Article
19 March 2024
Chocolate drives are a timeless favourite in the fundraising toolkit and for good reason! They’re easy to organise, universally loved, and can bring in thousands of dollars for your school or club.
Whether it’s a classic $1 caramel-filled bar or a fancy $2 mixed-flavour creation, chocolate tends to sell itself, especially when a box appears in the staffroom at morning tea. And best of all it doesn't have to be just chocolates. Plenty of well-known brands (and boutique makers, too) offer both chocolate and lolly fundraising packs.
Chocolate fundraising can now be as simple as clicking a button or as hands-on as handing out boxes at school pickup. Here are the three main ways you can run it:
This is the traditional method. You order boxes of chocolate or lollies upfront, distribute them to families or volunteers, and collect the money as items are sold.
Best for: Fast, impulse purchases and events like markets or office sales.
Keep in mind: There’s usually an upfront cost (though some suppliers may offer delayed payment options).
Great for premium chocolate boxes or gift packs, this method involves sending home catalogues or flyers, collecting orders and payments, and placing a bulk order with your supplier.
Best for: Larger or more expensive items, especially around seasonal occasions like Easter or Christmas.
Keep in mind: It takes more time and coordination, but it avoids leftover stock.
Some suppliers now offer a fully digital option where supporters order and pay online via a custom fundraising link. Products are either shipped directly to buyers or delivered in bulk to the organiser for distribution.
Best for: Reducing admin, widening your supporter base, and easy promotion through social media or email.
Keep in mind: Check whether shipping is included or extra, and how orders are fulfilled.
Writing about chocolate fundraising is enough to trigger anyone’s sweet tooth. Treat the committee (or your next bake stall) with this crowd-pleasing slice.
Recipe care of Bake play Smile
Ingredients
220 g caramel-filled chocolate, broken into squares
250 g plain sweet biscuits, crushed
¼ cup butter
½ – ¾ tin sweetened condensed milk (adjust for consistency)
¼ cup desiccated coconut
220 g plain chocolate for topping
Method
Blitz biscuits in a food processor until they’re fine crumbs.
In a microwave-safe bowl, melt caramel chocolate and butter together.
Stir in condensed milk, coconut, and crushed biscuits.
Press mixture into a lined slice tray and pop it in the fridge.
Melt plain chocolate and spread evenly over the chilled base.
Refrigerate until completely set (a couple of hours is ideal).
Slice, serve, and watch it disappear!