1. Line two baking sheets with parchment paper. Set aside.

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

3. Drop heaping ¼ cup-sized portions of melted CANDIQUIK® Coating onto the baking sheets, using back side of a spoon to gently create a flattened circle of chocolate. Immediately top with an assortment of trail mix toppings. Allow to cool completely.

1. Pour cereal in a large bowl and set aside.

2. In a small bowl, combine powdered sugar, granulated sugar, 4 teaspoons cinnamon, and ⅛ teaspoon salt; set aside.

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

4. Stir in remaining cinnamon and salt until thoroughly combined.

5. Heat CANDIQUIK® Coating mixture in microwave for an additional 10 seconds.

6. Pour melted coating over cereal. Using a spatula, gently fold until cereal is evenly coated.

7. Sprinkle sugar-cinnamon mixture over cereal; stir to coat.

8. Spread mixture onto wax paper lines baking sheet; allow to dry completely. Store in airtight container.

2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

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

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

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 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. 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. Sprinkle zest over the cereal.

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

4. Pour coating over the cereal and use a spatula to fold into cereal until evenly coated.

5. Add the powdered sugar and seal the top with the lid (or cover with plastic wrap) and lightly shake until thoroughly coated.

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. 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. Dip the rim of each cup in the coating and immediately dip in sprinkles; let dry.

3. Serve with your favorite juice or cocktail!

Tip: pour sprinkles into a bowl for easy dipping.

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. 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. 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. 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. 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. 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. Spread coating, about 1/4 inch thick on wax paper. Let set.

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

4. Spread vanilla coating on top of the chocolate layer and sprinkle with crushed peppermints; let set.

5. Once completely set, break or cut into pieces.

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. 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. In a large saucepan melt butter over medium-low heat, add marshmallows and stir until completely melted. Remove from heat.

3. Combine melted CANDIQUIK® Coating with marshmallow mixture.

4. Add cereal; stir until well coated.

5. Form mixture into football shapes. Place on wax paper to dry.

6. Use white decorative icing to create laces on footballs; let set until icing is firm.

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. 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. 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.

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. 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. 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. 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. 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. 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.

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. Pour Vanilla CANDIQUIK in a large bowl and mix with peanut butter, eggs, vanilla and baking soda until well blended.

3. Important: place batter in the fridge to cool (approximately 30-45 minutes prior to baking). Once cooled, preheat oven to 350°F.

4. On parchment paper, form cooled batter into 1″ tightly formed balls; bake for 10-12 minutes or until golden brown. Allow to cool completely on parchment paper.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Dip the bottom half of the cookie in Chocolate CANDIQUIK (prevents the cookie from easily crumbling). Return to wax or parchment paper to dry.

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. Mix dried pineapple and coconut directly in tray of CANDIQUIK.

3. Spread mixture about 1/4-inch thick on wax or parchment paper; let set until dry.

4. Break or cut into pieces.

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. 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 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 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. 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. Sprinkle lemon zest over the cereal.

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

4. Pour coating over the cereal and use a spatula to fold into cereal until evenly coated.

5. Add the powdered sugar and seal the top with the lid (or cover with plastic wrap) and lightly shake until thoroughly coated.

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. Pour almonds directly into melted CANDIQUIK tray and mix well.

3. Spread mixture about 1/4-inch thick on wax paper; let set until dry.

4. Break or cut into pieces.

2. Stir pistachios into melted CANDIQUIK® Coating.

3. Spread mixture about 1/4 inch thick on wax paper; let set until dry.

4. Break or cut into pieces.

2. Stir dried cranberries and pecan halves directly into CANDIQUIK tray.

3. Spread mixture about 1/4 inch thick on wax paper; let set until dry.

4. Break or cut into pieces.

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.

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. 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.

3. Once completely set, carefully peel the silicon baking cups away from the CANDIQUIK® coating and fill with candy.

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.