2. Layer the chocolate chips over the peanuts.

3. Top with the Vanilla CANDIQUIK® chunks.

4. Place the slow cooker temperature on low and cook for 1.5 hours. Do not stir.

5. After 1.5 hours, stir the mixture with a large spoon or spatula.

6. Drop the candy into a lined cupcake pan, mini cupcake pan, or by the spoonful onto wax or parchment paper.

7. Allow the candy to set completely before serving. Speed up setting by placing in the refrigerator.

NOTES: 

Because slow cooker heats can vary, check mixture after 1 hour to make sure the candy coating is not burning. You will notice any scorching/burning by the candy coating turning a light brown color. To prevent scorching, try to prevent candy coating from resting on the sides of the slow cooker.

You may start to notice a smell after about 45 minutes as the peanuts become more fragrant.

1. Preheat oven to 375° F

2. Spray 9″ spring form pan with non-stick cooking spray. Line bottom with a circle of parchment paper. Spray paper with cooking spray.

3. Break CANDIQUIK® into small pieces and place CANDIQUIK® pieces and 1 cup of butter in Melt & Make™ Microwaveable Tray, and microwave on high for 45 seconds to 1 minute. Stir well. Heat for an additional 15 seconds if needed and stir until well blended (do NOT overheat coating).

4. Pour CANDIQUIK® mixture into large bowl. Add sugar and mix well.

5. Add eggs, one at a time, mixing well after each addition.

6. Sift cocoa on top of mixture and stir well.

7. Pour batter into prepared pan. Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust.

8. Cool for 10 minutes. Invert pan onto a plate and remove sides of spring form pan. Remove parchment paper.

FOR GLAZE:

9. Combine 2 squares (4 oz.) of CANDIQUIK® and 3 tablespoons of butter in a small saucepan over medium heat. Stir until smooth.

10. Remove from heat. Stir in vanilla, honey, and milk. Set aside to cool slightly.

11. Pour glaze over cake, smoothing glaze over the top and sides of the cake.

*Chill cake in refrigerator, uncovered, for 30-60 minutes before serving

*TIP: Garnish with fresh berries, whipped cream, or powdered sugar.

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.

2. Dip half of each apricot in Chocolate CANDIQUIK® and place on wax or parchment paper to set.

*store in an airtight container.

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

3. Mix Chocolate CANDIQUIK® with the cream cheese until well blended. Cover mixture and place in the freezer for 30 minutes-1 hour.

4. Roll mixture into 1″ sized balls on a wax paper lined baking sheet. (Tip: dust the baking sheet with flour to prevent mixture
from sticking). Place chocolate balls in the freezer for an additional 20-30 minutes prior to dipping.

5. Melt the remaining package of CANDIQUIK® in Melt and Make™ Microwaveable Tray according to the directions on the package.

6. With a spoon, dip balls in CANDIQUIK® and place on wax paper to set. Decorate with sprinkles before coating is set. Keep refrigerated in a sealed container.

TIP: If balls become too soft or do not hold their shape while being dipped, return to the freezer for an additional 10 minutes or until firm.