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

3. Dip cookies completely into melted coating with a fork, allowing excess coating to drip off. Gently slide cookie onto baking sheet to set.

4. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Pour melted coating into a piping bottle or Ziploc® bag, and clip a corner.

5. Pipe stitches onto each football cookie. Allow stitching to dry before serving cookies.

2. Cut CANDIQUIK® Coating block in half. Set ½ aside for later and melt ½ in microwave for 45 seconds. Stir and continue to melt in 15 second increments until melted, stirring between increments.

3. Add peanut butter to melted coating and stir well.

4. Mix in sugar cone crumbs and spread in the bottom of a springform pan. Refrigerate for 10 minutes to set.

5. Spread softened ice cream over crust and smooth the top. Cover and place in freezer to allow ice cream to firm up until ready to serve, at least 1 hour.

6. When ready to serve, remove sides of springform pan and sprinkle with peanuts. Melt remaining half block of CANDIQUIK® Coating as directed above and drizzle over the top and sides of pie.

2. Melt butter in a deep pan over medium heat; add marshmallows and stir until melted.

3. Add cereal and mix until evenly coated.

4. Spread cereal mixture evenly into baking dish.

5. Once cooled, turn out onto a cutting board; cut into desired shapes using cookie cutters and insert popsicle stick.

6. Melt Vanilla CANDIQUIK®  in Melt & Make™ Microwaveable Tray according to package directions. Dip cereal pops into Vanilla CANDIQUIK® and set on wax paper to dry.

*Store in an airtight container for up to 5 days.

2. Slice bananas into chunks approximately ¼” thick.

3. Press one banana slice between two Nilla Wafer cookies; place in freezer for 10-15 minutes.

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

5. Dip half of each cookie sandwich into CANDIQUIK and place on wax paper to dry. Sprinkle.

Notes: Prepare immediately prior to eating as the cookie will begin to soften (and the bananas will begin to brown). You can freeze these treats and eat frozen (however, do not attempt to thaw and then eat, as the banana will become mushy).

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. Break the ends of the pretzel rods off, so that each rod is approximately 5-6” long.

3. Spoon chocolate CANDIQUIK® over the center of each pretzel rod; leaving about the last 3/4” on each end uncoated.

4. Slide 3 cookies onto each end of the pretzel rods while the coating is still wet, set on wax paper to dry.

5. Stretch out the Gummy Saver candies in order to slide onto the ends of each pretzel rod.

Optional: If you want to add numbers to your weights, melt Vanilla CANDIQUIK® and use a toothpick to draw on the “45”.

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.

Gently pull apart each Oreo cookie; dip the top of the lollipop stick in the coating and press the lollipop stick in the center of the cookie halves. Repeat with all cookies.

Pour CandiQuik coating into a deep cup (this makes it easier to dip + I use a disposable cup for ease of clean-up).

Dip the cookie lollipops in melted coating; allow excess coating to drip off and place on wax paper.

Immediately sprinkle with mini chocolate chips; let dry.

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

5. Dip cake balls in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle if desired.

2. Stir in green food coloring until desired color is established.

3. Dip OREO® cookies in melted coating and place on wax paper to dry.

4. Before completely dry, attach two candied eyes and press a heart-shaped sprinkle on the edge of the cookie as the tongue. Sprinkle the top of the cookie with green confetti sprinkles if desired.

5. Break apart pretzel twists and use the U-shaped pieces as the legs.

6. Dip pretzel pieces in candy coating and press onto the back edge of the cookie as the hind legs; let dry.

7. Place remaining candy coating in a heavy-duty plastic bag with a tiny corner cut off (or piping bag) and pipe little feet on a flat surface covered with wax paper.

8. Once hardened, carefully peel feet away from wax paper and use a dab of candy coating to attach to frog cookie. Use edible marker to draw mouth.

*Adapted from MadeToBeAMomma.com.

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

3. Pour CANDIQUIK® into the mixture; using a spatula, fold into the mixture until evenly coated.

4. Spread mixture out onto a large sheet of wax paper; let dry.

5. Once dry, scoop into treat bags or keep sealed in an airtight container.

*To download printable “Bunny Bait” treat tags, please click here.

2. Spoon melted CANDIQUIK® into each shot glass mold, filling to the top.

3. Allow to set completely. Once set, pop chocolate shot glasses out of mold.

Tip: to easily release chocolate from the silicon mold, pull the silicon away from the chocolate, releasing the seal and push from the bottom up, inverting the mold.

2. Add Kahlua® liqueur and light corn syrup to cookie crumb mixture; mix until well blended (it may be easier to use hands to mix together).

3. Roll mixture into 1-inch (tightly packed) balls.

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

5. With a spoon, dip truffles in melted CANDIQUIK® Coating; set on wax paper. Sprinkle with chopped pecans before coating is set.

TIP: Kahlua Truffles become more flavorful after 2-3 days.

2. With a small paring knife, carve out the center (hull) of each strawberry, going down as deep as you can without carving out the bottom or sides.

3. Slice the very tip of the strawberry off, making a flat base for the strawberry to stand on.

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

5. Dip each strawberry in CANDIQUIK®, covering about half of the berry. Set on wax paper to dry.

6. When ready to serve: fill with coffee liqueur and top with whipped cream.

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 Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Add 3-4 drops of lime oil and stir until well mixed.

5. Dip cake pops in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle with graham cracker crumbs.

2. In a large saucepan melt butter over medium-low heat, add marshmallows and stir until completely melted. Remove from heat.

3. Combine melted CANDIQUIK® Coating with marshmallow mixture.

4. Add cereal; stir until well coated.

5. Form mixture into football shapes. Place on wax paper to dry.

6. Use white decorative icing to create laces on footballs; let set until icing is firm.

2. Roll the mixture into small balls and press lightly between two pretzel snaps.

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

4. Dip each pretzel bite in CANDIQUIK, allowing the excess coating to drip off and place on wax paper to set; sprinkle.

Tip: when dipping pretzel bites, squish one end of the pretzel bites very close together because they will tend to separate when being dipped.

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 8 oz. Chocolate CANDIQUIK® according to directions on package. Dip rim of waffle ice cream bowls in melted CANDIQUIK® Coating; set on wax paper to dry. Set Chocolate CANDIQUIK® Coating aside.

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

6. Dip cake balls in melted Vanilla CANDIQUIK® Coating, and place inside waffle ice cream bowl. Place 5 coated cake balls in each ice cream bowl. Sprinkle if desired.

7. Once dry, reheat Chocolate CANDIQUIK® and spoon a small amount on top of each pile of cake bites, allowing the chocolate to drip. Top with a red M&M® before coating has set.

2. Dip cookies in the melted CANDIQUIK® and place on wax paper to dry.

3. Once completely dry, use cake writing icing to pipe outline the shape of sunglasses.

4. Press two sprinkles onto the corners of the sunglasses.

2. Hold the end of the waffle cone and dip the top 2 – 3″ in the coatings.

3. Allow the excess coating to drip back into the tray; waiting about 30 seconds to add sprinkles, chopped nuts, etc. Set on wax paper to dry completely.

TIP: to easily coat in chocolate; roll and rotate the top of the cone directly in the tray of CANDIQUIK®.

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. Carefully cut off the top of the waffle cones so the cones measure approximately 2 ½ inches tall.

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

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK by holding the end of the cone. Slowly allow most of the excess vanilla coating to drip off, letting a little melt down over the cone (gives it the melted look
when dry)! Sprinkle if desired.

7. Stick cones into a Styrofoam block or ice cream cone holder to dry. Once dry, melt Chocolate CANDIQUIK and spoon a small amount on top of each cone allowing it to drip over the sides. Top with a red M&M® candy before chocolate has set.

2. To create ears: spoon a small amount of coating onto wax paper and smooth out to create the shape of dog ears; let dry.

3. Dip cookies into CANDIQUIK® and place on wax paper to set.

4. Before coating is completely set, press an M&M® near the bottom of the cookie as the nose and place the ears on the top of the cookie.

5. Once coating is completely dry, use a toothpick to dot on eyes with remaining CANDIQUIK®.

2. Add solid vegetable shortening; stir until smooth.

3. Pour directly into pre-heated fountain.

*Please note: depending on the size of your fountain, more CANDIQUIK® and vegetable shortening may be needed. Add 2 tablespoons of solid vegetable shortening per 1 package of CANDIQUIK®.

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

3. Pour Frosting Creations™ powder into the melted coating, stir until well combined.

4. Holding the end of the lollipop stick, dip marshmallows in the candy coating and place in a Styrofoam block or on wax paper to dry.

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

3. Roll mixture into 1″ sized balls; pinching the top to form a slightly pointed shape. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add a few drops of red food coloring in the melted CANDIQUIK® until desired color is established.

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

6. Once the cake pops are almost set, you can drizzle with additional CANDIQUIK® to form the flower petals.

7. For leaves: cut leaf shapes out of green paper mache and attach to lollipop with clear 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.

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

In a large bowl, beat softened cream cheese, Vanilla CANDIQUIK®, and dry cheesecake pudding; mix until well blended. Add whipped topping and blend until combined.

Fold in chopped turtle candies. Spoon cheescake mixture into a piping bag (or a plastic Ziploc bag with one corner cut off).

Pipe cheecake into glasses, layering with remaining graham cracker crumbs and chocolate and caramel syrups.

Top with whipped cream immediately prior to serving. Drizzle with additional caramel and chocolate syrup. Keep refrigerated.

2. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour, baking powder, and salt.

3. Roll out dough on a well-floured surface approx. 1/4 inch thick. Cut into circles (approx. 3″)with cookie cutter.

4. Place cookies 1 inch apart on cookie sheet and bake 6 to 8 minutes. Cool completely.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip 3/4 of each cookie in Vanilla CANDIQUIK®. Place on wax paper.

6. Unwrap a peanut butter cup, dip in the CANDIQUIK® and place on the bottom (un-coated) edge of the cookie. Press a basketball decor above the peanut butter cup. Let set.

7. Once set, pipe on the backboard and hoop lines with black-colored CANDIQUIK® or cake writing icing.

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

3. Dip strawberries in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

4. Dip marshmallows in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

5. Push dipped strawberries and marshmallows onto wooden skewers.

2. Cut chocolate discs in half to use as mouths.

3. Prepare the beaks by cutting yellow gum drops into a triangular shape, slit open. Cut small triangular shapes out of the Fruit Roll-Up® and attach to gum drop as a tongue.

4. Melt both packages of Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions. Divide into 4 separate bowls. Stir in the 4 food colorings in individual bowls until desired colors are established.

5. Insert a lollipop stick into each cake ball; divide cake pops into 4 even groups.

6. Dip cake pops into melted CANDIQUIK®; allow excess coating to drip off. Before coating is set, attach half of a chocolate disc as the mouth (or yellow candy as beak) and candy eyes; sprinkle with the matching colored coconut.
Tip: Complete 1 group of the same colored characters at a time. Place in Styrofoam block to set.

TIPS:
· Oscar: Re-shape the cake ball to form a “C” shape as an opening for his mouth; cut the chocolate disc in half and use both pieces to form an open mouth. Use a red heart sprinkle as his tongue. When dry, use a brown icing or chocolate candy coating to pipe on eyebrows.

· Cookie Monster: Attach a butterscotch baking chip to his mouth as a cookie (cut off top of chip and use edible ink pen to dot on “chocolate chips”).

· Elmo: Attach an orange jelly bean as his nose.

· If CANDIQUIK® Coating begins to harden or thicken while dipping cake pops, reheat in the microwave in 15 second
increments. Be careful not to overheat.

· To thin coating, add a tablespoon of solid vegetable shortening and stir until well mixed.

· If cake balls start to fall off the lollipop stick or get gooey when dipping, place remaining cake balls in the refrigerator for an additional 20-30 minutes.

2. Whisk together the flour, baking soda, baking powder, and salt; set aside.

3. With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.

4. Gradually add the flour mixture; beat until just combined. Pour batter into a greased 13 x 9” pan.

5. Bake approximately 28 minutes or until edges are golden brown. Let cool.

6. Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.

7. Roll mixture into 1” balls and place in the refrigerator until firm (approximately 30 minutes).

8. Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls. Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.

9. Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that is filled with jam. Place the jam-filled cake balls in the freezer for 15 minutes.

10. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Once melted, stir in 1 1/2 tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK® into a deep bowl.

11. Remove cake balls from freezer and dip the tip of the bamboo toothpick into the CANDIQUIK® and insert about 1/3 of the way into the cake ball. Dip cake pop immediately in the CANDIQUIK®, removing promptly. Allow excess coating to
drip off and set on wax paper to dry completely.

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.

5. Dip cake balls in CANDIQUIK® and place on wax paper to set. Decorate as desired with candy coating and/or icings and sprinkles.

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 & 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″ sized balls. Chill for approximately 1-2 hours in the refrigerator.

4. While cake balls are cooling; decorate Teddy Grahams® with cake writing icing. Stretch a Life Saver® Gummy around the bear.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the package directions. Add blue food coloring (oil or powder based only) until desired color is established.

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

7. Before completely set, gently push Life Saver® Gummy and bear on top of the cake ball.

*Recipe adapted from Bakerella.

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. Carefully cut the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.

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

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the cone. Place on wax paper with the cone pointing up, allowing the excess coating to form a puddle. Sprinkle.

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

3. Roll cake mixture into 1” sized balls; pinching the top with your fingers to form a pointy peak. Chill for approximately 1-2 hours in the refrigerator.

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

5. Dip cake balls in melted Chocolate CANDIQUIK®; place on wax paper to set.

6. Cut small (approx. 4.5”) square pieces of aluminum foil and wrap around each individual cake ball.

7. Cut thin strips of paper to write (or type) notes on. Secure paper notes by tucking into the aluminum foil wrapper, allowing the top 2” to stick out.

TIP: If cake balls start to get gooey or lose their shape when dipping, place in the refrigerator for an additional 20-30 minutes.