Pension Pat, my staples for sweet bags. You can also buy wholesale bags of sweets and put in little bags, with charity name on them. Good luck.
Coconut Truffles
2/3/4 tablespoons of margarine
3/4½/ 6 tablespoons desiccated coconut
2/3/4 tablespoons of cocoa
4/6/8 tablespoons of soft brown sugar
6/9/12 tablespoons of porridge oats
A teaspoon of vanilla extract
2/3/4 milk
Melt marge and sugar gently in microwave, in 20 second bursts. Mix well. Add all the dry ingredients and milk, stir together. Allow to cool slightly and roll into balls.
Put in fridge on an oiled tray to set. Drizzle melted chocolate over them, when firm.
Tablet
2lbs granulated sugar
Knob of butter
Tin condensed milk
1 cup of milk (I usually just fill the empty tin with milk)
Vanilla essence.
Put all the ingredients in a large, heavy based pan and stir over a low heat with a wooden spoon until the sugar dissolves.
Boil without stirring until a soft ball forms when syrup is tested in cold water. ( drop a little mixture from the spoon into cold water)
Remove the mix from the heat (it will be a caramel shade) and beat well until the mixture thickens. (I use a hand held food mixer)
Pour into an oiled Swiss roll tin and leave to set.
Macaroon Bars
I tablespoon of cold mashed potato, (no milk or butter in it, just potato)
Icing Sugar
Toasted desiccated coconut
100 g Dark chocolate
Put the potato, vanilla essence/extract in a mixer/ food / bowl, gradually add icing sugar until you have a stiff past.
Roll into balls, dipped in melted chocolate, use a fork to roll in toasted coconut.
Put on baking parchment and into fridge to set.