales. And this one for fall bake sales!


                        3. magic bars, mini cheesecakes, lemon squares, tea cake loaves - lemon blueberry, orange cranberry etc (sold whole), cake balls on a stick, kettle corn or popcorn balls.

                          all have always worked at our PTO sales (grown ups are usually our customers) - don't forget the donation Jar : "save your calories but help a good cause"

                          1 Reply
                          1. re: debvil

                            Definitely, if you're selling to the community, to adults who will take the goods home or to the office rather than buy a snack to eat on the spot, whole small tea cakes or a neat stack of cookies or brownies nicely packaged in cellophane bags tied with a ribbon works well. Similar to the piped frosting, people like buying goodies that are appealingly packaged.

                            A card or label with the name of the goodies and the ingredients, or at least noting if they contain nuts or other common allergens probably can't hurt.

                          2. Last summer I bought a yummy looking chocolate zucchini sheet cake at a church sale and the recipe was attached. I thought that was a nice thoughtful touch. Now, it's part of my cake recipe collection.

                            1. I've done a ginger-ale poundcake that's an old family recipe, very simple, but bakes up nicely.

                              2 Replies
                              1. re: Nocturnalbill

                                Could you share the recipe for the ginger ale pound cake, Nocturnalbill? That sounds very intriguing!

                                1. re: Caitlin McGrath

                                  Will once I get home, on nights this month. Interesting thing I always liked about it is the ginger ale does all the rising for the cake.

                              2. nostalgia sells :)
                                Snickerdoodles, Brownies, Seven Layer Bars, S'mores Bars, Cookies of all kinds...
                                One big tip is to have samples... let them try a bite before buying... goes a long way.

                                1 Reply
                                1. re: Emme

                                  Yes! Samples are a great way to sell things that may not be moving.

                                2. You can bet your first-born child that others are already planning on contributing brownies, lemon bars, magic bars, chocolate chip cookies, oatmeal-raisin cookies, and snickerdoodles. IMO...yawn.
                                  I'd suggest rugelach pinwheels (Martha Stewart has a good recipe from the TV show, check rugelach or rugalach), individual rustic tarts (savory or sweet), and dog biscuits. Put the latter in cellophane bags, 3 or 5 to a bag, tie with pawprint ribbon, and watch them fly.

                                  2 Replies
                                  1. re: greygarious

                                    Funny greyg, your IMO...yawn comment. One year we decided to switch up our selection and we spent all our time answering questions as to why we didn't have "x" this year because it was "their fav." Those tried & true are popular for a reason.

                                    1. re: HillJ

                                      AMEN to that HillJ
                                      I help out with 3 or 4 large bake sales for charity every year.THE FIRST TO GO are always the old standards,next the well thought out presentation,then minature or bite size.
                                      More often than not the loaf cakes go fast,.Pound cake,ginger bread,banana bread with a long list of variations,chocolate,coconut etc are still crowd pleasers.

                                  2. Whoopie pies - all sorts of fun flavors, macaroons (american), financier.

                                    Peanut butter flavors sell well. Lime coconut bars. Millionaire bars.

                                    Having something that is gluten free or dairy free can be nice.

                                    1. Biscotti or something savory for those who don't like sweets.

                                      1. I also wanted to add that if you have done royal icing before, decorated rolled cookies are always good sellers. There is something about the sleek, neat design-work it can produce that draws people into buying. It doesn't have to be fancy, either. Get a small heart-shaped cutter and then do some that are all white, some light pink, and some red. Bag them in threes with one of each in a cellophane bag with a nice ribbon.

                                        I've also found that people loved filled cookies. Love the whoopie pie suggestion, too - especially with trendy flavors like red velvet or pumpkin (too early??).

                                        1. I made soft pretzels and they sold out to the people who wanted something that wasn't sweet.

                                          1. I have always found that a jellyroll sells very well. No icings......just a dusting of confectioners' sugar over the top.

                                            A jellyroll will sell well, either as a whole cake.....or sliced up and sold by the piece.

                                            1 Reply
                                            1. re: Lisbet

                                              mmmm...those pumpkin rolls are a lovely variation of the jellyroll too and as you say, no icing involved.

                                            2. I love Nigella Lawson's idea of mini pavlovas. Make small meringues, pack them between sheets of waxed paper for transport. Once you get to the venue top the meringues with fresh unsweetened whipped cream and berries. Sift a little powdered sugar overtop at the last minute. Also, keep some paper plates and forks on hand for immediate consumption!

                                              Two things I can never resist at a bake sale: a gooey chocolate cupcake, and a soft sugar cookie covered in buttercream frosting. Mmm.

                                              1. I make NY Times bread--it is cheap, cheap, cheap to make, and sells for good money. Try doing some as focaccia with herb/cheese topping.

                                                I work with a spay/neuter group that does bake sales, so I bake 4 loaves a night for a week or so before the bake sale, and freeze them. They go so fast!!

                                                1. I have run two large bake sales that did very well and worked at one that did NOT do well. PICK ME! :)

                                                  Big sellers: Brownies, cookies, and rice krispie treats, ALWAYS.

                                                  For kids, frosted cupcakes (hard to package and keep looking appealing, though).

                                                  In the right setting people will buy whole cakes and pies with great enthusiasm. Put them in a cooler and have a chalkboard up with appealing names. However, also be ready to slice them and plate them if need be.

                                                  You will get people who want wheat-free or vegan. Baggies of granola are a good solution, but specific baked treats for this audience are even better. You don't need a lot.

                                                  Anything calledf "Double chocolate super amazing sinful whatever" will sell.

                                                  Ask your bakers to package their items such that a set price works for most items. $1 for 3 cookies, $2 for something fancier. DO NOT bother with anything below a dollar.

                                                  Muffins and nonsweet breads do not move.

                                                  5 Replies
                                                  1. re: loraxc

                                                    I completely agree about the muffins. Every church bake sale I worked at (my mom was in charge of the bake table for most of my child and teen years), what was left at the end of the day? Muffins.

                                                    1. re: loraxc

                                                      Ooh - that reminds me, cute shaped rice crispy treats like they sell at Disneyland. cut with sandwich cutters and you can decorate if desired.

                                                      1. re: loraxc

                                                        Yes, going all the way back to high school fundraising bake sales, rice krispies treats were the number-one best seller. Ideal if you will be sellimg to kids, and easy to make.

                                                        1. re: Caitlin McGrath

                                                          Brown the butter and add some vanilla bean, and you might as well be selling crack. People go nuts for them.

                                                        2. re: loraxc

                                                          If you want a vegan option, this recipe from Food and Wine is great:
                                                          I've made them with regular flour, minus the xanthan gum, and even without the mini chocolate chips, because they can be hard to find, and they're still delicious.

                                                        3. mollyo, unless you have a good # of people helping you on the bake sale, we've found samples to be too time consuming when the folks started coming 'round our table. But providing ingredient information for both the allergy-prone and finicky customer was a big help. just 2cents.

                                                          2 Replies
                                                          1. re: HillJ

                                                            Ah yes--we ask people to list ingredients when they bring the stuff. Index cards work.

                                                            You do need a number of hands on deck to do samples. We had people go around the general area offering them, which was fun.

                                                            1. re: loraxc

                                                              loraxc, the perfect solution!

                                                          2. There's a pretzel + rolo idea that floats around here, sound easy and appealing to adults.

                                                            3 Replies
                                                            1. re: julesrules


                                                              which reminded me of this recipe...and there are dozens of versions on the net for these

                                                              bit sized morsels.

                                                              eta: this one's my personal fav

                                                              1. re: HillJ

                                                                Those look good. Just to be clear for the op, the Rolo / pretzel thing I am thinking of involves baking them briefly, so you end up with a chocolate caramel pretzel.

                                                                1. re: julesrules

                                                                  Last time we made these we stuck a mini Mounds bar in the middle.

                                                            2. I made some special brownies a month or so ago (NO, not THOSE kind of special brownies). It was a layer of Fudge Brownie, a thickened Blackberry Coulis, another layer of Fudge Brownie, and frosted with a Chocolate Ganache. I also made another batch with Peanut Butter Mousse instead of the Coulis. I baked the two layers of Brownies in 9X12 pans.

                                                              1. I have found that rice crispy treats and no bakes(also called preacher cookies)-you know, the ones w/ oatmeal, peanut butter, cocoa; go over well and are super easy to make.

                                                                1. It partly depends on your venue. In high school, we used to do our bake sales outside a grocery store, and I thought my mother was insane for suggesting I make whole loaves of quickbreads. My pumpkin bread and apple cheese bread sold so quickly we thought we probably should have priced them higher, even though we made a tidy profit as it was. Two lessons learned: 1. People like things they can take home and have around for a day or two and 2. Mom is, sometimes, right.

                                                                  1. Here's what I decided to bring:
                                                                    -the chocolate brownies with pretzel crumble that HillJ suggested (in the oven now)
                                                                    -browned butter rice krispie treats
                                                                    -browned butter blondies with dark chocolate, hazelnuts and cherries

                                                                    I'll let you all know how it goes tomorrow!

                                                                    2 Replies
                                                                    1. re: mollyomormon

                                                                      Good luck, mollyo. I'm looking forwarding to hear all about the yummy results!

                                                                        1. re: ipsedixit

                                                                          How about them?? I'm sure if I had any idea how to make them they'd be bestsellers!

                                                                          1. re: mollyomormon

                                                                            A quick little primer.

                                                                            The dough:

                                                                            1 teaspoon instant dry yeast
                                                                            1/2 cup warm water
                                                                            1.5 tablespoons of vegetable or corn oil
                                                                            1.5 tablespoons sugar
                                                                            1 1/4 teaspoons baking powder
                                                                            2.5 cups flour

                                                                            Dissolve the yeast in the water, then add the oil, and mix and combine. Set aside and let rest for 5 or so minutes
                                                                            Combine the rest of the dry ingredients (flour, sugar, baking powder) and sift to combine in large bowl. Create a crater in the center, then pour in the yeast mixture and start to combine and knead until you get a nice smooth mound. Cover with a damp cloth and set aside for about 1 hour (depending on ambient temp). Dough should at least double in size.

                                                                            To make the char siu pork

                                                                            1.5 pounds pork butt
                                                                            2.5 tablespoons maltose
                                                                            3 tablespoons honey
                                                                            3 tablespoons hoisin sauce
                                                                            1 tablespoon of dissolved rock sugar (if no have, use regular sugar)
                                                                            2 tablespoons soy sauce
                                                                            2 tablespoons of canned pineapple juice (or OJ as substitue)
                                                                            1/2 teaspoon Chinese five spice powder
                                                                            1 teaspoon white pepper
                                                                            1.5 tablespoons sesame oil
                                                                            1 large garlic clove, peeled and diced or minced.

                                                                            Combine all ingredients except the pork to make the marinade. Then marinade your pork butt overnight, or at least 5 hours. Then bake the pork in a preheated 375F oven for about 40 minutes, then remove, turn up the broiler to your highest setting and put the pork back in for about 5 minutes to get a nice "char" (no pun intended).

                                                                            Chop up the pork, then toss with some additional hoisin sauce, honey and soy sauce, to taste (note: the hoisin, honey and soy sauce listed here are NOT included in the above list of ingredients' measurements, so just add to taste and to give the pork a nice glossy finish).


                                                                            Pinch off golf ball sized pieces from your dough, roll it out with a pin so you get a nice round disk, scoop up some of the pork into the middle, pinch and fold the dough together on top. Then steam them for about 15 minutes.

                                                                            Then sell them for about 2/each. :-)

                                                                            1. re: ipsedixit

                                                                              If I had enough time to get everything together for the bake sale time of 12:30 today, I would for sure be making them. I know people would love to have a savory option and I'll definitely be making these next time. thanks!

                                                                              1. re: mollyomormon

                                                                                I decided to make these as a sort of savory option this time:

                                                                                I sampled one out of the oven and they're amazing. We'll see how they sell...

                                                                                1. re: mollyomormon

                                                                                  Yum, cheesy poundcake sounds delish.

                                                                                  1. re: mollyomormon

                                                                                    Those look great molly.

                                                                                    I'll trade you some char siu bao for some of your Salvadorean cheesecake muffins.

                                                                                    1. re: mollyomormon

                                                                                      Wow, that is the first recipe I've been truly intrigued by in a while! Thank you for posting that :)

                                                                            2. I would suggest cream pies - coconut cream pie or a chocolate/Kahlua cream pie, especially if there's a place for people to sit and have coffee at the bake sale.

                                                                              1. Here's my report back! Everything was a complete hit! I sold out of everything but one of the blondies and a few of the salvadoran breakfast cakes which was fine with me because those were my favorite of the items I baked and I had them as a midnight snack last night. I absolutely love the flavor and texture of them. I ended up using black sesame seeds on the breakfast cakes which I thought made for a very pretty presentation, but like others on this thread have said, people tend to go for the tried and true.

                                                                                Honestly, I think the item that garnered the most rave reviews were the browned butter rice krispie treats. Multiple people told me that they were the best rice krispie treats they'd ever had. I will definitely be making them for future bake sales since they're cheap, easy, and simple to package. But people really loved all of it. Also, if you're in the market for a dense, chewy, chocolately brownie, the pretzel brownie might be the answer to your prayers. It also held up really well to cutting which was great because I had been concerned that the pretzel crust would be a mess. The blondies also turned out beautifully and were also very easy to slice and package.

                                                                                I learned from this thread that packaging things in individual packages makes them more appealing. I bought cellophane bags with little twist ties at Target (although I heard yesterday that cheaper ones can be had at Michael's) and sliced and packaged everything, making transport and set up incredibly easy. People kept asking if I was a professional baker since everything looked so put together and I think people bought more because it was easy to carry home rather than trying to eat things out of hand on site.

                                                                                Thank you all for the very helpful replies! Ipse, I'm definitely up for a trade!

                                                                                5 Replies
                                                                                1. re: mollyomormon

                                                                                  What a wonderful report, mollyo. I've been eagerly awaiting the full back story on each recipe. That brownie with pretzel topping is a big hit around here too and you just can't fail with a simple rice krispie bar!! My son loves blondies too.

                                                                                  But it's your rec for the salvadoran breakfast cakes that are on my rotation for the weekend party. Great idea with the black sesame decoration. Thanks! I'm favorite paging this thread for future use so my thanks (too) to fellow CH's!

                                                                                  1. re: mollyomormon

                                                                                    Even cheaper wraps on Amazon or online. I just get a big stash to keep on hand.

                                                                                    1. re: mollyomormon

                                                                                      I also love it when folks report back...on a recipe, idea, whatever...such good knowledge for others...thanks mollyo....def gonna try those pretzel brownies out sometime soon!

                                                                                      1. re: mollyomormon

                                                                                        Wow - all your ideas sound so tempting - thanks for posting them!
                                                                                        Did you use a specific recipe for the browned butter rice krispie treats?
                                                                                        I found one at Smittenkitchen.com that basically doubled the amount of butter called for in the traditional recipe, (and browned the butter, of course!).

                                                                                        1. re: Crepes Suzette

                                                                                          That smittenkitchen one is the recipe I used! It's excellent and obviously very easy.