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22
Honey-Lime Rainbow Fruit Salad
Whisk honey, lime zest, and lime juice for a dressing to go with grapes, berries, kiwi, pineapple, and mandarins. Carry the cut fruit and dressing in separate chilled containers. Toss just before serving so the salad stays bright and less watery.
23
Red Wine-Poached Pears
Poach whole peeled pears with red wine, vanilla, cinnamon, and thyme until tender, then chill them if making them ahead. Reduce the poaching liquid and carry the cooled syrup in a leakproof jar. Bring out a few pears at a time and spoon the sauce over each.
24
Chocolate-Dipped Strawberries
Dry the berries thoroughly before dipping them in melted chocolate so the coating sticks. Chill briefly until the chocolate sets and carry the berries in one layer. Use the stem as a handle so guests can pick up a berry without touching the coating.
25
Chocolate Peanut Butter Oat Cookies
Bring cocoa, milk, butter, and sugar to a full boil for one minute before adding peanut butter and oats. Scoop the batter onto parchment and chill until the cookies are firm enough to lift. Layer them with parchment for the trip.
26
Oreo Cookie Truffles
Crush the sandwich cookies and roll the crumbs with cream cheese. Dip the chilled balls in melted chocolate and refrigerate them until the shells set. Carry them in one layer in your cooler so people can pick one up without a plate.
More about Oreo Cookie Truffles27
No-Bake Chocolate Peanut Butter Bars
Press graham cracker crumbs and peanut butter into a lined pan and top with melted chocolate. Chill the pan before slicing and bring the squares in a lidded container in your cooler. The firm layers are easy to lift by hand.
More about No-Bake Chocolate Peanut Butter Bars28
Red Bean Daifuku
Microwave sweet rice flour, sugar, and water until the dough turns translucent, then roll it out with a dusting of potato starch. Wrap each round around sweet red bean paste. Keep the finished mochi in an airtight box so the soft wrappers are protected on the way.
29
Muddy Buddies
Coat Chex cereal in melted chocolate and peanut butter, then shake it with powdered sugar in a large bag. Spread it out to cool before sealing it in a container. Stash the container in the refrigerator and bring small paper cups so guests can scoop their own.
30
Peanut Brittle
Use a candy thermometer and cook the sugar syrup with roasted peanuts to 300°F. Spread it thin on parchment and let it cool completely before breaking it into pieces. A tightly sealed tin keeps the pieces from collecting moisture on the trip.
31
Chocolate Rocky Road
Fold broken digestive biscuits and mini marshmallows into dark chocolate melted with butter and golden syrup. Press the mixture into a lined pan and chill for at least two hours. Slice the firm slab into fingers before packing so it’s easy to share.
32
Chocolate-Dipped Buckeyes
Chill the peanut butter centers for about an hour so they hold their shape, then dip them partway into bittersweet chocolate. Cool the dipped candies until firm and carry them in a lidded container, with the exposed peanut butter facing up to preserve the buckeye look.
33
Pink & White Coconut Ice
Mix condensed milk, powdered sugar, and dried shredded coconut without heating. Press the white layer into a lined pan, top it with the pink layer, and let the slab set overnight. Cut little squares and separate the layers with parchment for transport.
34
Cardamom Coconut Ladoo
Cook grated coconut, condensed milk, and cardamom together over low heat until the mixture pulls away from the pan. Let it cool before rolling the sweets in dry coconut. Pack them in paper candy cups if you want guests to be able to pick them up one at a time.
35
Brown Sugar Condensed Milk Fudge
Cook condensed milk, milk, demerara sugar, and butter on the stove, then beat the mixture until it thickens and loses its shine. Press the fudge into a parchment-lined pan and let it set before cutting. Bring small pieces in a box for guests to pick up.
36
Butterscotch Haystacks
Microwave butterscotch and semisweet chocolate chips, then fold in crispy chow mein noodles. Drop into individual mounds and chill until set. Pack the stacks snugly in a rigid container so their long, crunchy edges are less likely to snap.
37
Trail Mix Chocolate Bark
Spread melted chocolate into a thin sheet, then sprinkle trail mix all the way to the edges and press it in lightly. Freeze for 20 minutes to firm it up, cut the bark, and let it come to room temperature before packing.
38
Chocolate salami
Mix broken cookies into chocolate and roll the mixture into a log. Chill it firmly before traveling, then dust with powdered sugar and slice at the table so guests can see the biscuit pieces inside.
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