1. Use immersion blender or food processor to puree canned beets (do not drain the water).

2. In a large bowl, combine brownie mix, beets, egg, and oil, and mix well.

3. Bake according to directions on brownie mix box. Cool completely.

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

5. In a large bowl, beat softened cream cheese and melted coating until well blended.

6. Spoon cream cheese mixture over brownies. Keep refrigerated.

2. In a medium bowl, beat together first 5 ingredients until smooth. Slowly add in flour and mix thoroughly.

3. On a lightly floured surface, roll dough until ¼-inch thick. Use a 2-inch cookie cutter or cut into squares and place 1-2 inches apart on baking sheets.

4. Bake 19-22 minutes or until center of cookie is firm. Cool completely on wire rack.

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

6. Dip ½ of each cookie (or drizzle for a different look!) in melted coating and allow it to set on wax or parchment paper.

2. Gently stick a lollipop stick about halfway through the bottom of a Rice Krispie Treat and set the treats onto the baking sheet.

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

4. Coat cookies in the melted coating. Return the cookies to the baking sheet and gently attach candy corn in a half-moon shape around the top arc of the cookie to create the turkey headdress. Allow the cookies to harden.

5. While cookies set, coat Rice Krispie® Pops in melted coating. Allow excess coating to drip off, then gently press the Rice Krispie® Pop onto the cookie headdress. Quickly attach eyes and a candy corn nose to the turkey and allow the pops to set.

2. In a medium saucepan, heat ½ cup milk over medium-low heat until simmering. Once simmering, add chopped CANDIQUIK® Coating and stir constantly until all chunks are melted.

3. Remove from heat and pour mixture into cookie cutters and mix in any additional ingredients. Allow to set in refrigerator.

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

3. Stir peanut butter into melted CANDIQUIK Coating until blended.

4. In a large bowl combine cereal and CANDIQUIK mixture; toss until cereal is evenly coated.

5. Press mixture into prepared baking pan.

6. Spread jelly over bars. Refrigerate until chilled and cut into squares to serve.

2. Break each graham cracker square in half. Using a spoon, dip graham crackers in Chocolate CANDIQUIK® and place on wax paper; sprinkle if desired. Let dry.

3. Using a dab of Chocolate CANDIQUIK® in between the graham crackers; top one graham cracker with a marshmallow and press the other graham cracker on top, creating a sandwich.

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.

2. Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Use an electric mixer to beat in the eggs and vanilla.

3. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture.

4. Fold in the cranberries and chopped CANDIQUIK® (the batter will be thick).

5. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes until edges are lightly browned and a toothpick inserted near the center comes out clean (do not over bake). Cool completely on a wire rack.

6. Prepare the frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until well-blended. Gradually add half (3 oz) of the melted CandiQuik and orange zest; beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining (3 oz.) melted Vanilla CANDIQUIK®.

7. Cut into square or triangle-shaped bars. Store in the refrigerator until ready to serve.

recipe slightly adapted from Recipe Girl.

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. In a medium bowl, mix heated corn syrup with shredded coconut, vanilla and salt. Mixture will be thick and sticky.

3. With hands, form coconut mixture by the tablespoon into an oval about 2 inches long and 3/4 inch thick, packing firmly. Press walnut on top. Set on a wax paper lined baking sheet and place in freezer for 20-30 minutes.

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

5. Place coconut bar on a fork and dip into the CANDIQUIK® Coating, use a spoon to pour coating over the top of the candy, covering it completely. Place candies on wax paper lined baking sheet to set.

Store in an airtight container at room temperature.

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. In a medium bowl, mix rice cereal, butter and ½ cup coconut; press onto the bottom of the baking pan.

3. In a double-boiler, melt the butterscotch morsels until mostly melted.

4. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Carefully spread the CANDIQUIK® and butterscotch chips over the rice cereal mixture.

5. Top with peanuts and almonds, spreading evenly. Spread remaining coconut over entire pan.

6. Pour condensed milk evenly over the whole pan. (Optional: sprinkle with additional coconut).

7. Bake for 20 minutes or until edges become golden brown. Cool completely before cutting into squares.

2. In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. Mix until well combined.

3. Take the dough (it will be thick) and press evenly into the bottom of the pan.

4. Prick the crust all over with a fork. The holes allow the steam to escape and the crust will bake evenly with fewer bubbles.

5. Bake the crust until the edges are golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.

6. FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan – this takes about 10 minutes. Spread the caramel evenly over the cooled crust and place in the refrigerator for 30 minutes to chill and firm up.

7. FOR THE CHOCOLATE LAYER: After the caramel layer has chilled, cut down the length of the pan, splitting the bars into two long, narrow bars (see notes below). Then cut the bar horizontally, creating 24 bars. Melt chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions; using two utensils, dip the chilled bars into melted chocolate and place on wax paper to set.

Note: For smaller bars, cut shorter/smaller bars; cutting the bars into three long narrow bars, then cut horizontally.

*OR this recipe can also be made into bars, in which you will only need 1 package of chocolate CANDIQUIK® Coating. For simple bars (follow recipe directions beginning after step #6): Melt 1 package of chocolate CANDIQUIK® according to package directions. Spread evenly over the chilled caramel layer. Return to the fridge until the chocolate coating is completely set. Cut into small squares to serve.

 *Twix is a registered trademark  of Mars, Inc.

2. Melt 1 package of CANDIQUIK® in Melt and Make Microwaveable Tray™, as directed on package.

3. Place marshmallow creme in a medium mixing bowl and microwave for 15 seconds to slightly soften.

4. Pour the chocolate CANDIQUIK® on top of the marshmallow creme and use a spoon to stir together.

5. Spoon mixture into prepared pan and smooth evenly across the bottom (mixture will be thick). Place in the freezer for 30-45 mintues until firm.

6. Melt remaining package of Chocolate CANDIQUIK®.

7. Remove from freezer and cut into 2″ bars. Dip each bar in the tray of CANDIQUIK® and place on wax paper to set.

*TIP: to dip the bars, place each bar on a fork and lower into the CANDIQUIK®, use a spoon to completely cover the bar; let the excess coating drip off and place on wax or parchment paper to set.

(Three Musketeers is a registered trademark of HERSHEY’S)

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

3. Stir peanut butter into melted CANDIQUIK® Coating until well blended.

4. Mix melted CANDIQUIK® Coating mixture with cereal mixture; stir until evenly coated.

5. Spread mixture about 1/4 inch thick onto wax or parchment paper; let set until dry.

6. Break or cut into squares.

For Cheesecake Layer:
1. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

2. In a large bowl, beat cream cheese, CANDIQUIK® and cheesecake pudding with an electric mixer until well blended. Add whipped topping, half of the container at a time, and mix until well blended.

3. Spread cheesecake evenly over brownies. Keep refrigerated.

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

3. Roll cake mixture into 1” sized ovals and shape the ends into a football. 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. Once dry, pipe on football stitches with cake writing icing or Vanilla CANDIQUIK®.

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.