Bake sale season is officially open! Selling treats to raise cash is a breeze, when you know what sells and how to manage the perfect event. Whether fund-raising for the school band, drama club or football boosters, here are some of the most valuable tips we’ve collected over the years:

• Make posters to promote the bake sale; distribute to community bulletin boards, around school and to local retirement homes and churches.
• When promoting your bake sale, include on the flyer and posters a statement of how the proceeds will be used.
• Keep prices simple (increments of 25 cents) for adding and making change.
• Candies , cookies and bars are always top sellers: Sell them by the dozen, or bake bars in disposable aluminum pans that double as selling containers.
• Package some goodies in small amounts, such as four or six, so customers can “mix and match.”
• Set out a basket of individually wrapped and priced bars to entice “Eat now!” sales.
• Use frosting colored with school colors to decorate cookies, bars and cakes.
• Take orders from customers in advance; charge a bit extra for delivery.
• Make sure anything containing allergens is clearly labeled (i.e., peanut allergies, dairy allergies).
• One of the sure-to-sell items is Buckeye Candy. They’re from Ohio — the Buckeye State — and let me tell you, these irresistible no-bake peanut butter and chocolate bites are easy and fun to make. The kids will enjoy rolling the Buckeyes and dipping in melted chocolate. Host a candy-making party for your kids and friends — and make sure you have enough for “sampling.”

Whether looking to plan the perfect bake sale, prepare delicious after-school sweets or create picture-perfect autumn desserts, get inspired at www.VeryBestBaking.com!

BUCKEYE CANDY
(Makes about 6 dozen candies)

2 cups creamy peanut butter (not all-natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cups (16-ounce box) powdered sugar
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
2 tablespoons vegetable shortening

LINE baking sheets with wax paper.
BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze 1 hour.
MELT morsels and shortening in medium, microwave-safe bowl on HIGH (100%) 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
DIP peanut butter centers into melted chocolate using toothpick, leaving small portion of center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate sets. Store refrigerated in covered container.

Nutrition Information per Serving: 100 calories; 50 calories from fat; 6g total fat; 2g saturated fat; 0mg cholesterol; 40mg sodium; 11g carbohydrate; <1g fiber; 9g sugars; 2g protein