Let’s face it: bake sales are about more than just raising funds—they’re a chance to share homemade joy. Whether you’re a seasoned baker or just starting out, this roundup of 7 crowd-pleasing recipes has you covered with easy, delicious treats that’ll have everyone coming back for seconds. Ready to bake up some smiles? Dive in and find your next showstopper!
Peanut Butter Rice Krispie Treats
Hear me out: these aren’t your average childhood treats. We’re taking the classic Rice Krispie square and giving it a nutty, salty-sweet upgrade with creamy peanut butter. Get ready for the easiest, most addictive no-bake dessert that comes together in minutes.
Serving: 16 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Unsalted butter – ¼ cup
– Mini marshmallows – 10 oz bag
– Creamy peanut butter – ½ cup
– Rice Krispies cereal – 6 cups
– Fine sea salt – ¼ tsp
Instructions
1. Line a 9×13-inch baking dish with parchment paper, letting the edges overhang for easy removal later.
2. Melt the ¼ cup unsalted butter in a large pot over medium-low heat.
3. Add the entire 10 oz bag of mini marshmallows to the melted butter. Tip: Using mini marshmallows melts faster and more evenly than large ones.
4. Stir constantly with a rubber spatula until the marshmallows are completely melted and smooth, about 3-4 minutes.
5. Immediately remove the pot from the heat.
6. Quickly stir in the ½ cup creamy peanut butter until fully incorporated and the mixture is uniform.
7. Add the ¼ tsp fine sea salt and stir to combine.
8. Pour in all 6 cups of Rice Krispies cereal. Tip: Work fast here—the mixture sets quickly as it cools.
9. Fold and stir gently until every piece of cereal is evenly coated with the marshmallow-peanut butter mixture.
10. Transfer the mixture to your prepared baking dish.
11. Use lightly buttered hands or a sheet of parchment paper to press the mixture firmly into an even layer. Tip: Pressing firmly ensures your treats hold together when cut, without being too hard.
12. Let the treats cool at room temperature for at least 1 hour, until completely set and firm to the touch.
13. Use the parchment paper overhang to lift the entire slab out of the dish.
14. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
The result is a treat with the perfect chewy-yet-crispy texture and a deep, roasted peanut flavor that balances the sweet marshmallow. For a next-level move, drizzle melted chocolate over the top before cutting, or sprinkle with flaky sea salt right after pressing them into the pan.
Zucchini Bread
Zucchini bread is the ultimate cozy bake that transforms summer squash into a moist, spiced loaf. Grab your grater and let’s get baking—this recipe nails that perfect balance of sweet and earthy, with a tender crumb that’ll have everyone asking for seconds.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 1½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Grated zucchini – 1½ cups (packed)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with non-stick spray or butter.
2. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until fully combined.
3. In a large bowl, beat ¾ cup granulated sugar and ½ cup vegetable oil with a hand mixer on medium speed for 1 minute until smooth.
4. Add 2 large eggs and 1 tsp vanilla extract to the sugar-oil mixture, and beat on medium speed for 30 seconds until just incorporated—avoid overmixing to keep the bread tender.
5. Fold the dry flour mixture into the wet ingredients with a spatula until no white streaks remain, scraping the bowl’s sides.
6. Squeeze excess moisture from 1½ cups grated zucchini using your hands or a clean towel, then fold it into the batter until evenly distributed; this prevents a soggy loaf.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
8. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs—check at 50 minutes to avoid overbaking.
9. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out to cool completely for 1 hour before slicing to maintain structure.
A warm slice reveals a soft, dense texture with subtle sweetness from the cinnamon and zucchini. Serve it toasted with a smear of cream cheese for breakfast, or enjoy it as an afternoon snack with a cup of coffee—it’s versatile enough to shine any time of day.
Cherry Almond Scones
Hear me out: these cherry almond scones are the flaky, buttery upgrade your morning coffee desperately needs. They’re sweet, nutty, and ready in under an hour—no fancy skills required.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ⅓ cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Unsalted butter – ½ cup (cold)
– Dried cherries – ½ cup
– Sliced almonds – ¼ cup
– Heavy cream – ¾ cup
– Egg – 1
– Almond extract – 1 tsp
– Turbinado sugar – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Cut the cold unsalted butter into small cubes and add it to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the dried cherries and sliced almonds until evenly distributed.
6. In a separate small bowl, whisk together the heavy cream, egg, and almond extract.
7. Pour the wet ingredients into the dry ingredients and mix gently with a fork until just combined—do not overmix.
8. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
9. Use a sharp knife to cut the circle into 8 equal wedges.
10. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops of the scones lightly with any remaining cream mixture.
12. Sprinkle the turbinado sugar evenly over the tops of the scones.
13. Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
14. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Keep these scones warm for a cozy breakfast—they’re delightfully crisp on the outside with a tender, crumbly interior. The tart cherries pop against the rich almond flavor, making them perfect for dunking in coffee or serving with a dollop of clotted cream.
Funfetti Cake Pops
Tired of boring birthday desserts? Transform that leftover cake into irresistible Funfetti Cake Pops. They’re the ultimate handheld celebration, perfect for parties or a sweet solo treat.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Funfetti cake – 1 (9×13-inch baked and cooled)
– Cream cheese frosting – ½ cup
– White candy melts – 12 oz
– Vegetable shortening – 1 tbsp
– Rainbow sprinkles – ¼ cup
Instructions
1. Crumble the entire baked and cooled Funfetti cake into a large mixing bowl until it resembles fine crumbs.
2. Add ½ cup of cream cheese frosting to the cake crumbs.
3. Mix thoroughly with your hands until the mixture holds together when pinched. Tip: If the mixture feels too dry, add more frosting 1 tablespoon at a time.
4. Roll the mixture into 24 evenly sized balls, each about 1-inch in diameter.
5. Place the balls on a parchment-lined baking sheet.
6. Freeze the balls for 15 minutes to firm them up for dipping.
7. Melt 12 oz of white candy melts with 1 tbsp of vegetable shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth.
8. Insert a lollipop stick about halfway into each chilled cake ball.
9. Dip one cake pop into the melted candy coating, swirling to cover completely.
10. Allow excess coating to drip off by gently tapping the stick against the bowl’s rim.
11. Immediately roll the coated pop in a bowl of ¼ cup rainbow sprinkles before the coating sets. Tip: Work quickly and dip only a few pops at a time to prevent the coating from hardening in the bowl.
12. Stand each finished pop upright in a styrofoam block or cake pop stand to set completely. Tip: For a smoother finish, re-melt the coating if it begins to thicken.
13. Let the pops set at room temperature for 1 hour until the coating is firm.
Now you’ve got a batch of vibrant, sprinkle-studded delights. The texture is wonderfully moist inside with a crisp candy shell, bursting with vanilla flavor and colorful confetti in every bite. Serve them standing tall in a decorated styrofoam block for a festive centerpiece, or package individually with cellophane for adorable party favors.
Cinnamon Roll Cookies
A viral TikTok trend just dropped in your kitchen: Cinnamon Roll Cookies. Imagine buttery cookie dough swirled with cinnamon sugar, baked to golden perfection. They’re the cozy, shareable treat you’ll make on repeat.
Serving: 24 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– All-purpose flour – 2 ¼ cups
– Unsalted butter – 1 cup (2 sticks), softened
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Ground cinnamon – 2 tbsp
– Brown sugar – ½ cup
– Milk – 1 tbsp
Instructions
1. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy. Tip: Ensure butter is at room temperature for even mixing.
2. Add the egg and vanilla extract to the bowl, then beat on medium speed for 1 minute until fully combined.
3. Gradually add the all-purpose flour to the bowl, mixing on low speed just until a soft dough forms, about 2 minutes. Do not overmix.
4. In a small bowl, combine the brown sugar and ground cinnamon with a fork until evenly mixed.
5. On a lightly floured surface, roll the dough into a 12×8-inch rectangle, about ¼-inch thick.
6. Brush the dough evenly with the milk using a pastry brush.
7. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border on one long edge.
8. Starting from the opposite long edge, tightly roll the dough into a log, pressing gently to seal the edge. Tip: Chill the log in the freezer for 15 minutes for cleaner slices.
9. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
10. Slice the chilled log into 24 equal rounds, each about ½-inch thick, and place them 2 inches apart on the prepared baking sheets.
11. Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even browning.
12. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Zesty cinnamon spice melts into a tender, buttery crumb with every bite. Serve them warm with a drizzle of cream cheese glaze or crumble over ice cream for an instant dessert upgrade.
Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies are the holiday treat you didn’t know you needed—buttery, nutty, and bursting with jammy fruit. Roll them out in under an hour and watch them disappear. Seriously, they’re that good.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – 1 cup (2 sticks), softened
– Granulated sugar – ⅔ cup
– Almond extract – 1 tsp
– Salt – ½ tsp
– Raspberry jam – ½ cup
– Sliced almonds – ¼ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes, until light and fluffy.
3. Add the almond extract and salt to the butter mixture, and beat for 30 seconds to combine.
4. Gradually add the all-purpose flour to the bowl, mixing on low speed just until a soft dough forms—do not overmix.
5. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
6. Place the dough balls 2 inches apart on the prepared baking sheets.
7. Press your thumb firmly into the center of each ball to create a deep, wide indentation.
8. Fill each indentation with ½ teaspoon of raspberry jam, being careful not to overfill.
9. Sprinkle the sliced almonds evenly over the tops of the cookies.
10. Bake the cookies in the preheated oven for 10–12 minutes, until the edges are lightly golden.
11. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
Zesty raspberry jam melds with toasty almonds in every bite, creating a tender, crumbly cookie that’s perfect with coffee. For a festive twist, swap in cranberry sauce or drizzle with white chocolate after baking.
Summary
Deliciously diverse, these 20 bake sale recipes are sure to please any crowd! From classic cookies to show-stopping cakes, there’s something for everyone to love. We hope you’ll try baking a few, share your favorites in the comments below, and pin this article on Pinterest to spread the baking joy. Happy baking!
