Easy take-along snacks for car journeys

Sweets
For a sweet finish to the road-side picnic or a pick-me-up in mid afternoon.

Peanut Butter Brownies
A twist on the chocolate version, these contain oats to give them more texture. You can use either smooth or crunchy peanut butter according to your preference. A tip on buying peanut butter: read the ingredients list and buy brands that don't use palm oil, which is high in saturated fats.

Makes 15-18 squares. You will need a 20 x 25cm/8 x 10in (or similar size) tin or baking dish.

110g/4oz butter
100g/3 1/2 oz caster sugar
100g/3 1/2 oz dark brown sugar
2 eggs, beaten
175g/6oz peanut butter
1/2 tsp vanilla essence
125g/4 1/2 oz plain flour
pinch of salt
1/2 tsp bicarbonate of soda
100g/3 1/2 oz porridge oats
oil or butter, for greasing
1 tbsp sesame seeds (optional)

Preheat the oven to 180C/350F/gas mark 4 and lightly grease the tin or baking dish. Cream together the butter and sugars and blend in the eggs, peanut butter and vanilla. Sift together the flour, salt and bicarbonate of soda and fold into the mixture along with the oats.

Spoon into the tin, smooth the top and sprinkle over the sesame seeds, if using. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin then cut into squares.

Lemon bars
Tart and tangy, these classic lemon dessert bars are light and refreshing - just the ticket for the open road. They can be frozen beforehand and left to thaw while packed. You will need a 20 x 23cm/8 x 10in tin or baking dish (or similar size) and a food processor.

150g/5oz flour
125g/4 1/2 oz butter
5 tbsp icing sugar
zest of half a lemon
100ml/3 1/2 fl oz lemon juice
175g/6oz sugar
3 eggs
2 tbsp self-raising flour

First make the crust: preheat the oven to 180C/350F/gas mark 4. Place the flour, butter and icing sugar in a food processor and pulse till combined. Add the lemon zest, 1 tbsp of the juice and pulse until the mixture just comes together. Tip out into the tin and use your fingers to press into the base and up the sides (you may find it easier to flour your hands first as the dough may be sticky).

Prick the base with a fork and bake for 12 minutes or until lightly golden. Meanwhile, blend together the sugar, eggs, self-raising flour and the rest of the lemon juice. When the base crust is done, pour over the filling. Return to the oven and bake another 15-18 minutes or until just set. Cool in the tin on a wire rack then chill in the fridge for at least 2 hours. Cut into bars and store in a plastic container.