2. Add powdered or oil-based food coloring until desired color is reached (I used only 5 drops of oil-based)

3. Pour melted CANDIQUIK into a piping bag or a plastic bag with a tiny hole snipped off of one corner (a quart-sized freezer bag works best).

4. Place a large piece of wax paper on a flat surface and place your printout of shapes underneath.

5. Begin tracing the shapes with the CANDIQUIK; outline first and fill in after.

6. Allow to set completely. Once set; peel shapes away from wax paper and press lightly on top of cupcakes

2. Divide melted CANDIQUIK® Coating into shallow bowls. Add oil-based candy color one drop at a time to each bowl until desired color is reached.

3. Dip bottom half of Marshmallow Peep® in colored CANDIQUIK® Coating and set on wax paper to dry. Decorate as desired.

2. Melt butter in a deep pan over medium heat; add marshmallows and stir until melted.

3. Add cereal and mix until evenly coated.

4. Spread cereal mixture evenly into baking dish.

5. Once cooled, turn out onto a cutting board; cut into desired shapes using cookie cutters and insert popsicle stick.

6. Melt Vanilla CANDIQUIK®  in Melt & Make™ Microwaveable Tray according to package directions. Dip cereal pops into Vanilla CANDIQUIK® and set on wax paper to dry.

*Store in an airtight container for up to 5 days.

2. Slice bananas into chunks approximately ¼” thick.

3. Press one banana slice between two Nilla Wafer cookies; place in freezer for 10-15 minutes.

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

5. Dip half of each cookie sandwich into CANDIQUIK and place on wax paper to dry. Sprinkle.

Notes: Prepare immediately prior to eating as the cookie will begin to soften (and the bananas will begin to brown). You can freeze these treats and eat frozen (however, do not attempt to thaw and then eat, as the banana will become mushy).

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

3. Holding the end of the toothpick, dip each grape in the CANDIQUIK; allow excess coating to drip off.

4. Immediately dip the end of the grape in the chopped pecans; place on wax paper to dry.

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

3. Dip 1″ graham cracker squares in CANDIQUIK®; place on wax paper to set. Place a round sprinkle in the center of each graham cracker before coating sets.

4. Once dry; pipe on the tassel with cake writing icing.

5. Place unwrapped peanut butter cups upside-down. Use a dab of CANDIQUIK® to affix dried graham cracker squares to bottoms of peanut butter cups.

2. Remove about 1/3 of the sugar mixture and place in a small bowl. Add the yellow food coloring; mix well.

3. Cover both mixtures and place in the freezer for 1-2 hours or until firm.

4. Remove the yellow mixture from the freezer and roll into marble-sized balls and place on a lightly greased baking sheet. Place back in the freezer for 20 minutes.

5. Wrap a small amount of the white filling around the yellow balls. Form into the shape of eggs and place on the lightly greased baking sheet. Repeat until done and return to the freezer for 20-30 minutes.

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the package directions. With a spoon, coat creme eggs in CANDIQUIK® and place on wax paper to set.

TIP: If mixture gets too sticky or is not holding it’s shape, return to the freezer until very firm.

2. Place two small candy canes (per sucker) together to form a heart shape; place on a greased cookie sheet. Place a lollipop stick in the middle of the candy canes.

3. Heat for approximately 3-5 minutes in the oven; they will become soft and start to bubble. Caution: very hot!

4. Remove from the oven and (with a pair of tongs or utensils) quickly pinch the top and bottom ends of the candy canes to the lollipop stick. Set aside until cooled; this should only take a few minutes.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Optional: Add a few drops of food coloring to the coating (oil or powder based only) if desired.

6. Place lollipops onto wax paper and spoon a small amount of CANDIQUIK® into the center of each sucker, smoothing out to fill into the edges. Sprinkle and decorate before coating is set.

2. Arrange the pretzel snaps on a parchment-lined baking sheet; divide the toasted pecans on top of each pretzel snap or into 16 small piles directly on the parchment paper.

3. Flatten each caramel cube to approximately 1” square and place on top of the pecans.

4. Heat in the oven for 5 to 7 minutes, or until the caramel softens and begins to melt.

5. Remove from the oven; let cool.

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

*For the pretzel version: drizzle each candy with chocolate coating.

*Sans pretzel: spoon a small amount of chocolate coating directly onto the parchment paper. Place the pecan/caramel candy on top of the chocolate. Drizzle with additional chocolate coating.

7. Top each candy with a few flakes of coarse sea salt.

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

3. Dip cookie lollipops in melted CANDIQUIK®; allow excess coating to drip off and place on wax paper to dry.

4. Once the coating is completely dry, use remaining candy coating to pipe a swirl on the cookie. Sprinkle immediately with red sugar decors.

2. Wash grapes and pat completely dry. Spear each grape with a toothpick.

3. Melt caramels in a microwave safe bowl in 30 second increments until smooth. Holding the end of the toothpick, dip each grape in the melted caramel and place on prepared wax paper.

4. Place grapes in the refrigerator for 15 minutes or until the caramel is completely set.

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

6. Holding the end of the toothpick dip each grape in the CANDIQUIK®; allow excess coating to drip off and return to wax paper.

7. Dip the bottom of the grape popper in graham cracker crumbs and sprinkle immediately with cinnamon.

NOTES: Keep refrigerated for best results.

2. Line Ritz crackers on a cookie sheet and top each one with a Rolo chocolate.

3. Place in the oven until the chocolate Rolos appear to be melting.

4. Press another Ritz cracker on top and let cool.

5. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Coat each cracker candy in chocolate and place on wax paper to set; sprinkle.

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

3. Using a toothpick, dip marshmallows in melted CANDIQUIK® Coating and place in center of cookie. Press an M&M® on the base of the marshmallow.

4. Once set, use yellow icing to pipe the hat band around the base of the marshmallow.

2. Stir cinnamon into melted CANDIQUIK®; add more or less to your taste preference.

3. Pour mixed nuts and dried cranberries directly into tray of coating; stir to coat.

4. Drop by spoonful onto wax paper to form clusters; let set.

2. Spear each apple with a lollipop stick.

3. Melt caramel bits in a saucepan over low heat as directed on package.

4. Dip each apple in melted caramel and place on prepared wax paper.

5. Place apples in the fridge for 30 minutes.

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

7. Dip each caramel apple in melted Vanilla CANDIQUIK and return to wax paper. Sprinkle with cinnamon-sugar.

*Keep refrigerated for up to 5 days. Cut into slices for easy serving!

2. Using a clean paint brush, apply Chocolate CANDIQUIK® to one side of each mint leaf; place on wax paper to set.

3. Once completely set, carefully peel leaf away from chocolate. Use as a cake or cupcake topper, dessert garnish, etc.

2. Using a spatula, scrape mixture into a medium sized bowl and place mixture in the freezer until somewhat firm, about 20 minutes.

3. Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.

4. Place back in the freezer to chill for approximately 30 minutes.

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

6. Using a spoon, dip each ball into chocolate CANDIQUIK® and place on wax paper to set; sprinkle if desired.

2. Using a spatula, scrape mixture into a medium sized bowl and stir in cocoa powder. (note: taste and add more or less to liking)

3. Place mixture in the fridge (or freezer) until somewhat firm, about 20 minutes.

4. Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.

5. Place back in the freezer to chill for approximately 30 minutes.

6. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Transfer into a deep cup or mug for easy dipping.

7. Re-shape balls (if needed) and using a toothpick, dip each ball into chocolate coating and place on wax paper to set; sprinkle if desired.

Tips:
-When dipping truffles, remove only a few at a time, keeping the remaining truffles chilled before being dipped.

-When rolling truffles, wet hands slightly to prevent sticking.

-Keep refrigerated for best taste.

2. Roll the mixture into small balls and press lightly between two pretzel snaps.

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

4. Dip each pretzel bite in CANDIQUIK, allowing the excess coating to drip off and place on wax paper to set; sprinkle.

Tip: when dipping pretzel bites, squish one end of the pretzel bites very close together because they will tend to separate when being dipped.

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

3. Dip cookie pops in melted CANDIQUIK®; allow excess coating to drip off; place on wax paper to dry.

4. Sprinkle the top 1/3 of the cookie with red sugar sprinkles and the bottom 1/3 with blue sugar sprinkles, leaving the middle of the cookie open. Attach star sprinkles to the middle of the cookie.

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.

2. Dip fortune cookies in melted CANDIQUIK® Coating; place on wax paper until set.

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

4. Dip half of the fortune cookies in melted Chocolate CANDIQUIK® Coating in a “V” shape; place on wax paper until set.

5. Decorate with icing and sprinkles.

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. 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. Spoon a small amount of CANDIQUIK® into each of the silicon molds; push the coating up the sides of the mold with the back of your spoon. Bring the coating almost to the top of the cup, but not over the edge. Repeat with all remaining mold cavities; let set.

3. Once completely set, carefully peel the silicon baking mold away from the CANDIQUIK® coating and ‘pop’ out the chocolate eggs.

4. Using the back of your spoon, spread the chocolate around the edges of one egg half, fill with candy and place another egg half on top, gently press down and set aside to dry.

5. Using a toothpick dipped in CANDIQUIK®, apply coating where desired and sprinkle to decorate.

2. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on the package. Add peanut butter and stir until combined.

3. In a medium mixing bowl, combine chow mein noodles and CANDIQUIK, stir gently until chow mein noodles are thoroughly coated.

4. Spoon mixture into the prepared pan, pressing down lightly to compact the nests.

5. Press egg-shaped candies in the center of the nest.

6. Once set, use a butter knife to ‘pop’ the nests out of the pan.

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. 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. Add 1/4 teaspoon of peppermint extract to melted CANDIQUIK® if desired; mix well.

3. Lightly spray cookie cutters with non-stick cooking spray; place on wax paper

4. Spoon a small amount of CANDIQUIK® into each cookie cutter and
decorate with sprinkles before coating sets.

5. Once CANDIQUIK® is completely set, push candies out of the cookie cutters (for faster setting, place in refrigerator).

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)

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)

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. Use a paper tower to pat cherries completely dry.

3. Holding cherries by stem, dip into CANDIQUIK® Coating (stem becomes mouse’s tail); place on wax paper.

4. Immediately press the flat side of a chocolate Kiss® against the side of the cherry; hold in place for several seconds.

5. Insert 2 almond slices between cherry and chocolate Kiss® to form ears.

6. Once dry, use white icing (or Vanilla CANDIQUIK®) to create eyes.

2. Press a mini candy cane into the center of each marshmallow.

3. Dip marshmallow pop into Chocolate CANDIQUIK®; allow excess coating to drip off.

4. Sprinkle with crushed candy canes before coating is set; place on wax or parchment paper to set.

2. Press one marshmallow onto the end of a lollipop stick.

3. Dip marshmallow pop into Chocolate CANDIQUIK®; allow excess coating to drip off.

4. Sprinkle with crushed candy canes and red decors before coating is set.

2. Dip bottom of chocolate kiss in melted CANDIQUIK® and press onto the top of marshmallow; place on wax or parchment paper until set. Repeat to make 24 dreidels.

3. Press 1 thin pretzel stick into the end of each marshmallow. Dip dreidels in Chocolate CANDIQUIK® and return to wax paper; let set.

4. Melt Vanilla CANDIQUIK® according to package directions and pour into a plastic bag; cut a tiny slit in one corner and pipe Hebrew letters onto 3 sides of each dreidel.

2. Using a toothpick or skewer, dip 1 large marshmallow into melted CANDIQUIK®. Sprinkle with red sugar decors and place on top of pretzel twist. Add miniature chocolate chips for buttons.

3. Insert another marshmallow on skewer and dip into melted CANDIQUIK®. Sprinkle with coconut; add miniature chocolate chips for eyes and a red cinnamon candy for nose.

4. Dab a small amount of CANDIQUIK® on top of the red marshmallow (body) and place the coconut marshmallow (head), on top. Place on wax paper until coating is set.

5. When coating is firm, use a dab of melted CANDIQUIK® to attach red or green mint candies for hats and mini marshmallows for arms.

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

*store in an airtight container.

2. In a medium saucepan, heat 1/3 cup milk over medium-low heat until simmering. Once simmering, add chopped CANDIQUIK® and stir constantly until all chunks are melted.

3. Remove from heat, add 1/3 cup chopped pecans and pour CANDIQUIK® mixture back into its original tray. Place in refrigerator until completely solid. Cut into squares and serve.

2. Dip half of each caramel into CANDIQUIK® Coating; allow excess coating to drip off. Set on wax paper.

3. Decorate with sprinkes, nuts, etc. before coating is set.

2. Dip one side of each cracker in melted CANDIQUIK® Coating; place on wax paper to set.

3. Unwrap chocolate Kisses® and place one kiss in the middle of each chocolate coated cracker, before coating has set.

4. Decorate with icings and sprinkles.

2. Press each peanut butter coated cracker together with another cheese cracker.

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

4. Dip both sides of the cracker sandwich in Chocolate CANDIQUIK®; place on wax paper to set.

5. Before coating is set, sprinkle crushed cheese crackers on top.

Butterfinger is a registered trademark of Nestlé.

nougat layer:
2. Melt butter in a saucepan over medium heat.

3. Add in sugar and milk, stirring until dissolved and bring to a boil. Let boil for 5 minutes, stirring occasionally.

4. Add in marshmallow fluff, peanut butter and vanilla, stir until smooth.

5. Remove from heat and fold in peanuts, then pour over the bottom chocolate layer. Return to fridge to cool completely.

caramel layer:
6. Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth (about 10 minutes). Pour over nougat layer and let cool completely.

top layer:
7. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions; stir in peanut butter, then pour over the top of the caramel layer, quickly smooth evenly over the top. Place in the fridge to let cool and harden completely.

*Refrigerate for at least one hour before serving and cut into squares.

Snickers is a registered trademark of Mars, Inc.

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. Stir in 1 teaspoon of peppermint extract and 1 tablespoon of shortening into melted coating until well mixed.*

3. Using a fork, dip the cracker in the coating, using a spoon to completely coat the cracker. Let the excess coating drip off through the fork tines. Place on wax or parchment paper to set. Reheat the coating for a few seconds as needed while dipping (the extract does cause the coating to dry faster).

* Coating may become clumpy and thick after adding the extract, making it very hard to dip without adding the shortening.

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

3. In a medium bowl mix chow mein noodles and 3/4 of melted CANDIQUIK®, mix well. With a spoon, press mixtures into the bottom and sides of each muffin cup. Refrigerate until firm.

4. Remelt remaining 1/4 of CANDIQUIK® Coating. Drizzle over baskets and sprinkle. Let set until dry.

5. Once set; fill baskets with berries and nuts.

2. Stir in chow mein noodles until well coated. Press mixture on bottom and sides of each cavity of 12-cup muffin pan (coat pan with nonstick spray). Refrigerate until firm.

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

4. Drizzle melted CANDIQUIK® Coating over cooled nests. Sprinkle before coating is dry. Once dry; fill with jelly beans.

2. Spoon CANDIQUIK® into the egg shaped muffin molds and allow to set (this can be sped up by placing in the refrigerator).

3. Once completely solid, “pop” the chocolate egg out of the mold and decorate with cake writing icings and sprinkles.

2. On wax paper arrange pecan halves in clusters of three to form base of chicks – two face forward for feet and one perpendicular across back.

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

4. Spoon a small amount of melted CANDIQUIK® on each pecan cluster (to hold together).

5. Dip marshmallows into melted CANDIQUIK®; allow excess coating to drip off. Roll in colored coconut.

6. Press marshmallow on top of pecans.

7. Once set, cut a small opening in the center of the marshmallow and press one piece of candy corn in for beak.

8. Use a dab of CANDIQUIK® to attach two mini chocolate chips as the eyes.

2. One at a time, place a little tap water in each balloon, and inflate 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. Place in refrigerator to 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. Decorate with sprinkles/icing and fill with candy for the holidays.

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

3. Dip cake circles into melted CANDIQUIK® Coating; place on wax paper until set.

4. When coating is set, stack cake circles together using a dab of CANDIQUIK® Coating.

5. Decorate with candies and sprinkles.

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. In a medium sized pan, heat 1/3 cup milk over medium-low heat, until simmering. Once simmering, add chopped CANDIQUIK® and stir constantly until melted.

3. Pour CANDIQUIK® mixture into a medium bowl; place in refrigerator until completely cooled and “fudgy”.

4. Shape mixture into 1″ sized balls. With your thumb, make an indent in the ball and press 2 small marshmallows (or 1/2 of a large marshmallow) into the center. Mold chocolate around the marshmallows to form a ball again and place on wax paper.

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

6. With a spoon, coat balls completely in CANDIQUIK® and place on wax paper; sprinkle with graham cracker crumbs before chocolate is set.

TIP: If truffles become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Place key lime filling, crust, and whipped topping in a large bowl. Using an electric mixer, mix on high speed until mixture is thick and creamy. Chill mixture 1-2 hours.

3. Melt Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the package directions.

4. Spoon a small amount of CANDIQUIK® into the candy mold, pushing it up the sides to completely coat the inside (but leaving enough room for your key lime mixture). Allow to set.

5. Once coating inside the mold is set, spoon key lime mixture into the mold, filling to the top. Immediately spoon more CANDIQUIK® on top, smoothing to the sides of the mold so the key lime mixture is completely covered.

6. Before coating sets, insert lollipop stick in the middle of the mold and softly push down.

7. Place candy mold in refrigerator to set. Once completely set, gently remove key lime pops out of the candy mold.

2. Spoon a small amount of coating into each heart mold and decorate with sprinkles before dry. Let set.

3. Once set, remove from mold. Using a dab of CANDIQUIK®, attach the chocolate heart to one end of a pretzel stick.

4. Cut gumdrop candies (vertically) into four pieces. Use a dab of CANDIQUIK® to attach two pieces of the gumdrop to the back end
of the pretzel stick, forming an arrow.

2. Roll the mixture into 1-inch sized balls and place on wax paper.

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

4. With a spoon, coat each ball in CANDIQUIK® and place on wax paper to set. Decorate as desired.

TIP: If peanut butter balls become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes. For best taste, keep refrigerated.

2. Pour peanuts and marshmallows directly into CANDIQUIK tray and mix until fully coated.

3. Drop by tablespoonful onto wax or parchment paper and let dry.

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 into 1-inch balls, packing firmly. Place on a wax paper lined baking sheet. Chill coconut balls in the freezer for 20-30 minutes.

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

5. Dip coconut balls in the Chocolate CANDIQUIK®; place on wax paper to set.

6. Garnish with shredded coconut before coating is set.

TIP: If coconut balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Add powdered sugar; mix well.

3. Melt cherry chips in a microwaveable bowl. Stir into mixture until well blended.

4. Add coconut, kneading mixture until thoroughly combined.

5. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet.

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

7. Dip balls into melted CANDIQUIK®; place on wax paper to set.

8. Sprinkle before coating is set.

TIP: If coconut balls become too soft or lose their shape while being dipped, place in the refrigerator for 20-30 minutes.

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.

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

3. Add red food coloring (oil or powder based only) to CANDIQUIK® until desired color is established.

4. Dip each donut hole in CANDIQUIK®, allow excess coating to drip off; place on wax paper to set.

5. Before coating is set, attach 1 pretzel piece and two leaves on top of each donut hole.

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. Place mini baking cups in mini muffin pan to add stability. Using a small spoon, coat inside of mini paper cups with melted CANDIQUIK® Coating. Spread coating evenly up the sides of cup, almost to the top, but not over the edge. Place in refrigerator
until set.

3. In a medium saucepan, combine butter and peanut butter. Cook over medium heat until melted, stirring occasionally. Stir in sugar and graham cracker crumbs.

4. Press a small amount of mixture into each cup, leaving room for the chocolate topping.

5. Spoon melted CANDIQUIK® Coating on top of peanut butter mixture; spread to cover entire top.

6. Refrigerate until firm.

2. If desired, add a few drops of oil-based food coloring to melted CANDIQUIK® Coating.

3. Place a small dab of CANDIQUIK® Coating on a marshmallow; place another marshmallow on top to create the bottle. Place on wax paper to set.

4. Dip the stacked marshmallows in CANDIQUIK® Coating.

5. Before coating is dry, place a colored candy kiss or gum drop on the top of the bottle. Sprinkle marshmallow bottles before coating is dry. Place on wax paper to set.

6. Decorate with additional decorative icings.

2. Pour a teaspoon of CANDIQUIK® into mini cupcake liner. With the back of a small spoon, push the coating up the sides of the cupcake liner (to stablize the cupcake liners, place in muffin pan).

3. Pour crumbled graham crackers onto the bottom, filling about half of the shell.

4. Once coating has set, spoon a teaspoon of pie filling on top of the graham crackers, slightly overfilling the cupcake liner.

5. Spoon a small amount of CANDIQUIK® over the pie filling and smooth to the edges to completely cover apples.

6. Once completely set, decorate as desired. Tear back cupcake liner when ready to eat.

*This recipe is courtesy of Club CandiQuik member, Debbie K!

2. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add peanut butter; stir until blended.

3. Pour melted CANDIQUIK and peanut butter mixture over chow mein mixture. Stir until mixture is evenly coated.

4. Drop by spoonfuls onto wax paper; let set until dry.

2. Add peppermint extract and combine well.

3. Roll dough into tablespoon sized balls. Place in an airtight container and refrigerate for an hour or until firm.

4. Once peppermints have firmed, create a small indention in the middle of each ball using a 1/2 teaspoon or your thumb.

5. Melt Chocolate CANDIQUIK® in Melt and Make™ Microwaveable Tray according to package directions. Using a spoon (or a piping bag/plastic freezer bag with the corner snipped), fill each mint with CANDIQUIK®. Let cool.

*Keep refrigerated in an airtight container to prevent mints from drying out.

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®.