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

3. Place a few blueberries at a time directly in the tray and use a fork to lift out, shaking off the excess coating before placing on wax paper to dry.

Store in an airtight container in the fridge for up to 5 days.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®; allow excess coating to drip off.

4. Pour blue sugar decors into a bowl. Before coating is set, dip the bottom 1/3 of each strawberry in the blue sprinkles.

5. Place strawberries on wax paper until dry.

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

3. Holding strawberries by their stem, dip in CANDIQUIK® coating and place on wax paper to dry.

4. Using a spoon (or a piping bag), drizzle strawberries with remaining CANDIQUIK® Coating.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®; allow excess coating to drip off.

4. Before coating is set, dip about 1/3 of each strawberry in green sugar decors and place on wax paper to dry.

2. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray™ according to directions on package. Stir in both packets of the orange creme Frosting Creations powder.

3. Holding strawberries by their stem, dip in CANDIQUIK® coating and place on wax paper to dry.

4. Using a spoon (or a piping bag), drizzle strawberries with excess coating to create horizontal lines.

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

3. Dip the bottom of each strawberry in the CANDIQUIK®, allowing the excess coating to drip off.

4. Roll the bottom of the strawberry in the pearl sprinkles. 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. 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. In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.

3. Combine whole wheat flour and baking powder and stir into wet ingredients.

4. Fold in chopped apples.

5. Spoon mixture into greased muffin tins.

6. Bake for 35 minutes; let cool.

7. Melt 6 oz. of Vanilla CANDIQUIK® according to package directions.

8. Pour CANDIQUIK® into a piping bag (or plastic bag with one corner snipped off) and pipe on designs.

2. Place a large piece of wax or parchment paper on a flat surface.

3. Dip strawberries in melted CANDIQUIK® Coating, remove and allow the excess coating to pour off onto the wax paper to form the “tail” of the ghost; slide the strawberry back and let set.

4. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the strawberry with the bottom side facing up.

2. Dip strawberries in melted CANDIQUIK®; set on wax paper.

3. Melt Vanilla CANDIQUIK® and place in a piping bag (or plastic bag with a tiny corner cut off); pipe on football stitching.

2. Stir 1 cup of cereal and almonds into coating (reserving some cereal/almonds to sprinkle on top).

3. Spread mixture approximately ¼” thick onto wax paper.

4. Sprinkle with remaining cereal, almonds and toasted coconut; let dry.

5. Once completely dry, break or cut into small pieces to serve.

2. Press each banana piece onto a popsicle stick and place in the freezer for 15-20 minutes.

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

4. Holding the banana pop, dip directly into the tray of Vanilla CANDIQUIK and use a spoon to completely cover the banana.

5. Immediately roll the banana pop in the crushed cereal. Place on wax paper.

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

3. Dip each strawberry in melted Vanilla CANDIQUIK® Coating; covering about 3/4 of the strawberry; set on wax paper. Set half of the dipped strawberries aside for grooms.
*To create brides, decorate white strawberries with decorative sprinkles before coating sets.

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

5. Dip the “groom” strawberries in melted Chocolate CANDIQUIK® in overlapping diagonals to create the chocolate “V”. Return to wax paper to set.

6. Once set, use a toothpick to dot buttons and draw bowtie with Chocolate CANDIQUIK®.

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

*store in an airtight container.

3. In a large bowl mix flour, baking soda, and salt together.

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

5. In another bowl mix melted CANDIQUIK®, butter, eggs, and mashed bananas.

6. Stir banana mixture into the flour mix until moistened (add nuts if desired) and pour the batter into the loaf pan.

7. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

8. Allow bread to cool before serving.

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

3. Dip half of the apples in Chocolate CANDIQUIK® Coating. Pipe a web pattern on the apple with Vanilla CANDIQUIK®.

4. Add a few drops of orange food coloring to the remaining Vanilla CANDIQUIK® Coating; stir until blended.

5. Dip remaining apples in orange-colored CANDIQUIK® Coating and decorate as Jack-o-Lanterns.

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. Dip about 2/3 of each strawberry in melted CANDIQUIK, allow excess coating to drip off. Place on wax paper to set.

3. Press two almond slices on the top edge of the CANDIQUIK, as ears.

4. Once set, draw on eyes and nose with decorative icing.

2. Melt Chocolate CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package. Dip each strawberry in Chocolate CANDIQUIK®, covering about half of the berry. Set on wax paper to dry.

3. For Cheesecake: Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the directions on the package.

4. In a medium bowl, blend softened cream cheese, dry cheesecake pudding and Vanilla CANDIQUIK® until smooth. Add the whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve. For best results, pipe strawberries with cheesecake immediately prior to serving.

*Recipe may be halved.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®Coating; place on wax paper until set.

4. Break off a side piece of a pretzel twist to create swan’s neck. Dip pretzel piece in melted CANDIQUIK® Coating; place on wax paper until set.

5. Cut off the yellow part of candy corn; cut orange and white piece in half. Attach one of the halves to curved end of dipped pretzel piece with a small dab of CANDIQUIK® Coating.

6. Attach other end of the dipped pretzel piece to the strawberry with a small dab of CANDIQUIK® Coating.

7. Create eyes with decorative icing.

2. Melt 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions. Dip each strawberry in CANDIQUIK®, covering about half of the berry. Sprinkle with blue sugar decors before coating is dry. Place on wax paper to set.
3. For Cheesecake: Melt remaining package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions.

4. In a medium bowl, blend softened cream cheese, cheesecake pudding powder and melted Vanilla CANDIQUIK® until smooth. Add the
whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve.

*For best results, prepare strawberries with cheesecake immediately before serving.