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.

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. Place mixture in the freezer for 10 minutes.

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

4. Transfer melted coating into a deep cup or bowl.

5. Scoop a spoonful of peanut butter truffle mixture into each spoon and smooth over (works well to smooth over with your finger).

6. Dip the spoon in melted CANDIQUIK, allowing the excess to drip off and place on wax paper. Sprinkle if desired. Let dry.

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

3. Dip the end of the lollipop sticks in the melted coating and place in the middle of a cracker. Press a second cracker on top, forming a sandwich.

4. Transfer coating to a deep bowl or cup and dip entire cracker cookie in the melted CANDIQUIK Coating; place on wax paper.

5. Arrange 8 candy corns on the outside of each cracker before coat has dried. Sprinkle the center with brown jimmies. Let 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. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

3. In a large bowl combine softened cream cheese, CANDIQUIK® and vanilla pudding powder, mix until well blended.

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

5. Carefully spoon mixture into a piping bag or a large plastic bag with one corner snipped off and pipe into each jar, covering the bottom 1/3 of the jar. Add a layer of fresh strawberries and blueberries.

6. Pipe another layer of cream pie into the jar and top with berries. Refrigerate until ready to serve.

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. 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. 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.

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.

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. 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 & Make™ Microwaveable Tray according to directions on package.

3. Dip strawberries in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

4. Dip marshmallows in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

5. Push dipped strawberries and marshmallows onto wooden skewers.

2. Melt Chocolate CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package. Dip each strawberry in Chocolate CANDIQUIK®, covering about half of the berry. Set on wax paper to dry.

3. For Cheesecake: Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package.

4. In a medium bowl, blend softened cream cheese, dry cheesecake pudding and Vanilla CANDIQUIK® until smooth. Add the whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve. For best results, pipe strawberries with cheesecake immediately prior to serving.

*Recipe may be halved.

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. 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. Dab a small amount of CANDIQUIK® on top of the peanut butter cup and press a cake ball on top, let set.

6. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the peanut butter cup. Slowly pull out and allow most of the excess CANDIQUIK® to drip off; sprinkle and top with a chocolate chip.

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. 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.