2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

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

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

2. Stir in 1 cup pretzel twists and peanuts.

3. Pour mixture onto a large sheet of wax paper; smoothing out with a spoon into a rectangle approximately ¼” thick.

4. Sprinkle with remaining pretzel pieces and butterscotch chips.

5. Break or cut into pieces once completely 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. Dip each pretzel rod in CANDIQUIK, coating completely and pull out with a pair of tongs or a fork. Set on wax paper to dry.

3. Attach cigar bands* to the pretzel rods once dry. Secure with a piece of tape.

*Print cigar bands here.

2. Dip strawberries in melted CANDIQUIK®; set on wax paper.

3. Melt Vanilla CANDIQUIK® and place in a piping bag (or plastic bag with a tiny corner cut off); pipe on football stitching.

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. Crumble cooled cake into a large bowl.

3. Prepare frosting: mix softened butter until fluffy. Slowly add powdered sugar, stout, vanilla, and salt; beat on medium-high for 3 minutes or until light and fluffy.

4. Add ½ cup of frosting to crumbled cake and mix thoroughly.

5. Roll mixture into 1″ balls and place in the refrigerator for approximately 1 hour.

6. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip cake balls in chocolate coating and place on wax paper to set.

TIP: For more flavorful cake truffles, allow the cake balls to sit in the refrigerator for 24 hours prior to coating.

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.

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. 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 and Make Microwaveable Tray™ according to directions on package. Add orange food coloring until a deep orange color is established.

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

6. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. Pour into a piping bag (or plastic bag with a tiny corner snipped off) and pipe on basketball lines.

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. Use fingers to shape cake ball mixture into a bear head (use a picture as a guide if necessary). Stick 2 almonds into the sides of the cake ball as ears. Chill for approximately 1-2 hours in the refrigerator.

4. Break off 2 squares (4 oz) of Vanilla CANDIQUIK®; set aside. Melt remaining CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions. Add a couple drops of yellow food coloring (oil or powder based) to produce an off-white/tan color.

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 dry, use a toothpick dipped in Vanilla CANDIQUIK® to draw the outline of eyes. Use the black cake decorating gel or edible marker to draw on mouth, nose, and pupils. Attach a red heart sprinkle as the tongue.

7. Melt Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.

8. To add the brown “fur” trim; carefully dip the back of the bear cake pop in the Chocolate CANDIQUIK and slowly roll the cake pop around, coating all edges. Allow excess coating to drip off and return to Styrofoam block to set.

Baseball Caps:
1. Melt the remaining 4 oz of Vanilla CANDIQUIK®. Add blue (oil or powder based) food coloring. Spoon small, round dots onto wax paper (bills of the hat).

2. For the dome of the hats, chop a round candy in half; insert a toothpick into candy and dip in the blue CANDIQUIK®. Quickly attach the dome of the hat towards the back of the bill. Once set, use a dab of CANDIQUIK® and attach to cake pop.

For Baseballs:
Please see ‘Baseball Cake Pop’ recipe

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. Add a few drops of orange food coloring (oil or powder
based) until desired color is established.

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

6. Once set, pipe on basketball pattern with black decorating gel.

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 Vanilla CANDIQUIK®; allow excess coating to drip off. Place in Styrofoam block to set.

6. Once set, pipe on baseball stitches with red decorating gel.

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

6. Once completely dry, draw on soccer ball pattern with the black Gourmet Writer.

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. Roll the mixture into 1-inch sized balls and place on wax paper.

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

4. With a spoon, coat each ball in CANDIQUIK® and place on wax paper to set. Decorate as desired.

TIP: If peanut butter balls become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes. For best taste, keep refrigerated.