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

3. Roll mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Add optional pumpkin pie spice to taste.

5. Dip cake balls in coating and place on wax paper to set. If desired, stir pumpkin pie spice in remaining melted coating and drizzle.

2. Cut Tootsie Roll® Midgees in quarters lengthwise and then in half.

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

4. Add orange coloring to melted coating until desired color is reached, and coat cake bites.

5. Place on wax paper and top with Tootsie Roll® piece. Allow to set.

6. Using the leaf tip for the decorator frosting, make small leaves starting at the base of the Tootsie Roll® pumpkin stem.

2. Dip half of each pretzel rod in the melted CANDIQUIK®; allow excess coating to drip off and place on wax paper.

3. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the pretzel with the bottom side facing up.

2. Pour melted CANDIQUIK® into a piping bag or a plastic bag with a tiny hole snipped off of one corner (a quart-sized freezer bag works best).

3. Place a large piece of wax paper on a flat surface and place the printout of shapes underneath.

4. Begin tracing the shapes with the CANDIQUIK®; outline first and fill in after.

5. Allow to set completely. Once set; peel shapes away from wax paper and press lightly on top of cupcakes.

*Halloween templates can be printed HERE.

2. Place a large piece of wax or parchment paper on a flat surface.

3. Dip strawberries in melted CANDIQUIK® Coating, remove and allow the excess coating to pour off onto the wax paper to form the “tail” of the ghost; slide the strawberry back and let set.

4. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the strawberry with the bottom side facing up.

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. Before dry, press 1 Gummy Saver candy in the center of each cake ball. Place a mini M&M in the middle of the gummy saver.

6. Once completely set, use cake writing icing to pipe red lines on the sides of the cake ball.

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. Carefully insert a lollipop stick into the center of each Oreo® cookie.

3. Dip cookie pops into the CANDIQUIK®; let the excess coating drip off.

4. Press candied eyes onto the pops. Place in a Styrofoam block to set.

5. Pour remaining CANDIQUIK® into a piping bag (or Ziploc bag with one corner snipped off) and drizzle across each mummy pop, avoiding the eyes.

2. Pour Vanilla CANDIQUIK® into a piping bag (or a plastic Ziploc® bag with a small corner snipped off).

3. Arrange pretzel rods on a large piece of wax or parchment paper. Drizzle the coating over the top 3/4 of each pretzel rod, leaving a small empty space for the eyes.

4. Using a toothpick, draw on eyes with melted Chocolate CANDIQUIK®.

2. Dip pretzel sticks in the Vanilla CANDIQUIK®  and place on wax paper to set.

3. Once set, press a mini marshmallow on each end of the pretzel sticks.

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

2. Pour CANDIQUIK® onto a sheet of wax paper and smooth into a large rectangle, about 1/4″ thick.

3. Top with pretzel pieces and candy corn. Sprinkle with decorative sprinkles.

4. Let set until completely firm. Break or cut into pieces. Store in a cool, dry place.

2. In a large mixing bowl combine crushed cookies and cream cheese until well blended.

3. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet. Chill in refrigerator for 15 minutes (speed up by placing in the freezer).

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

5. Dip OREO® balls in CANDIQUIK® and place on wax paper to set. Store in refrigerator.

 (Oreo is a registered trademark of Nabisco)

2. Pour one cup of salted peanuts into the pan and spread out evenly to cover the entire bottom of the pan. Sprinkle miniature marshmallows on top of peanuts.

3. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray, according to package directions. Stir in peanut butter.

4. Pour half of the CANDIQUIK® mixture over the top of the peanuts/marshmallows and use a spoon to spread the coating evenly over the top.

5. In a medium saucepan, melt caramel bits with 1 tablespoon of water, over medium-low heat, stirring constantly until smooth. Drizzle caramel over the top of the CANDIQUIK®.

6. Pour the remaining CANDIQUIK® over the caramel and use a spoon to spread the coating evenly over the top again.

7. Top with remaining peanuts. Let set for 30-45 minutes, or until completely firm. Cut into squares to serve.

*To speed up the setting, place in the refrigerator until firm.

(PayDay is a registered trademark of HERSHEY’S)

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 dry, use the black Gourmet Writer to draw on the eyes and mouth.

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. Select four pretzel sticks and break in half; dip ends of pretzels (or small pieces of red licorice) in melted CANDIQUIK® Coating. Set aside on wax paper to dry.

3. Dip tops of crackers in CANDIQUIK® Coating; place on wax paper until dry. Place two M&M® candies on every other cracker, as eyes.

4. Spread peanut butter on dipped cracker. Arrange dipped pretzel sticks or red licorice pieces on the peanut butter, four on each side, to form the legs.

5. Place remaining crackers on top to form a sandwich.

2. Dip one side of each cracker in melted CANDIQUIK® Coating; place on wax paper to set.

3. Unwrap chocolate Kisses® and place one kiss in the middle of each chocolate coated cracker, before coating has set.

4. Decorate with icings and sprinkles.

2. Using utensils, dip cookies in melted CANDIQUIK® Coating, allow excess coating to drip off and place on wax paper.

3. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the cookie with the bottom side facing up.

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

3. Dip ice cream cone in melted Chocolate CANDIQUIK® Coating; place on wax paper to set.

4. Place ice cream cone upside-down in hole of bundt cake.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring until desired color is established.

6. Pour orange-colored CANDIQUIK® Coating over the pumpkin cake, smoothing over the edges.

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

3. Dip half of the apples in Chocolate CANDIQUIK® Coating. Pipe a web pattern on the apple with Vanilla CANDIQUIK®.

4. Add a few drops of orange food coloring to the remaining Vanilla CANDIQUIK® Coating; stir until blended.

5. Dip remaining apples in orange-colored CANDIQUIK® Coating and decorate as Jack-o-Lanterns.

2. Press each peanut butter coated cracker together with another cheese cracker.

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

4. Dip both sides of the cracker sandwich in Chocolate CANDIQUIK®; place on wax paper to set.

5. Before coating is set, sprinkle crushed cheese crackers on top.

Butterfinger is a registered trademark of Nestlé.

nougat layer:
2. Melt butter in a saucepan over medium heat.

3. Add in sugar and milk, stirring until dissolved and bring to a boil. Let boil for 5 minutes, stirring occasionally.

4. Add in marshmallow fluff, peanut butter and vanilla, stir until smooth.

5. Remove from heat and fold in peanuts, then pour over the bottom chocolate layer. Return to fridge to cool completely.

caramel layer:
6. Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth (about 10 minutes). Pour over nougat layer and let cool completely.

top layer:
7. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions; stir in peanut butter, then pour over the top of the caramel layer, quickly smooth evenly over the top. Place in the fridge to let cool and harden completely.

*Refrigerate for at least one hour before serving and cut into squares.

Snickers is a registered trademark of Mars, Inc.

2. Dip 3/4 of each pretzel in melted CANDIQUIK® Coating; let excess coating drip off.

3. Sprinkle dipped pretzels before coating is set. Place on wax paper to dry.

2. Melt Chocolate CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Place 2 green spearmint leaf candies (feet) next to each other to form feet. Dip 12 remaining marshmallows in CANDIQUIK®, one at a time, and set on top of green candies (body/feet).

3. Dip the top 1/4 of green coated marshmallow into Chocolate CANDIQUIK® Coating; set on wax paper to dry.

4. Place a small dab of Chocolate CANDIQUIK® Coating on chocolate coated marshmallow (body), and place the green coated marshmallow (head) on top.

5. Cut large jelly bean in half. Attach with small dab of Chocolate CANDIQUIK® Coating (arms).

6. Using a toothpick, dip lightly in Chocolate CANDIQUIK® to draw mouth, scars, buttons, and “bolts”.

2. Select 12 pretzels and carefully break in half.

3. Dip pretzel halves and 36 whole pretzel twists in Vanilla CANDIQUIK® Coating; place on wax paper until dry.

4. Using a lollipop stick, carefully press a hole into one side of each peanut butter sandwich cookie. Remove popsicle stick. Dip peanut butter cookies in Chocolate CANDIQUIK® Coating and set on wax paper to dry.

5. Using a toothpick, draw skeletal face on the flat end of marshmallows.

6. Dip lollipop stick in Vanilla CANDIQUIK® Coating. Place 3 dipped (whole) pretzels over popsicle stick; hold until set.

7. Place bottom of popsicle stick in pre-made hole in peanut butter cookie, and place marshmallow head on top.

8. Drape dipped pretzel halves on each side of top of rib cage as arms.

2. Melt CANDIQUIK® Coatings in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring to 1 tray of Vanilla CANDIQUIK® to create green coating for Frankensteins. Add orange food coloring to remaining vanilla coating for pumpkins.

3. Dip marshmallows into melted CANDIQUIK® Coating, alternating between colors. Place into a block of Styrofoam to dry.

4. Create faces with assorted candies and decorative icing (attach eyes/nose to CANDIQUIK® before completely dry). For Frankenstein: dip the top 1/4 of the marshmallow in Chocolate CANDIQUIK®.

2. Cut the bottom half off gum drop candies.

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

4. Dip donut holes in melted CANDIQUIK® Coating; set on wax paper. Sprinkle with brown jimmies.

5. Attach eyes, legs, and fangs (white sprinkles), before coating is set. Draw a dot of chocolate on each eye as a pupil.

2. In a large bowl, beat 2 packages of cream cheese, Vanilla CANDIQUIK® and orange gelatin, mix until well blended.

3. Fold in 1 container of whipped topping and mix until well combined.

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

5. In another large bowl, beat remaining 2 packages of cream cheese, Chocolate CANDIQUIK® and chocolate pudding, mix until well blended.

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

7. Divide chocolate mixture evenly and spread on top of the orange filling. Keep refrigerated.

8. For spider web: using cake icing, pipe web design on top of the cheesecake.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring to create an orange coating.

3. Add CANDIQUIK® Coating to cookie mixture; blend until coated.

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

5. Break into pieces.

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 orange food coloring (oil or powder based only) to CANDIQUIK® 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.

6. Before coating is set, attach leaf sprinkles and 3 triangular shaped sprinkles as the eyes and nose. Once dry, use the black Gourmet Writer to draw the mouth.

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. 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.

6. To decorate cats: (before coating is set) press a heart-shaped sprinkle on as the nose and 2 triangular sprinkles as the ears. Once dry, draw on eyes, mouth and whiskers with white writing icing or melted Vanilla CANDIQUIK®.

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.