2. Divide melted CANDIQUIK® Coating into shallow bowls. Add oil-based candy color one drop at a time to each bowl until desired color is reached.

3. Dip bottom half of Marshmallow Peep® in colored CANDIQUIK® Coating and set on wax paper to dry. Decorate as desired.

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. Blend for 1 minute or until thoroughly combined.

3. Transfer coconut mixture into a medium bowl and fold in chocolate chips.

4. Using a coffee scoop or melon baller, scoop mixture and roll into a tight ball.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray and transfer to a heavy-duty plastic bag, with a tiny hole cut off one corner. Drizzle coconut bites with chocolate coating.

Note: refrigerate in an airtight container.

1. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.

2. Press mixture into a 9″ pie pan and immediately place in the freezer while preparing cheesecake.

FOR CHEESECAKE:

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

4. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding powder, mix until well blended.

5. Add whipped topping and mix until well combined.

6. Fold in frozen blueberries. Carefully spoon mixture into graham cracker crust. Garnish as desired.

*Keep refrigerated.

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. 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 1 packet of strawberry flavored Frosting Creations to each package of Vanilla CANDIQUIK Coating; stir until blended.

5. Insert a lollipop stick into each cake ball. Dip cake pops in coating; allowing the excess coating to drip off. Place on wax paper and sprinkle. Let dry.

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. Spoon Chocolate CANDIQUIK® Coating into mold cavities and let harden. Once hard, pop out chocolates and repeat (filling the mold twice).

3. Preheat oven to 325°F. Mix coconut, sugar, flour and salt in a large bowl.

4. Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well.

5. Drop by tablespoonful onto a baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.

6. Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool.

7. Pop chocolate candies out of silicon mold and press one chocolate in the center of each macaroon.

2. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray™ according to directions on package. Stir in both packets of the orange creme Frosting Creations powder.

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 excess coating to create horizontal lines.

2. Remove about 1/3 of the sugar mixture and place in a small bowl. Add the yellow food coloring; mix well.

3. Cover both mixtures and place in the freezer for 1-2 hours or until firm.

4. Remove the yellow mixture from the freezer and roll into marble-sized balls and place on a lightly greased baking sheet. Place back in the freezer for 20 minutes.

5. Wrap a small amount of the white filling around the yellow balls. Form into the shape of eggs and place on the lightly greased baking sheet. Repeat until done and return to the freezer for 20-30 minutes.

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the package directions. With a spoon, coat creme eggs in CANDIQUIK® and place on wax paper to set.

TIP: If mixture gets too sticky or is not holding it’s shape, return to the freezer until very firm.

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. Spoon a small amount of Chocolate CANDIQUIK® into each mold cavity, rotating to coat only the bottom and sides. Let dry completely.

3. Cream together butter, powdered sugar and extract. Transfer buttercream into a plastic bag with a small corner cut off (or a piping bag).

4. Pipe a small amount of buttercream into each hollow chocolate shape. Top with additional Chocolate CANDIQUIK®.

5. Once completely hardened, pop the chocolates out of the candy mold. Repeat until remaining buttercream is gone.

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. 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. Stir 1 cup of cereal and almonds into coating (reserving some cereal/almonds to sprinkle on top).

3. Spread mixture approximately ¼” thick onto wax paper.

4. Sprinkle with remaining cereal, almonds and toasted coconut; let dry.

5. Once completely dry, break or cut into small pieces to serve.

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. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding, mix until well blended.

3. Fold in whipped topping, half of a container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.

2. In a large bowl, beat cream cheese, melted CANDIQUIK® and coconut pudding, mix until well blended.

3. Fold in 1 container of whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Top with whipped cream and toasted coconut.

For toasted coconut:
Spread shredded coconut evenly on a baking sheet.
Toast 7 to 12 minutes in a 300°F oven, stir frequently until coconut is lightly browned.

2. Mix coconut, sugar, flour and salt in a large bowl.

3. Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well.

4. Drop by tablespoonful onto a well-greased and floured baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.

5. Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool completely.

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions and spoon a small amount into the center of each macaroon. Place 3 chocolate eggs in the chocolate center. Let set.

2. Spoon a small amount of CANDIQUIK® into each of the silicon molds; push the coating up the sides of the mold with the back of your spoon. Bring the coating almost to the top of the cup, but not over the edge. Repeat with all remaining mold cavities; let set.

3. Once completely set, carefully peel the silicon baking mold away from the CANDIQUIK® coating and ‘pop’ out the chocolate eggs.

4. Using the back of your spoon, spread the chocolate around the edges of one egg half, fill with candy and place another egg half on top, gently press down and set aside to dry.

5. Using a toothpick dipped in CANDIQUIK®, apply coating where desired and sprinkle to decorate.

2. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on the package. Add peanut butter and stir until combined.

3. In a medium mixing bowl, combine chow mein noodles and CANDIQUIK, stir gently until chow mein noodles are thoroughly coated.

4. Spoon mixture into the prepared pan, pressing down lightly to compact the nests.

5. Press egg-shaped candies in the center of the nest.

6. Once set, use a butter knife to ‘pop’ the nests out of the pan.

2. Mix dried pineapple and coconut directly in tray of CANDIQUIK.

3. Spread mixture about 1/4-inch thick on wax or parchment paper; let set until dry.

4. Break or cut into pieces.

2. Dip cookies in melted CANDIQUIK®. Place on wax paper to set.

3. Cut frozen marshmallows in half with a sharp knifedip in melted CANDIQUIK® and place in the center of the cookie.

4. When bonnets are dry, decorate as desired.

Suggestions: Pipe ribbon of icing for hatband, add bow design, create dots and flowers on bonnets, decorate with sprinkles.

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

3. In a medium bowl mix chow mein noodles and 3/4 of melted CANDIQUIK®, mix well. With a spoon, press mixtures into the bottom and sides of each muffin cup. Refrigerate until firm.

4. Remelt remaining 1/4 of CANDIQUIK® Coating. Drizzle over baskets and sprinkle. Let set until dry.

5. Once set; fill baskets with berries and nuts.

2. Dip about 2/3 of each strawberry in melted CANDIQUIK, allow excess coating to drip off. Place on wax paper to set.

3. Press two almond slices on the top edge of the CANDIQUIK, as ears.

4. Once set, draw on eyes and nose with decorative icing.

2. Stir in chow mein noodles until well coated. Press mixture on bottom and sides of each cavity of 12-cup muffin pan (coat pan with nonstick spray). Refrigerate until firm.

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

4. Drizzle melted CANDIQUIK® Coating over cooled nests. Sprinkle before coating is dry. Once dry; fill with jelly beans.

2. Spoon CANDIQUIK® into the egg shaped muffin molds and allow to set (this can be sped up by placing in the refrigerator).

3. Once completely solid, “pop” the chocolate egg out of the mold and decorate with cake writing icings and sprinkles.

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

3. Dip the top sides of cooled cookies in melted CANDIQUIK® Coating.

4. Before coating sets, decorate with sprinkles and/or colored sugars.

5. Once dry, draw beak and eye using cake writing icings.

FOR SUGAR COOKIES:
1. Preheat oven to 375° F. In a small bowl, mix flour, baking soda, and baking powder. Set aside.

2. In a large bowl, mix softened butter and sugar until smooth. Add egg and vanilla. Slowly add dry ingredients while mixing well.

3. Spread flour on surface and use rolling pin to flatten dough; cut with duck cookie cutter.

4. Bake 8 to 10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes before transferring to cooling rack.

2. In a large bowl beat two packages of softened cream cheese, one package melted CANDIQUIK® and raspberry gelatin, mix until well blended.

3. Fold in one container of whipped topping and mix until well combined.

4. Carefully spoon half of the raspberry mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining two packages of cream cheese, remaining melted Vanilla CANDIQUIK® and lemon pudding, mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Carefully spoon half of lemon mixture on top of raspberry filling in one crust and half into the other crust.

8. Garnish with fresh sliced lemon and raspberries. Keep refigerated.

2. In a large bowl, with an electric mixer, blend melted CANDIQUIK® with softened cream cheese, dry pudding mix, and raspberry extract until smooth.

3. Cover and place mixture in the freezer for 2-3 hours or until firm.

4. Remove mixture from freezer. Spread flour on a baking sheet. Roll mixture into 1” balls. Return to freezer until firm.

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

6. Remove cheesecake balls from the freezer and insert a lollipop stick into the middle of each ball. Holding the end of the stick, dip each pop into the CANDIQUIK® Coating. Allow excess coating to drip off and place on wax paper. Decorate as desired.

TIPS:
Remove only a few pops at a time from the freezer to dip, keeping the others in the freezer until needed.
If cheesecake pops start to stick or get gooey when dipping, return to freezer until firm.

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. 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. Add powdered sugar; mix well.

3. Melt cherry chips in a microwaveable bowl. Stir into mixture until well blended.

4. Add coconut, kneading mixture until thoroughly combined.

5. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet.

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

7. Dip balls into melted CANDIQUIK®; place on wax paper to set.

8. Sprinkle before coating is set.

TIP: If coconut balls become too soft or lose 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. 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. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

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

6. To decorate: drizzle with orange colored CANDIQUIK® Coating.

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. 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. In large bowl, mix cake mix, vanilla, butter and eggs with spoon until a thick dough forms. Fold in vanilla chips.

3. On a greased (or nonstick) baking sheet, drop dough by teaspoonful, leaving about 2 inches apart.

4. Bake 7 to 9 minutes. Slide from baking sheet onto a cooling rack.

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

6. Spread a teaspoon of CANDIQUIK onto the flat side of one cookie and press together with another cookie, allowing the Vanilla CANDIQUIK® to squeeze out the sides; sprinkle with nonpareils.

2. Spoon a small amount of CANDIQUIK® Coating into the silicon cup; push the coating up the sides of the baking cup with the back of a spoon. Bring the coating almost to the top of the cup, but not over the edge. Repeat with all remaining cups; let dry.

3. Once completely set, carefully peel the silicon baking cups away from the CANDIQUIK® coating and fill with candy.

2. Pour CANDIQUIK® in a large bowl over the dry pistachio pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spread cheesecake mixture in pie crust. Garnish with pistachio pieces. Keep refrigerated.