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

3. Using tablespoon-sized scoops, make a nest out of the cake mix to form around each cherry. More frosting may be added if the mixture is too dry to form.

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

5. Dip cake balls in melted coating, place on wax paper to set. Add sprinkles if desired.

6. Once cake balls have set, dip tip of cherry stems in melted coating and coat with sprinkles.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ⅛ cup champagne.

3. Crumble cooled cake into a large bowl. Add frosting and mix thoroughly with hands.

CAKE POPS:
1. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

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

3. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have issues with it falling off the stick.

4. Dip cake pops or balls in melted CANDIQUIK® Coating; allow excess coating to drip off and place on wax paper or in the Styrofoam block. Decorate with sprinkles if desired and allow to set.

CAKE HEART BITES:
1. Spoon a small amount of melted coating into each mold cavity, rotating to coat the bottom and sides and allow to set.

2. Press cake mixture into chocolate-coated molds until about ¾ full. Top with additional coating.

3. Once completely set, pop cake-filled chocolates out of heart mold. Repeat until all cake and CANDIQUIK® Coating is gone.

2. Spoon melted CANDIQUIK® into each shot glass mold, filling to the top.

3. Allow to set completely. Once set, pop chocolate shot glasses out of mold.

Tip: to easily release chocolate from the silicon mold, pull the silicon away from the chocolate, releasing the seal and push from the bottom up, inverting the mold.

2. Dip crackers in CANDIQUIK® and place on wax paper to dry.

3. Dip marshmallows in CANDIQUIK® and place one marshmallow in the center of each cracker; let dry.

4. Melt Vanilla CANDIQUIK® and place in a piping bag or plastic bag with a tiny hole snipped off one corner.

5. Pipe on “2014″ or desired designs. Let set.

1. Preheat oven to 325 degrees F.

2. Measure flour; set aside. Combine all remaining ingredients together in a large bowl and stir to combine.

3. Gradually add flour and stir well, until dough is roll-able and not sticky. Once well mixed, roll out very thin with a rolling pin.

4. Cut into desired shapes with cookie cutters.

5. Bake for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.

FOR BUTTERCREAM FILLING:

6. In a medium bowl; mix all ingredients together until it becomes thick and easy to roll with a rolling pin.

7. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.

8. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the package directions.

9. To dip cookies, lower into melted CANDIQUIK® on a fork and spoon CANDIQUIK® over the cookie until fully covered. Place on wax or parchment paper to dry.

2. Add Kahlua® liqueur and light corn syrup to cookie crumb mixture; mix until well blended (it may be easier to use hands to mix together).

3. Roll mixture into 1-inch (tightly packed) balls.

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

5. With a spoon, dip truffles in melted CANDIQUIK® Coating; set on wax paper. Sprinkle with chopped pecans before coating is set.

TIP: Kahlua Truffles become more flavorful after 2-3 days.

2. Dip 3/4 of each pretzel in melted CANDIQUIK® Coating; allow excess coating to drip off; place on wax paper.

3. Decorate with sprinkles before coating is set.

2. Stir in prepared pecans (soak pecans in bourbon for several hours for optimal taste), bourbon and 1 lb. powdered sugar; mix well.

3. Form mixture into 1″ sized balls; roll each ball in remaining powdered sugar. Refrigerate bourbon balls for approximately 30 minutes or until firm.

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

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

2. With a small paring knife, carve out the center (hull) of each strawberry, going down as deep as you can without carving out the bottom or sides.

3. Slice the very tip of the strawberry off, making a flat base for the strawberry to stand on.

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

5. Dip each strawberry in CANDIQUIK®, covering about half of the berry. Set on wax paper to dry.

6. When ready to serve: fill with coffee liqueur and top with whipped cream.

2. Add remaining ingredients and stir until thoroughly mixed.

3. Let mixture chill in the refrigerator for 30 minutes.

4. With hands, roll into 1″ balls and place on wax or parchment paper.

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

6. Using a spoon, drizzle Vanilla CANDIQUIK on top of energy bites.

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)

Break Vanilla CANDIQUIK into small squares. Add CANDIQUIK squares and sweetened condensed milk to a medium saucepan and melt over low heat; stirring frequently until smooth.

Pour mixture into prepared pan. Slightly soften Biscoff spread by heating in the microwave for 5-10 seconds. Spoon Biscoff on top of fudge and use a knife to swirl the Biscoff through the fudge.

Let set for 30-45 minutes. Cut into 1″ squares to serve (store in the refrigerator for easy serving).

Tip: DO NOT overheat, if a few chunks of coating remain while melting, remove from heat and stir until melted; the residual heat will melt any remaining chunks.

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. 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 with candy coating and/or icings and sprinkles.

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.