If your kids are involved in spring and summer team sports, chances are they may need to host fundraising events to cover expenses. One popular event is the bake sale because who can resist a tableful of delicious-looking sweet treats? Especially since they’re for a good cause.

For a successful sale choose a variety of recipes that are fairly easy to make, produce large batches and can be handheld for eating on the go — something for all tastes, like the ones below. They are sure to be winners.

Chocolate

Peanut Butter

Krispie Treats

1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups crispy rice cereal

12-ounce package milk or semi-sweet chocolate chips

Directions: Butter a 13×9-inch pan. Set aside. In large saucepan, combine sugar and corn syrup. Heat over medium, stirring constantly, to dissolve sugar. Bring to a boil. Remove from heat and stir in peanut butter. Add cereal and mix till well blended. Press mixture into buttered pan.

In small saucepan melt chocolate chips (can also be melted in the microwave per package instructions.) Spread chocolate over the cereal mixture. Cool. Cut into 36 bars.

Oatmeal Lemon Cream Bars

1/2 cup butter, cold

1 (1pound 1.5-ounce) pouch oatmeal cookie mix

1 egg

1 (14-ounce) can sweetened condensed milk

2 T. grated lemon peel

1/4 cup fresh lemon juice (about 2 large lemons)

Directions: Spray an 8×8 baking pan with nonstick spray. In a large bowl, cut butter into cookie mix using a fork or electric mixer. Stir in egg till crumbly. Press half of cookie dough into bottom of prepared pan. Bake in preheated 350-degree F. oven 15 minutes.

While the cookie layer is baking, in a small bowl, stir together condensed milk, lemon peel and lemon juice. Spread lemon mixture over hot baked crust. Crumble the remaining cookie mixture over top. Bake about 25 minutes longer or till golden brown.

Cool completely. Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week. Makes 16.

Cinnamon Bun Popcorn

12 cups popped popcorn (about 11/2 bags of microwave popcorn or 1/2 cup kernels)

1 cup pecan halves, roughly chopped

1 cup packed light brown sugar

3/4 tsp. cinnamon

1/4 cup light corn syrup or honey

1/2 cup butter (1 stick)

1 tsp. vanilla

1/2 tsp. baking soda

3 squares almond bark (about 4 ounces) or white baking chips

Directions: Preheat oven to 250-degrees F. Place popped popcorn and chopped pecans in a very large bowl.

Meanwhile combine brown sugar and cinnamon in a microwave safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top. Microwave on HIGH for 30 seconds then stir to combine. Return to microwave and heat for 2 minutes. Remove from microwave, stir then microwave 2 minutes more.

Remove from microwave and stir in vanilla and baking soda. Mixture will foam and rise. Pour the caramel over the popcorn and pecans and stir well to coat evenly. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes. Remove from oven and spread out on a large piece of waxed paper or foil.

Melt almond bark according to package directions. Drizzle melted chocolate over popcorn mixture. Cool till almond bark is hardened and popcorn is cool. Break into chunks.