1. Line a baking sheet with foil and spread the vanilla wafer cookies onto the baking sheet. Remove any broken pieces.

2. Fill a pastry bag or resealable plastic bag with the cream cheese icing. Snip off a corner of the pastry bag and pipe a generous teaspoon or so of icing onto the flat part of a cookie; immediately sandwich with another cookie. Repeat with remaining vanilla wafer cookies until you have a bunch of mini cannoli sandwiches.

3. Freeze cannoli sandwich bites for about 1 hour or until firm.

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

5. Dip each cannoli bite into melted coating about halfway, then dredge or sprinkle with the mini chocolate chips. Allow the CandiQuik to set before serving. Store leftovers at room temperature for a couple days.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ⅛ cup champagne.

3. Crumble cooled cake into a large bowl. Add frosting and mix thoroughly with hands.

CAKE POPS:
1. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

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

3. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have issues with it falling off the stick.

4. Dip cake pops or balls in melted CANDIQUIK® Coating; allow excess coating to drip off and place on wax paper or in the Styrofoam block. Decorate with sprinkles if desired and allow to set.

CAKE HEART BITES:
1. Spoon a small amount of melted coating into each mold cavity, rotating to coat the bottom and sides and allow to set.

2. Press cake mixture into chocolate-coated molds until about ¾ full. Top with additional coating.

3. Once completely set, pop cake-filled chocolates out of heart mold. Repeat until all cake and CANDIQUIK® Coating is gone.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ¼ cup red wine.

3. Crumble cooled cake into large bowl. Add ½ cup frosting and mix thoroughly. Add more frosting if cake is crumbly and won’t stick together.

4. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make%trade; Microwaveable Tray according to package directions.

6. Dip cake bites in melted CANDIQUIK® Coating and allow excess coating to drip off before placing on wax paper to set. (I like to use two forks for this so excess coating can easily drip through the tines)

7. Drizzle with remaining CANDIQUIK® Coating.

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

3. Holding strawberries by their stem, dip in CANDIQUIK® coating and place on wax paper to dry.

4. Using a spoon (or a piping bag), drizzle strawberries with remaining CANDIQUIK® Coating.

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. 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.

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

3. Dip each strawberry in melted Vanilla CANDIQUIK® Coating; covering about 3/4 of the strawberry; set on wax paper. Set half of the dipped strawberries aside for grooms.
*To create brides, decorate white strawberries with decorative sprinkles before coating sets.

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

5. Dip the “groom” strawberries in melted Chocolate CANDIQUIK® in overlapping diagonals to create the chocolate “V”. Return to wax paper to set.

6. Once set, use a toothpick to dot buttons and draw bowtie with Chocolate CANDIQUIK®.

2. Dip fortune cookies in melted CANDIQUIK® Coating; place on wax paper until set.

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

4. Dip half of the fortune cookies in melted Chocolate CANDIQUIK® Coating in a “V” shape; place on wax paper until set.

5. Decorate with icing and sprinkles.

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®.

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. 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.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®Coating; place on wax paper until set.

4. Break off a side piece of a pretzel twist to create swan’s neck. Dip pretzel piece in melted CANDIQUIK® Coating; place on wax paper until set.

5. Cut off the yellow part of candy corn; cut orange and white piece in half. Attach one of the halves to curved end of dipped pretzel piece with a small dab of CANDIQUIK® Coating.

6. Attach other end of the dipped pretzel piece to the strawberry with a small dab of CANDIQUIK® Coating.

7. Create eyes with decorative icing.

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

3. Dip cake circles into melted CANDIQUIK® Coating; place on wax paper until set.

4. When coating is set, stack cake circles together using a dab of CANDIQUIK® Coating.

5. Decorate with candies and sprinkles.

2. Cut out wedding cakes and dresses using cookie cutters.

3. Bake according to recipe instructions; cool completely.

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

5. Dip top sides of cooked cookies into melted CANDIQUIK® Coating. Place on wax paper to set.

6. Before coating sets, decorate with sprinkles and icings.

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.

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.

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. 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.