2. Stir in green food coloring until desired color is established.

3. Dip OREO® cookies in melted coating and place on wax paper to dry.

4. Before completely dry, attach two candied eyes and press a heart-shaped sprinkle on the edge of the cookie as the tongue. Sprinkle the top of the cookie with green confetti sprinkles if desired.

5. Break apart pretzel twists and use the U-shaped pieces as the legs.

6. Dip pretzel pieces in candy coating and press onto the back edge of the cookie as the hind legs; let dry.

7. Place remaining candy coating in a heavy-duty plastic bag with a tiny corner cut off (or piping bag) and pipe little feet on a flat surface covered with wax paper.

8. Once hardened, carefully peel feet away from wax paper and use a dab of candy coating to attach to frog cookie. Use edible marker to draw mouth.

*Adapted from MadeToBeAMomma.com.

2. Add ½ cup of the chopped OREO cookies into the tray and stir to combine. Pour mixture onto a large sheet of wax paper. Use a spatula to smooth out evenly to approximately 1/4″ thick.

3. Sprinkle remaining 1/4 cup crushed cookies and green sprinkles on top. Chill for about 10 minutes or until completely set.

4. Once set, cut or break into pieces.

Option: You can also spread the bark mixture out onto a large sheet of wax paper on a flat surface (eliminating the use for the pan).

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

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

6. Using Chocolate CANDIQUIK®, pipe on the handle and rim of the pot using a piping bag (or a plastic ziploc bag with one tiny corner snipped off).

7. Carefully remove the lollipop stick from your cake ball by twisting and gently pulling. Pipe a dot of chocolate CANDIQUIK® onto wax paper and place cake ball on top, this will form the base of the pot.

8. Cut your (Air Heads®) rainbow candy into 4″ strips. Pipe a line of chocolate on top of your cake ball and hold one end of the rainbow in the coating until set. Then poke a small hole and insert a toothpick directly behind the rainbow (the rainbow candy is very limp and will need assistance to stand up).

9. Fill in the top of the cake ball by piping with Chocolate CANDIQUIK®; quickly cover with gold sprinkles.

10. Grab a small handful of mini marshmallows and press together with your hands.

11. Use a dab of CANDIQUIK® to secure the opposite end of the rainbow candy in the middle of the marshmallow “clouds”.

2. Using fingers or tongs, dip a pretzel in the melted candy coating, making sure each side is completely coated; let excess drip off. Place the pretzel onto wax paper.

3. Repeat step 2 with the second and third pretzels, pushing each next to each other on the wax paper to form the shape of a shamrock. For the stem; break off a small piece of a pretzel, dip in coating and press against the bottom of the shamrock. (If desired, you may then dip the entire shamrock in the CANDIQUIK® for a thicker coating.)

4. Pour the remaining Vanilla CANDIQUIK® into a piping bag (or a plastic bag with a small corner cut off) and outline the shamrock pretzel with the candy coating. Over a bowl, quickly sprinkle with green sugar decors.

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

6. Using Chocolate CANDIQUIK®, pipe on the handle and rim of the pot using a piping bag (or a plastic Ziploc bag with one tiny corner snipped off).

7. Carefully remove the lollipop stick from your cake ball by twisting and gently pulling. Pipe a dot of chocolate CANDIQUIK® onto wax paper and place cake ball on top, this will form the base of the pot.

8. Cut your (Air Heads®)rainbow candy into 2” strips. Pipe 2 perpendicular lines of chocolate coating on top of your cake ball and hold the ends of the rainbow in the coating until set.

9. Fill in the top of the cake ball by piping with Chocolate CANDIQUIK®; quickly cover with gold sprinkles.

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. Add 3-4 drops of lime oil and stir until well mixed.

5. Dip cake pops in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle with graham cracker crumbs.

2. Heat milk on stovetop over medium heat until simmering.

3. Pour milk over CANDIQUIK® chunks and stir until all pieces are melted and mixture is smooth.

3. Add peppermint extract and a few drops of green food coloring to melted CANDIQUIK® Coating; stir until well blended.

4. Pour into glasses. Top with whipped cream, if desired. Serve immediately.

2. Spoon a small amount of CANDIQUIK® Coating into the silicon cup; push the coating up the sides of the baking cup with the back of a spoon. Bring the coating almost to the top of the cup, but not over the edge. Repeat with all remaining cups; let dry. (If using foil baking cups, place in muffin pans to add stability.)

3. Once coating is set, carefully peel baking cups away from CANDIQUIK® Coating.

4. Prepare pistachio pudding mix according to directions on package.

5. Fill each cup with pudding. Top with whipped cream before serving. Keep refrigerated.

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

3. Decorate pretzel rods with sprinkles before coating is set.

2. Pour CANDIQUIK® in a large bowl over the dry pistachio pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spread cheesecake mixture in pie crust. Garnish with pistachio pieces. 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 both packages of CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring (oil or powder based) to 1 of the packages.

5. Dip cake balls in CANDIQUIK®, alternating between colors and place on wax paper to set.

6. Decorate with sprinkles and/or drizzle with the opposite color of CANDIQUIK® Coating.

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. Inflate each balloon to approximately 4” diameter.

3. Dip balloons in CANDIQUIK® and gently rock, forward and backwords, then left and right, ensuring that the balloons are well coated. Allow excess coating to drip off.

4. Set balloons, chocolate-side up in mugs and place in refrigerator until very firm.

5. Create bases by pouring 2” circles of CANDIQUIK® onto wax paper. Let set.

6. To remove chocolate bowls from balloons, gently prick the balloon with a pin and allow it to slowly deflate, carefully pealing the balloon from the chocolate as it deflates.

7. Use a dab of CANDIQUIK® to attach the bowl to the base.

8. Fill cups with yellow candies.

2. Melt one package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Stir in a few drops of green (oil or powder based only) food coloring.

3. Dip Nilla Wafer® cookie in green CANDIQUIK®; place on wax paper.

4. Dip 12 marshmallows in green CANDIQUIK®; place in the center of the cookie. Use yellow icing to create a buckle and hat band.
Set hat aside.

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

6. Insert pretzel sticks into remaining 12 marshmallows and dip in Vanilla CANDIQUIK®; allow excess coating to drip off. Sprinkle red coconut onto marshmallow, leaving a small opening for the face. Place on wax paper to set.

7. Once set, create faces with writing icing.

8. Attach the hat to leprechaun head with a small dab of melted CANDIQUIK® Coating.

*Optional: To create leprechauns with bodies and feet, you will need 12 additional marshmallows. Dip marshmallows
in green melted CANDIQUIK® and set on top of pretzel twist. Attach head and hat to the marshmallow ‘body’ with a dab of CANDIQUIK®.