2. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

3. Holding the end of the toothpick, dip each grape in the CANDIQUIK; allow excess coating to drip off.

4. Immediately dip the end of the grape in the chopped pecans; place on wax paper to dry.

2. Sprinkle zest over the cereal.

3. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Pour coating over the cereal and use a spatula to fold into cereal until evenly coated.

5. Add the powdered sugar and seal the top with the lid (or cover with plastic wrap) and lightly shake until thoroughly coated.

2. Place mixture in the freezer for 10 minutes.

3. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Transfer melted coating into a deep cup or bowl.

5. Scoop a spoonful of peanut butter truffle mixture into each spoon and smooth over (works well to smooth over with your finger).

6. Dip the spoon in melted CANDIQUIK, allowing the excess to drip off and place on wax paper. Sprinkle if desired. Let dry.

2. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

3. Dip the end of the lollipop sticks in the melted coating and place in the middle of a cracker. Press a second cracker on top, forming a sandwich.

4. Transfer coating to a deep bowl or cup and dip entire cracker cookie in the melted CANDIQUIK Coating; place on wax paper.

5. Arrange 8 candy corns on the outside of each cracker before coat has dried. Sprinkle the center with brown jimmies. Let dry.

2. Dip pretzel sticks in coating and place on wax paper to dry.

3. Once almost dry, place 5 M&M candies on top of the pretzel to form the body and head of the butterfly. Press two brown jimmies on the front of the pretzel as the antennas.

4. Dip two pretzel twists in vanilla coating and press one pretzel on each side of the pretzel stick; let dry.

2. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to the directions on the package.

3. Dip about ¾ of each pretzel rod in the Vanilla CANDIQUIK® and place on wax paper.

4. Before CANDIQUIK® Coating has set, press the marshmallow ears on the top of the pretzel, holding in place until set, and press one heart-shaped sprinkle on as the nose.

5. Once dry, draw two dots for eyes with black edible marker or cake writing icing.

2. Wash grapes and pat completely dry. Spear each grape with a toothpick.

3. Melt caramels in a microwave safe bowl in 30 second increments until smooth. Holding the end of the toothpick, dip each grape in the melted caramel and place on prepared wax paper.

4. Place grapes in the refrigerator for 15 minutes or until the caramel is completely set.

5. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions.

6. Holding the end of the toothpick dip each grape in the CANDIQUIK®; allow excess coating to drip off and return to wax paper.

7. Dip the bottom of the grape popper in graham cracker crumbs and sprinkle immediately with cinnamon.

NOTES: Keep refrigerated for best results.

2. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

3. Insert a skewer into each marshmallow and dip in melted CANDIQUIK® Coating; allow excess coating to drip off.

4. Sprinkle dipped marshmallows with colored coconut before coating is set. Place in Styrofoam block to dry.

5. Fill a shallow vase with sugar. Insert marshmallow pops into sugar to form a bouquet.

Bake as directed, reducing bake time by approximately 2 minutes.

While cake is baking, prepare truffle mixture; mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended; set aside.

Once the cake is completely cooled, use a knife to slice the cake lengthwise to remove the top of the cake; creating a level surface.

Roll OREO truffle mixture out onto a piece of wax paper until it measures approximately 9X13″.

Transfer OREO truffle mixture on top of the cake. Trim off any excess truffle mixture that may hang over the edges of the cake.

Cut cake into squares (optional). Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray as directed on package. Spread a thin layer of CANDIQUIK® on top of the cake.

Top with sprinkles and lemon chips, if desired.

TIP: Best if served the same day

2. Mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended.

3. Roll mixture into 1-inch balls and set on a wax paper lined baking sheet. Chill for 15-30 minutes or until firm.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to the directions on the package.

5. Dip OREO® balls in melted Vanilla CANDIQUIK® and place on wax paper to set. Decorate as desired.

(Keep refrigerated)

 (Oreo is a registered trademark of Nabisco)

2. On wax paper arrange pecan halves in clusters of three to form base of chicks – two face forward for feet and one perpendicular across back.

3. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

4. Spoon a small amount of melted CANDIQUIK® on each pecan cluster (to hold together).

5. Dip marshmallows into melted CANDIQUIK®; allow excess coating to drip off. Roll in colored coconut.

6. Press marshmallow on top of pecans.

7. Once set, cut a small opening in the center of the marshmallow and press one piece of candy corn in for beak.

8. Use a dab of CANDIQUIK® to attach two mini chocolate chips as the eyes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. (If desired, add oil or powder based food
coloring to Vanilla CANDIQUIK®; stir until blended.)

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Decorate with sprinkles. Place in Styrofoam block to set.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1 1/2″ sized ovals. Chill for approximately 1-2 hours in the refrigerator.

4. Prepare the wings ahead of time by melting the Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. With a teaspoon, carefully spoon small circular drops of the coating onto wax paper. Make two “wings” for each cake pop.

5. Insert a lollipop stick into each cake ball. Re-melt CANDIQUIK® until smooth and then add yellow food coloring (oil or powder based only) until desired color is established.

6. Dip cake pops in melted CANDIQUIK®; let excess CANDIQUIK® drip off and place in a Styrofoam block to set.

7. Before dry, carefully attach two brown jimmies on the front of the cake pop for the antennas.

8. Once dry, use a black writinc icing to pipe on the stripes.

9. Cut a straight edge on each wing (so it pushes flat against the cake pop), dip the flat edge of the wings into the CANDIQUIK®, then carefully attached it to the cake pop, holding the wings in place until the coating sets.

10. Draw on face with the writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Insert a lollipop stick into each cake ball. Dip cake pops in melted CANDIQUIK®; allow excess coating to drip off and place in Styrofoam block to set.

6. Once dry, draw on faces with Gourmet Writer or cake writing icing. Apply shimmer powder to cheeks.

7. Wrap the baking cup around the cake pop and secure to the lollipop stick with ribbon or tape.

TIP: If cake balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add a few drops of red food coloring (oil or powder based) until desired color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Melt the remaining package of Vanilla CANDIQUIK®. Add a few drops of black food coloring (oil or powder based) until desired color is established.

7. Carefully dip half of each red cake ball in the black CANDIQUIK® and return to wax paper. Before the black coating is dry, press two confetti sprinkles on as eyes.

8. Once coating is dry, draw a straight line down the middle of the red coating with the cake writing icing. Draw black dots for the ladybug’s spots.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

5. Dab a small amount of CANDIQUIK® on top of the peanut butter cup and press a cake ball on top, let set.

6. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the peanut butter cup. Slowly pull out and allow most of the excess CANDIQUIK® to drip off; sprinkle and top with a chocolate chip.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes.

2. In a medium bowl, mix heated corn syrup with shredded coconut, vanilla and salt. Mixture will be thick and sticky.

3. With hands, form coconut mixture into 1-inch balls, packing firmly. Place on a wax paper lined baking sheet. Chill coconut balls in the freezer for 20-30 minutes.

4. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on the package.

5. Dip coconut balls in the Chocolate CANDIQUIK®; place on wax paper to set.

6. Garnish with shredded coconut before coating is set.

TIP: If coconut balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add yellow food coloring
(oil or powder-based only) until a light yellow color is established.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set.

6. Before CANDIQUIK® has set, attach an orange Nerds® candy as the beak and two orange, flower-shaped sprinkles as the feet.

7. Insert two almond slices into the sides of the cake balls to form the wings.

8. Once set, draw two dots for eyes with writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls.Chill for approximately 1-2 hours in the refrigerator.

4. Cut the edge of a marshmallow diagonally in the shape of bunny ears. These will form the bunny “ears.” Sprinkle with pink decors onto the sticky side of
the marshmallow (for best results, press the sticky side of the marshmallow into the sprinkles).

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on the package.

6. Dip cake balls in the Vanilla CANDIQUIK® and place on wax paper.

7. Before CANDIQUIK® has set, press the marshmallow ears on the top of the cake ball and place one heart-shaped sprinkle on the front of the cake ball for the nose.

8. Once dry, draw two dots for eyes with writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for an additional 20-30 minutes.

2. Cut 1″squares out of the pound cake using a knife or small cookie cutter. Each mini cake will have 3 layers.

3. Spread a small amount of frosting between the two bottom layers and gently press down on the top layer of cake to compress.

4. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions.

5. Place cake on a fork and lower into the CANDIQUIK®; use a spoon to cover the cake completely in the candy coating.

6. Slide onto wax paper to dry. Use both utensils to slide cake onto wax paper to prevent tipping over. Decorate as desired.

2. Add a few drops of oil-based food coloring to melted CANDIQUIK® Coating.

3. Dip pretzel rods in melted CANDIQUIK® Coating; place on wax paper to dry.

4. Create cigar bands using Fruit Roll-Ups® and sugar decors.

2. If desired, add a few drops of oil-based food coloring to melted CANDIQUIK® Coating.

3. Place a small dab of CANDIQUIK® Coating on a marshmallow; place another marshmallow on top to create the bottle. Place on wax paper to set.

4. Dip the stacked marshmallows in CANDIQUIK® Coating.

5. Before coating is dry, place a colored candy kiss or gum drop on the top of the bottle. Sprinkle marshmallow bottles before coating is dry. Place on wax paper to set.

6. Decorate with additional decorative icings.

2. Dip cookies in melted CANDIQUIK® Coating; place on wax paper to dry.

3. Attach baby faces and bottles with a dab of CANDIQUIK® Coating.

4. Decorate with sprinkles.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. If desired, add a few drops of oil-based food coloring to melted CANDIQUIK® Coating.

4. Dip cake in melted CANDIQUIK® Coating; place on wax paper until set.

5. Decorate with sprinkles and decorative icings.