18 Christmas Desserts for a Crowd You Can Make in a Sheet Pan or Slow Cooker

Twenty guests and one dessert table: the arithmetic stops being charming somewhere around guest twelve. Pies crack under too many forks, trifles tip, and anyone hoping for a little of everything ends up elbow to elbow at a board that seats four.

The answer is not more desserts, it is bigger ones. One half sheet pan (18 by 13 inches) or one slow cooker insert does the work of three separate dishes, and a safe rule for a crowd is roughly 1.5 portions per person, so for 20 guests you plan around 30 servings across whatever two or three you choose. Most of these hold at room temperature for hours, several travel flat in the pan they baked in, and one leans on a slow cooker so the oven stays free for everything else. A few touches of red, green and cream tie the whole table together without anyone noticing you planned it that way. Flour, eggs, dairy, peanuts and tree nuts show up across the list, one recipe carries coffee liqueur for the adults in the room, and a non-alcoholic swap sits right next to it. If the table doubles as a games night, build dessert first: it is the thing nobody minds standing up for.

This post contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.

Sheet Pan Peppermint Brownies

Fudgy, not cakey, with a cracked white chocolate top and enough crushed candy cane to photograph well under string lights. One pan feeds the whole room and nobody has to queue for the last corner piece.

If you would rather skip the candy cane shards near small children, a dusting of cocoa does the same red-and-white job without the sharp edges.

Prep: 20 minutes | Total: 1 hour | Yield: 30 brownies

Ingredients

• 1 cup (227 g) unsalted butter, melted
• 2 cups (400 g) granulated sugar
• 1 cup (200 g) packed brown sugar
• 6 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups (150 g) unsweetened cocoa powder
• 2 cups (250 g) all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 1/2 cups (255 g) semisweet chocolate chips
• 1 cup (170 g) crushed candy canes, divided
• 2 cups (340 g) white chocolate chips, melted

Instructions

1. Preheat oven to 350°F and line an 18×13-inch half sheet pan with parchment.
2. Whisk melted butter with both sugars until glossy.
3. Beat in eggs one at a time, then stir in vanilla.
4. Fold in cocoa, flour, salt and baking powder until just combined.
5. Stir in chocolate chips and half the candy canes.
6. Spread batter in the pan and bake 22-26 minutes until set.
7. Cool completely, drizzle with melted white chocolate, scatter remaining candy canes, and cut into 30 squares.

Slow Cooker Chocolate Lava Cake

No oven, no timer standing between you and the rest of the evening. The slow cooker builds its own pudding layer underneath while the top sets into something closer to cake, and it holds warm for hours while you do other things.

Serve straight from the insert with a stack of bowls beside it: this is the one dessert that gets better the longer it sits.

Prep: 15 minutes | Total: 2 hours 45 minutes | Yield: 20-24 servings

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 6 tbsp (30 g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 1/2 cups (300 g) packed brown sugar, for topping
• 1/2 cup (50 g) unsweetened cocoa powder, for topping
• 3 cups (720 ml) boiling water
• vanilla ice cream, to serve

Instructions

1. Lightly grease the slow cooker insert.
2. Whisk flour, granulated sugar, 6 tbsp cocoa, baking powder and salt together.
3. Stir in milk, oil and vanilla, then pour into the slow cooker.
4. Mix brown sugar and remaining cocoa, sprinkle over the batter without stirring.
5. Pour boiling water gently over the back of a spoon on top.
6. Cover and cook on high 2 to 2.5 hours, until the top looks set with pudding underneath.
7. Rest 15 minutes, then spoon out warm with ice cream.

Christmas Sheet Cake

One pale cake, a thick layer of cream cheese frosting, a scatter of red and green: this is the dessert that reads as “effort” while actually being the least work on the table.

Bake the layer the day before and frost it the morning of. If the oven is already full, a boxed vanilla mix in the same pan gets you there just as well.

Prep: 20 minutes | Total: 1 hour 30 minutes | Yield: 30 squares

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 2 1/2 cups (500 g) granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup (227 g) unsalted butter, softened
• 4 large eggs
• 1 cup (240 ml) buttermilk
• 1 cup (240 ml) whole milk
• 2 tsp vanilla extract
• 450 g cream cheese, softened
• 1 cup (227 g) butter, softened, for frosting
• 6 cups (750 g) powdered sugar
• red and green sprinkles, to decorate

Instructions

1. Preheat oven to 350°F and grease an 18×13-inch half sheet pan.
2. Whisk flour, sugar, baking powder and salt together.
3. Beat in butter until crumbly, then add eggs one at a time.
4. Stir in buttermilk, milk and vanilla until smooth.
5. Pour into the pan and bake 20-25 minutes until a toothpick comes out clean.
6. Cool completely, then beat cream cheese and butter smooth, add powdered sugar, and spread over the cake.
7. Scatter sprinkles, then slice into 30 squares.

Banana Pudding Trifle

Cold custard against a warm room, sliced banana that stays soft under it, a wafer crunch near the rim where the spoon lands first. It looks like more work than it is.

Build it the night before and chill it whole. Crush the last layer of wafers at the door so they never go soft waiting.

Prep: 30 minutes | Total: 4 hours 30 minutes | Yield: 20-24 servings

Ingredients

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups (960 ml) whole milk
• 2 cups (480 ml) heavy cream, whipped
• 1 can (14 oz) sweetened condensed milk
• 2 blocks (8 oz each) cream cheese, softened
• 2 boxes (12 oz each) vanilla wafers
• 8-10 ripe bananas, sliced

Instructions

1. Whisk pudding mix with milk and let it thicken in the fridge 5 minutes.
2. Beat cream cheese and condensed milk together, then fold into the pudding.
3. Fold whipped cream into the mixture, reserving a cup for the top.
4. Layer a third of the wafers in the trifle bowl.
5. Top with sliced bananas, then a third of the pudding mixture.
6. Repeat twice more, finishing with pudding and reserved cream.
7. Chill at least 4 hours, topping with crushed wafers just before serving.

Sheet Pan Pecan Bars

A shortbread base under a sticky pecan layer, closer to pecan pie than a cookie bar and far easier to cut into clean squares for a tray.

If pecans are short this year, walnuts work at the same weight. Freeze the finished bars and let them thaw at room temperature the morning of.

Prep: 20 minutes | Total: 1 hour 30 minutes | Yield: 30 bars

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 tsp salt
• 1 1/2 cups (340 g) cold unsalted butter, cubed
• 1 1/2 cups (340 g) unsalted butter, for filling
• 1 1/2 cups (300 g) packed brown sugar
• 1/2 cup (120 ml) honey
• 1/4 cup (60 ml) heavy cream
• 1 tsp vanilla extract
• 6 cups (680 g) chopped pecans

Instructions

1. Preheat oven to 350°F and line the half sheet pan with parchment.
2. Pulse flour, sugar, salt and cold butter until crumbly, then press into the pan.
3. Bake the crust 15-18 minutes until just golden.
4. Melt butter, brown sugar and honey together, simmering 2 minutes.
5. Stir in cream, vanilla and pecans off the heat.
6. Pour the filling over the warm crust.
7. Bake 20-22 minutes more until bubbling, then cool fully before cutting.

Slow Cooker Candy Clusters

No oven at all, which matters on the one day the oven is already running three other things. Peanuts and pretzels against melted chocolate, red and green candy pressed in while it is still soft.

This one is genuinely cheap per piece and keeps two weeks in a tin, so it is the thing to make first and forget about.

Prep: 15 minutes | Total: 2 hours | Yield: about 60 pieces

Ingredients

• 12 oz (340 g) white almond bark or candy melts
• 12 oz (340 g) semisweet chocolate chips
• 2 cups (300 g) salted peanuts
• 2 cups (100 g) mini pretzels, broken
• 1 cup (170 g) red and green candy-coated chocolates

Instructions

1. Place almond bark and chocolate chips in the slow cooker.
2. Cover and cook on low 1 hour without stirring.
3. Stir until smooth, then fold in peanuts and pretzels.
4. Keep the slow cooker on warm with the lid cracked while you work.
5. Drop heaping tablespoons onto parchment-lined trays.
6. Press candy pieces into each cluster while soft.
7. Let set at room temperature about an hour.

Gingerbread Poke Cake

Warm spice cake under a caramel and condensed milk soak, then a cloud of whipped cream on top. It is heavier and wetter than a plain spice cake, which is exactly the point at this time of year.

Make it a full day ahead: the soak only gets further into the crumb with time, and it travels covered in its own pan.

Prep: 20 minutes | Total: 2 hours 45 minutes | Yield: 24 squares

Ingredients

• 3 cups (375 g) all-purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• 1 cup (340 g) molasses
• 3 large eggs
• 1 cup (240 ml) hot water
• 1 can (14 oz) sweetened condensed milk
• 1 cup (240 ml) caramel sauce
• 2 cups (480 ml) heavy cream, whipped

Instructions

1. Preheat oven to 350°F and grease the half sheet pan.
2. Whisk flour, baking soda, spices and salt together.
3. Beat butter, brown sugar and molasses until fluffy, then add eggs one at a time.
4. Alternate adding the flour mixture and hot water, mixing until smooth.
5. Pour into the pan and bake 22-25 minutes until it springs back.
6. While warm, poke holes all over and pour condensed milk and caramel over the top.
7. Chill 2 hours, then top with whipped cream before serving.

Cherry Dump Cake

One pan, no mixing bowl, barely a spoon to wash: cherries on the bottom, dry cake mix on top, butter poured over, into the oven. Nobody believes how little effort went in.

This is the dessert to make while the oven is already busy with something else, since the stirring takes under five minutes start to finish.

Prep: 10 minutes | Total: 1 hour 15 minutes | Yield: 24 servings

Ingredients

• 2 cans (21 oz each) cherry pie filling
• 1 can (20 oz) crushed pineapple, drained
• 2 boxes (15.25 oz each) yellow cake mix
• 1 1/2 cups (340 g) unsalted butter, melted
• 2 cups (200 g) sliced almonds

Instructions

1. Preheat oven to 350°F.
2. Spread cherry pie filling across the half sheet pan.
3. Scatter the drained pineapple over the cherries.
4. Sprinkle both boxes of dry cake mix over the fruit without stirring.
5. Drizzle melted butter over the entire surface.
6. Scatter almonds on top.
7. Bake 45-50 minutes until golden and bubbling, then cool 20 minutes before serving.

Giant Cookie Cake

A chocolate chip cookie the size of a pizza, frosted around the rim like a cake because it is one, and it slices into wedges instead of fighting over a tray of individual cookies.

Bake it a day ahead and frost it the morning of, right before the first guests arrive, so it still looks freshly made when the games start.

Prep: 20 minutes | Total: 1 hour | Yield: 20-24 slices

Ingredients

• 1 1/2 cups (340 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 1 1/2 cups (300 g) packed brown sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 4 1/2 cups (560 g) all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups (340 g) semisweet chocolate chips
• 1 cup (170 g) red and green candy-coated chocolates
• 1 cup (227 g) butter, softened, for frosting
• 3 cups (375 g) powdered sugar

Instructions

1. Preheat oven to 350°F and grease an 18-inch pizza pan.
2. Beat butter and both sugars until fluffy, then add eggs and vanilla.
3. Mix flour, baking soda and salt into the wet ingredients.
4. Fold in chocolate chips and press the dough into the pan.
5. Bake 20-24 minutes until edges are golden and the centre looks slightly soft.
6. Cool completely, then beat butter, powdered sugar and milk into a frosting.
7. Pipe frosting around the edge, add candy pieces, and slice into wedges.

Sheet Pan Cheesecake Bars

Real cheesecake, baked flat so it slices into clean bars instead of fighting a springform pan for 24 people. Candy cane dust on top does the decorating for you.

If cream cheese feels like a splurge this year, this still comes out cheaper per serving than a dozen single cheesecakes in jars.

Prep: 20 minutes | Total: 5 hours | Yield: 30 bars

Ingredients

• 3 cups (360 g) graham cracker crumbs
• 1 cup (227 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar, for crust
• 4 blocks (8 oz each) cream cheese, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs
• 1 cup (240 g) sour cream
• 2 tsp vanilla extract
• crushed candy canes and white chocolate, to garnish

Instructions

1. Preheat oven to 325°F and line the half sheet pan with parchment.
2. Stir graham crumbs, melted butter and sugar, then press into the pan.
3. Bake the crust 10 minutes, then cool slightly.
4. Beat cream cheese and sugar until smooth, add eggs one at a time.
5. Mix in sour cream and vanilla just until combined.
6. Pour over the crust and bake 25-28 minutes until the centre barely jiggles.
7. Chill at least 4 hours, then top with candy canes and white chocolate before cutting.

Tres Leches Christmas Cake

A sponge soaked all the way through with three milks, so every bite is damp and cool instead of dry cake under too much frosting. Pomegranate seeds do the red for you, no dye required.

Make it two days ahead if you can: the soak only gets further into the crumb, and it only needs the fridge between now and the party.

Prep: 25 minutes | Total: 3 hours 30 minutes | Yield: 24 servings

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 6 large eggs, separated
• 1 cup (240 ml) whole milk
• 2 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup (240 ml) heavy cream, for soak
• 2 cups (480 ml) heavy cream, whipped with 1/4 cup sugar
• pomegranate seeds and mint, to garnish

Instructions

1. Preheat oven to 350°F and grease the half sheet pan.
2. Beat butter and sugar until pale, mix in yolks, milk and vanilla, then fold in flour.
3. Whip egg whites to soft peaks and fold gently into the batter.
4. Spread into the pan and bake 22-25 minutes until golden and springy.
5. Whisk the three milks together and poke the warm cake all over.
6. Pour the soak slowly over the cake.
7. Chill at least 3 hours, top with whipped cream and pomegranate before serving.

Slow Cooker Hot Cocoa Bar

A drink that behaves like dessert, kept warm in the slow cooker instead of reheated mug by mug. Set bowls of marshmallow and crushed candy cane around it and it becomes the one spot where everyone ends up standing.

It costs very little per cup compared to buying individual cocoa packets, and it holds for a whole afternoon without scorching if you stir it every so often!

Prep: 10 minutes | Total: 2 hours 40 minutes | Yield: 20+ cups

Ingredients

• 8 cups (2 L) whole milk
• 2 cups (480 ml) heavy cream
• 2 cups (340 g) semisweet chocolate chips
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/2 cup (100 g) granulated sugar
• 1 tbsp vanilla extract
• pinch of salt
• mini marshmallows, crushed candy canes and whipped cream, to top

Instructions

1. Pour milk and cream into the slow cooker.
2. Whisk in cocoa powder, sugar and salt until smooth.
3. Stir in chocolate chips.
4. Cover and cook on low 2-3 hours, whisking every 30 minutes until melted and smooth.
5. Stir in vanilla just before serving.
6. Keep on warm with the lid cracked, mugs and toppings alongside.
7. Whisk briefly before each ladle, since cocoa settles.

Sheet Pan Tiramisu

Coffee-soaked ladyfingers under a mascarpone cream that uses no raw egg, which matters when the pan sits out for hours at a party rather than minutes at a dinner table.

This version carries a splash of coffee liqueur, so keep it for the adult side of the table; swap in extra brewed coffee for a dry version and nobody will notice the difference.

Prep: 30 minutes | Total: 4 hours 30 minutes | Yield: 24-30 squares

Ingredients

• 3 cups (720 ml) strong brewed coffee, cooled
• 1/2 cup (120 ml) coffee liqueur
• 2 packages (7 oz each) ladyfingers, about 48
• 3 cups (680 g) mascarpone cheese, softened
• 2 cups (480 ml) heavy cream
• 3/4 cup (90 g) powdered sugar
• 1 tsp vanilla extract
• unsweetened cocoa powder, for dusting

Instructions

1. Stir brewed coffee and liqueur together in a shallow dish.
2. Whip heavy cream to soft peaks and set aside.
3. Beat mascarpone, powdered sugar and vanilla until smooth.
4. Fold the whipped cream into the mascarpone until no streaks remain.
5. Dip ladyfingers briefly in the coffee mixture and layer across the pan.
6. Spread half the cream over, repeat with a second layer and the rest of the cream.
7. Dust with cocoa, chill at least 4 hours before cutting into squares.

Punch Bowl Trifle

Cubed red velvet cake under cream cheese whip and white chocolate pudding, built straight in a punch bowl so the layers show through the glass before anyone takes a spoon to it.

Build it the night before: it slices cleaner cold, and the colour sets while you sleep instead of while guests watch.

Prep: 40 minutes | Total: 5 hours | Yield: 24-30 servings

Ingredients

• 1 red velvet cake (baked in a 9×13 pan), cubed
• 2 boxes (3.4 oz each) instant white chocolate pudding mix
• 4 cups (960 ml) whole milk
• 2 blocks (8 oz each) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 3 cups (720 ml) heavy cream, whipped
• 2 cups (280 g) fresh raspberries
• 1 cup (170 g) crushed candy canes
• fresh mint leaves, to garnish

Instructions

1. Bake and cool the red velvet cake, then cut into 1-inch cubes.
2. Whisk pudding mix with milk and chill until set, about 5 minutes.
3. Beat cream cheese and powdered sugar smooth, fold in two cups of whipped cream.
4. Fold the remaining whipped cream into the pudding.
5. Layer a third of the cake cubes, cream cheese mixture, pudding and raspberries in the punch bowl.
6. Repeat twice more, finishing with cream, crushed candy canes and mint.
7. Chill at least 4 hours, ideally overnight, before serving.

Candy Cane Poke Cake

A plain white cake turned pink and peppery with a sweetened milk soak, then buried under whipped cream and crushed candy cane. It looks far more composed than the two boxes of cake mix it started as.

It tastes better the day after it is made, so this is one to finish early and simply pull from the fridge.

Prep: 20 minutes | Total: 3 hours | Yield: 24-30 servings

Ingredients

• 2 boxes (15.25 oz each) white cake mix, plus eggs, oil and water per box
• 1 can (14 oz) sweetened condensed milk
• 1 cup (240 ml) heavy cream
• 1/2 tsp peppermint extract
• red food coloring, a few drops
• 3 cups (720 ml) heavy cream, whipped with 1/3 cup powdered sugar
• 1 1/2 cups (255 g) crushed candy canes

Instructions

1. Bake both boxes of cake mix together in the greased half sheet pan per package directions, checking a few minutes early.
2. Cool the cake 10 minutes, then poke holes all over.
3. Whisk condensed milk, 1 cup cream, peppermint extract and food coloring together.
4. Pour the mixture slowly over the warm cake.
5. Chill at least 2 hours.
6. Spread whipped cream over the chilled cake.
7. Scatter crushed candy canes just before serving.

Sheet Pan Gingerbread Bars

Dense, spiced bars under a thick layer of cream cheese frosting, different from a poke cake in texture alone: no soak here, just a true gingerbread crumb that holds its shape when stacked.

These freeze unfrosted for weeks, so bake the bars well ahead and frost only what you need the day of.

Prep: 20 minutes | Total: 1 hour | Yield: 30 bars

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• 1 cup (340 g) molasses
• 2 large eggs
• 3 1/2 cups (440 g) all-purpose flour
• 1 tbsp ground ginger
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (240 ml) hot water
• 450 g cream cheese, softened
• 1/2 cup (113 g) butter, softened, for frosting
• 4 cups (500 g) powdered sugar

Instructions

1. Preheat oven to 350°F and line the half sheet pan with parchment.
2. Beat butter, brown sugar and molasses until fluffy, add eggs one at a time.
3. Whisk flour, spices, baking soda and salt together.
4. Alternate adding the flour mixture and hot water into the batter.
5. Spread into the pan and bake 20-24 minutes until it springs back.
6. Cool completely, then beat cream cheese, butter, powdered sugar and vanilla into a frosting.
7. Spread frosting over the bars before cutting into 30 pieces.

Big Batch Puppy Chow

Cereal, peanut butter, chocolate and a bag of powdered sugar, shaken together in a paper sack rather than stirred: it costs almost nothing and disappears first at every table it touches.

Swap the peanut butter for sunflower seed butter if nuts are a worry, and no one at the table will clock the difference.

Prep: 20 minutes | Total: 25 minutes | Yield: about 16 cups

Ingredients

• 9 cups rice cereal squares
• 2 cups (340 g) semisweet chocolate chips
• 1 cup (170 g) white chocolate chips
• 1 cup (227 g) peanut butter
• 1/2 cup (113 g) unsalted butter
• 2 cups (240 g) powdered sugar
• 1 cup (170 g) red and green candy-coated chocolates

Instructions

1. Pour cereal into a very large bowl.
2. Melt chocolate chips, peanut butter and butter together, stirring until smooth.
3. Pour over the cereal and fold gently until every piece is coated.
4. Tip the coated cereal into a large paper bag with the powdered sugar.
5. Seal and shake until evenly dusted.
6. Spread onto trays to dry 10 minutes.
7. Fold in candy pieces once the sugar coating has set.

Slow Cooker Peppermint Fudge

No candy thermometer, no standing over a pot watching for a soft ball stage: the slow cooker melts everything gently while you do something else entirely.

Line the insert with parchment so lifting the whole block out is one motion, not a scraping job.

Prep: 10 minutes | Total: 3 hours 15 minutes | Yield: about 60 pieces

Ingredients

• 4 cups (680 g) white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 4 tbsp (57 g) unsalted butter
• 1 tsp peppermint extract
• 1 cup (170 g) crushed candy canes, divided
• red food coloring, a few drops

Instructions

1. Line the slow cooker insert with parchment, leaving an overhang.
2. Add chocolate chips, condensed milk and butter.
3. Cover and cook on low 1 to 1.5 hours, stirring every 20 minutes.
4. Once smooth, stir in peppermint extract and half the candy canes.
5. Pour into a parchment-lined 9×13 pan and swirl in food coloring if using.
6. Sprinkle remaining candy canes over the top.
7. Chill at least 2 hours until firm, then lift out and cut into squares.

Frequently Asked Questions

How many desserts do you need for 20 people?

Two to three big-batch desserts cover it, not five small ones. Plan roughly 1.5 servings per guest, so for 20 people aim for about 30 total servings spread across your choices, with one chocolate option and one fruit or lighter option to cover most tastes.

What Christmas desserts can you make ahead of time?

Poke cakes, trifles, fudge, candy clusters, puppy chow and cheesecake bars all improve or at least hold steady after a day or two in the fridge or an airtight tin. Anything that needs to be assembled and served within the hour, like a fresh-whipped topping, is the only category worth leaving for the morning of.

How do you keep dessert warm for a crowd without the oven?

A slow cooker set to warm with the lid cracked holds a lava cake, a hot cocoa bar or melted clusters for a couple of hours without drying out or scorching, which frees the oven for everything else on the day.

What is the best no-bake dessert for a crowd?

Slow cooker candy clusters and big batch puppy chow need no oven time at all and both scale up by simply doubling the bag or the batch, which makes them the easiest thing to make first while everything else is still in progress.

How do you transport a trifle or sheet cake without wrecking it?

Chill it fully before moving, keep it flat and level in the car rather than on a seat, and carry the final topping (whipped cream, crushed candy cane) separately to add once it is set down, so nothing slides during the drive.

How far in advance can you make fudge or candy clusters?

Both keep about two weeks in an airtight tin at room temperature or in the fridge, so they are the first things to make once the holiday baking list starts, well before the rest of the table comes together.