1. In a large bowl, combine the first 7 ingredients (cake mix through lime zest); mix well.

2. Bake according to package directions. Cool completely.

3. In a small bowl, combine frosting, tequila, triple sec, and lime juice. Mix well.

4. In a large bowl, crumble cake, add frosting mixture and thoroughly combine.

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

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

7. Dip cake balls in melted coating; allow excess coating to drip off.

8. Place on wax paper and sprinkle with zest. Let set completely.

1. Pour cereal in a large bowl and set aside.

2. In a small bowl, combine powdered sugar, granulated sugar, 4 teaspoons cinnamon, and ⅛ teaspoon salt; set aside.

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

4. Stir in remaining cinnamon and salt until thoroughly combined.

5. Heat CANDIQUIK® Coating mixture in microwave for an additional 10 seconds.

6. Pour melted coating over cereal. Using a spatula, gently fold until cereal is evenly coated.

7. Sprinkle sugar-cinnamon mixture over cereal; stir to coat.

8. Spread mixture onto wax paper lines baking sheet; allow to dry completely. Store in airtight container.

1. In a small saucepan, over medium-high heat, combine cream and spices. Cook, stirring frequently, until mixture comes to a rolling boil.

2. Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.

3. Add butter to warm ganache and mix well. Place in refrigerator for 1-2 hours until firm.

4. Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.

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

6. Dip ganache balls in melted coating; allow excess coating to drip off.

7. Place on wax paper and allow to set completely.

OPTIONAL:
Melt Vanilla CANDIQUIK® Coating, mix with spices to taste, and drizzle over truffles.

2. Add flour; mix well.

3. Add vanilla and rum flavor; mix well.

4. Refrigerate mixture for 30 minutes.

5. Preheat oven to 350°F and scoop macaroon mixture by the tablespoonful onto a parchment paper lined baking sheet. Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Bake for 15-20 minutes.

6. Remove from oven and allow to cool on wire rack.

7. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Dip bottom of each macaroon in coating and place on parchment paper to set.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®; allow excess coating to drip off.

4. Before coating is set, dip about 1/3 of each strawberry in green sugar decors and place on wax paper to dry.

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

3. Roll cake mixture into medium sized ovals and form into the shape of a jalopeño pepper. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring (oil or powder based) until desired color is established.

5. Dip cake balls in CANDIQUIK®; allow excess coating to drip off and place on wax paper to set.

6. Before set, press and hold a pretzel piece (approx. 3/4”) on the end of the cake bite as a stem.

2. Add 4-5 tortillas to hot oil and fry until golden, use tongs to flip tortillas to brown each side (takes about 30 sec- 1 min).

3. Place chips into a large bowl and sprinkle immediately with cinnamon-sugar.

4. Repeat with remaining tortillas. Add additional oil when needed.

5. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Dip each tortilla in chocolate coating and place on a large serving plate.

6. Top tortilla chips with fresh fruit and drizzle with additional chocolate coating.

Suggestion: serve with cinnamon-infused ice cream or whipped cream.

2. In a small saucepan, heat corn syrup until it just begins to boil.

3. Pour the heated corn syrup on top of the CANDIQUIK® and mix with a rubber spatula until it combines and forms a smooth paste.

4. Cover with plastic wrap and refrigerate, allowing the modeling chocolate to firm (at least 2 hours and preferably overnight).

5. Remove from fridge and knead until it becomes soft and pliable. Form cactus arms.

6. Melt remaining (8 oz.) Vanilla CANDIQUIK® and add green food coloring.

7. Dip pretzel rods in coating and place on wax paper. Immediately attach cactus arms. Sprinkle if desired.

(Store any unused modeling chocolate in refrigerator.)

2. Dip crackers or cookies in melted CANDIQUIK®; sprinkle with sugar decors before coating is set. Set on wax paper.

3. Dip raspberries in melted CANDIQUIK® Coating; sprinkle with sugar decors and place in the center of cookie.

4. Pipe with decorative icings.

TIP: To dip raspberries, pierce with a toothpick and dip in CANDIQUIK®.

2. Dip the rim of taco shells in melted CANDIQUIK® Coating; place upright on wax paper until set.

3. In medium bowl, mix strawberries and bananas (or other fruit if desired). Divide fruit evenly into taco shells.

4. Drizzle melted CANDIQUIK® Coating over fruit. Top with whipped cream.

2. Dip about 3/4 of each pepper in melted CANDIQUIK® Coating; allow excess coating to drip off.

3. Dip the bottom of the each pepper in red sugar decors before coating is set. Place on wax paper to dry.