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. 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. Cut CANDIQUIK® Coating block in half. Set ½ aside for later and melt ½ in microwave for 45 seconds. Stir and continue to melt in 15 second increments until melted, stirring between increments.

3. Add peanut butter to melted coating and stir well.

4. Mix in sugar cone crumbs and spread in the bottom of a springform pan. Refrigerate for 10 minutes to set.

5. Spread softened ice cream over crust and smooth the top. Cover and place in freezer to allow ice cream to firm up until ready to serve, at least 1 hour.

6. When ready to serve, remove sides of springform pan and sprinkle with peanuts. Melt remaining half block of CANDIQUIK® Coating as directed above and drizzle over the top and sides of pie.

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. 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. Crumble trimmed* cake into a large bowl. Add frosting and mix thoroughly with hands (*see notes below).

3. Chill mixture approximately 2 hours in the refrigerator.

4. Measure cake mixture and roll into 1” sized balls. Place on a wax paper lined baking sheet. You may need to place the cake balls back in the fridge for 20-30 minutes, allowing them to firm up.

5. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have had issues with it falling off the stick. *Tip: remove a few cake pops at a time to dip, storing the others in the fridge until ready.

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

7. Split melted coating into several mugs. Add oil or powder based food coloring; stir until blended.

8. Dip cake pops in melted CANDIQUIK® Coating; allow excess coating to drip off (hold at a ~30 degree angle allowing the coating to drip off the bottom and not drip on the stick) by tapping the stick and place in the Styrofoam block to set.

9. Sprinkle each cake pop with matching sugar crystal sprinkles.

NOTES:
For smooth cake balls, trim off the edges and bottom of the cake. Mix crumbled cake thoroughly with frosting. For best results, use your hands to thoroughly combine the cake and frosting together.

2. Melt remaining CANDIQUIK® Coating in Melt & Make$trade; Microwavable Tray according to package directions. Once melted, add orange candy color until desired color is reached.

3. Coat Nutter Butter cookies in orange coating, and set on wax paper. Add two candy eyes, and allow to dry.

4. Melt ¼ set aside in a mug or small bowl for 45 seconds followed by 15-second increments, stirring between each increment. Once melted, add yellow candy color until desired color is reached.

5. Pour yellow coating into a pastry bag or Ziploc® bag with a small corner cut off. Pipe Lorax mustache and eyebrows onto cookies and allow to dry.

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. Stir in 1 cup pretzel twists and peanuts.

3. Pour mixture onto a large sheet of wax paper; smoothing out with a spoon into a rectangle approximately ¼” thick.

4. Sprinkle with remaining pretzel pieces and butterscotch chips.

5. Break or cut into pieces once completely dry.

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

3. Dip each large marshmallow in melted CANDIQUIK® Coating, allow excess coating to drip off.

4. Immediately dip chocolate marshmallow in graham cracker crumbs. Set on wax paper to dry.

2. Smooth the entire tray of coating onto a large flat surface covered with parchment paper.

3. If desired, sprinkle almonds or salted peanuts on top of the coating.

4. Once completely dry, cut the chocolate into rectangles about 5 x 2.5″.

5. Using a toothpick, etch your designs on the back side of each chocolate bar.

6. Smooth powdered sugar over the bar.

7. Use your toothpick to apply coating to the edge of the bar and press the pretzel sticks on.

TIP: clean up the chalkboards with a partially wet paper towel.

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 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. 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. In a large bowl combine cereal, oats, coconut and almonds; set aside.

3. In a small saucepan combine the butter and honey. Bring to a boil and boil on medium heat for 5 minutes.

Note: while the honey and butter are boiling, melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Remove the honey-butter mixture from heat and add peanut butter; stir until combined.

5. Pour CANDIQUIK and peanut butter mixture over dry mixture and fold gently to combine.

6. Press evenly into prepared pan using wax paper and sprinkle with remaining coconut.

7. Refrigerate for 1 hour and cut into bars.

*Store in a covered container in the fridge.

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. 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. 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 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. Break the ends of the pretzel rods off, so that each rod is approximately 5-6” long.

3. Spoon chocolate CANDIQUIK® over the center of each pretzel rod; leaving about the last 3/4” on each end uncoated.

4. Slide 3 cookies onto each end of the pretzel rods while the coating is still wet, set on wax paper to dry.

5. Stretch out the Gummy Saver candies in order to slide onto the ends of each pretzel rod.

Optional: If you want to add numbers to your weights, melt Vanilla CANDIQUIK® and use a toothpick to draw on the “45”.

Gently pull apart each Oreo cookie; dip the top of the lollipop stick in the coating and press the lollipop stick in the center of the cookie halves. Repeat with all cookies.

Pour CandiQuik coating into a deep cup (this makes it easier to dip + I use a disposable cup for ease of clean-up).

Dip the cookie lollipops in melted coating; allow excess coating to drip off and place on wax paper.

Immediately sprinkle with mini chocolate chips; 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. Spoon Chocolate CANDIQUIK® Coating into mold cavities and let harden. Once hard, pop out chocolates and repeat (filling the mold twice).

3. Preheat oven to 325°F. Mix coconut, sugar, flour and salt in a large bowl.

4. Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well.

5. Drop by tablespoonful onto a baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.

6. Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool.

7. Pop chocolate candies out of silicon mold and press one chocolate in the center of each macaroon.

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

3. Dip about ¾ of each pretzel rod in the Vanilla CANDIQUIK® and place on wax paper.

4. Before CANDIQUIK® Coating has set, press the marshmallow ears on the top of the pretzel, holding in place until set, and press one heart-shaped sprinkle on as the nose.

5. Once dry, draw two dots for eyes with black edible marker or cake writing icing.

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

3. Pour CANDIQUIK® into the mixture; using a spatula, fold into the mixture until evenly coated.

4. Spread mixture out onto a large sheet of wax paper; let dry.

5. Once dry, scoop into treat bags or keep sealed in an airtight container.

*To download printable “Bunny Bait” treat tags, please click here.

Dip 2 cups of the mini pretzels in the vanilla coating and the remaining 2 cups in the chocolate coating; place on wax paper to dry.

Place the cereal, peanuts, and raisins in a large bowl.

Melt the remaining package of Chocolate CANDIQUIK® Coating and pour directly on top of the cereal mixture. Quickly fold chocolate in with the mixture and pour onto a large sheet of wax paper, spreading into a thin layer. Let dry.

Once set, break the cereal mixture into small pieces and toss in a large bowl with coated pretzels, marshmallows and M&M’s®.

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

3. Holding the end of the lollipop stick, dip the marshmallows in the melted candy coating; allow the excess coating to drip off and stand up on wax paper.

4. Before coating has completely set, attach pretzel sticks to the side of the marshmallows, forming the arms. Press one candy-coated sunflower seed on as the nose.

5. Once completely set, draw on eyes and mouth using an edible marker.

6. Carefully remove the lollipop stick by twisting and pull up or cut off the end with scissors.

2. Dip crackers in CANDIQUIK® and place on wax paper to dry.

3. Dip marshmallows in CANDIQUIK® and place one marshmallow in the center of each cracker; let dry.

4. Melt Vanilla CANDIQUIK® and place in a piping bag or plastic bag with a tiny hole snipped off one corner.

5. Pipe on “2014″ or desired designs. Let set.

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

3. Decorate with sprinkles before coating is set.

2. Dip the tops of the crackers in Chocolate CANDIQUIK® and place on wax paper. Before dry, attach 4 pieces of candy corn near the top edge of each cracker. Let set.

3. Dip ¾ of each pretzel rod in the Chocolate CANDIQUIK®, allow excess coating to drip off, then press and hold the pretzel rod against the cracker until secure.

4. Before pretzel is completely dry, press one candy corn on the pretzel rod as the nose, holding in place until secure.

5. Sprinkle nonpareils near the bottom of the pretzel if desired.

6. Press two white confetti sprinkles on the pretzel rod as the eyes and press a heart sprinkle (upside-down) below the candy corn nose (be careful not to touch the chocolate coating).

7. Finally, add two black dots on the eyes with the edible marker.

2. Separate each Nutter Butter® cookie and dip the lollipop stick in melted CANDIQUIK; press the stick in between the cookie halves and let dry.

3. Stir peanut butter into melted CANDIQUIK. Dip each cookie pop into peanut butter CANDIQUIK and set on wax paper.

4. Press Reese’s Pieces® candy on top of the dipped cookie, creating two rows of candy; let dry completely.

5. Prepare the ‘corn husk’ by carefully cutting each Air Head® candy into a leaf-shape.

6. Form the Air Head candy around the back and side of the cookie pop, using a dab of CANDIQUIK to secure it to the cookie.

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. Carefully insert a lollipop stick into the center of each OREO® cookie.

3. Dip cookie pops into the CANDIQUIK®; let the excess coating drip off.

4. Press candied eyes onto the pops. Press four pieces of candy corn above the eyes to form the feathers; stand one candy corn upright for the beak. Place on wax or parchment paper to 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. Dip half of each pretzel rod in the melted CANDIQUIK®; allow excess coating to drip off and place on wax paper.

3. 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 pretzel with the bottom side facing up.

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. Pour Vanilla CANDIQUIK® into a piping bag (or a plastic Ziploc® bag with a small corner snipped off).

3. Arrange pretzel rods on a large piece of wax or parchment paper. Drizzle the coating over the top 3/4 of each pretzel rod, leaving a small empty space for the eyes.

4. Using a toothpick, draw on eyes with melted Chocolate CANDIQUIK®.

2. Dip pretzel sticks in the Vanilla CANDIQUIK®  and place on wax paper to set.

3. Once set, press a mini marshmallow on each end of the pretzel sticks.

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. 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 8 oz. Chocolate CANDIQUIK® according to directions on package. Dip rim of waffle ice cream bowls in melted CANDIQUIK® Coating; set on wax paper to dry. Set Chocolate CANDIQUIK® Coating aside.

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

6. Dip cake balls in melted Vanilla CANDIQUIK® Coating, and place inside waffle ice cream bowl. Place 5 coated cake balls in each ice cream bowl. Sprinkle if desired.

7. Once dry, reheat Chocolate CANDIQUIK® and spoon a small amount on top of each pile of cake bites, allowing the chocolate to drip. Top with a red M&M® before coating has set.

2. Dip cookies in the melted CANDIQUIK® and place on wax paper to dry.

3. Once completely dry, use cake writing icing to pipe outline the shape of sunglasses.

4. Press two sprinkles onto the corners of the sunglasses.

2. Hold the end of the waffle cone and dip the top 2 – 3″ in the coatings.

3. Allow the excess coating to drip back into the tray; waiting about 30 seconds to add sprinkles, chopped nuts, etc. Set on wax paper to dry completely.

TIP: to easily coat in chocolate; roll and rotate the top of the cone directly in the tray of CANDIQUIK®.

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 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. To create ears: spoon a small amount of coating onto wax paper and smooth out to create the shape of dog ears; let dry.

3. Dip cookies into CANDIQUIK® and place on wax paper to set.

4. Before coating is completely set, press an M&M® near the bottom of the cookie as the nose and place the ears on the top of the cookie.

5. Once coating is completely dry, use a toothpick to dot on eyes with remaining CANDIQUIK®.

2. Add remaining ingredients and stir until thoroughly mixed.

3. Let mixture chill in the refrigerator for 30 minutes.

4. With hands, roll into 1″ balls and place on wax or parchment paper.

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

6. Using a spoon, drizzle Vanilla CANDIQUIK on top of energy bites.

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

3. Sprinkle dipped pretzel rods with sprinkles, colored sugars and/or crushed peppermint candies before coating is set.

4. Place on wax paper to dry.

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 each cookie in melted CANDIQUIK® Coating; place on wax paper.

3. Arrange candy corn around top of cookie to form turkey’s tail.

4. Use candy corn, small candies and icing to create eyes and beaks.

Optional: If using marshmallow for turkey face, use a sharp knife to cut marshmallow in half; dip in melted CANDIQUIK® Coating. Place marshamllow in center of cookie.

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

3. Sprinkle pretzel rods with assorted sprinkles.

2. Select four pretzel sticks and break in half; dip ends of pretzels (or small pieces of red licorice) in melted CANDIQUIK® Coating. Set aside on wax paper to dry.

3. Dip tops of crackers in CANDIQUIK® Coating; place on wax paper until dry. Place two M&M® candies on every other cracker, as eyes.

4. Spread peanut butter on dipped cracker. Arrange dipped pretzel sticks or red licorice pieces on the peanut butter, four on each side, to form the legs.

5. Place remaining crackers on top to form a sandwich.

2. Dip 3/4 of each pretzel in melted CANDIQUIK® Coating; let excess coating drip off.

3. Sprinkle dipped pretzels before coating is set. Place on wax paper to dry.

2. Melt CANDIQUIK® Coatings in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring to 1 tray of Vanilla CANDIQUIK® to create green coating for Frankensteins. Add orange food coloring to remaining vanilla coating for pumpkins.

3. Dip marshmallows into melted CANDIQUIK® Coating, alternating between colors. Place into a block of Styrofoam to dry.

4. Create faces with assorted candies and decorative icing (attach eyes/nose to CANDIQUIK® before completely dry). For Frankenstein: dip the top 1/4 of the marshmallow in Chocolate CANDIQUIK®.

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. 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. Dip pretzel twists in melted CANDIQUIK® Coating; place on wax paper.

3. Sprinkle dipped pretzel twists before coating is set.

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. In a large bowl, beat 2 packages of cream cheese, Vanilla CANDIQUIK® and orange gelatin, mix until well blended.

3. Fold in 1 container of whipped topping and mix until well combined.

4. Carefully spoon half of mixture into one crust and half into the other crust; set aside.

5. In another large bowl, beat remaining 2 packages of cream cheese, Chocolate CANDIQUIK® and chocolate pudding, mix until well blended.

6. Fold in remaining container of whipped topping and mix until well combined.

7. Divide chocolate mixture evenly and spread on top of the orange filling. Keep refrigerated.

8. For spider web: using cake icing, pipe web design on top of the cheesecake.

2. Whisk together the flour, baking soda, baking powder, and salt; set aside.

3. With an electric mixer, cream the butter, sugar and peanut butter together until pale and fluffy. Add the eggs, one at a time, beating until each is well incorporated. Reduce speed to low and mix in greek yogurt and vanilla extract.

4. Gradually add the flour mixture; beat until just combined. Pour batter into a greased 13 x 9” pan.

5. Bake approximately 28 minutes or until edges are golden brown. Let cool.

6. Once cool, crumble cake into a large bowl. Add frosting and mix thoroughly.

7. Roll mixture into 1” balls and place in the refrigerator until firm (approximately 30 minutes).

8. Remove mixture and use a wooden dowel to create a deep hole in the center of each cake ball; reserving 5 cake balls. Using a toothpick or small measuring spoon, spoon a small amount of jam into each hole.

9. Using the reserved cake balls, pinch a small amount off and use your fingers to smooth it over and seal the hole that is filled with jam. Place the jam-filled cake balls in the freezer for 15 minutes.

10. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Once melted, stir in 1 1/2 tablespoons of peanut butter into each package of coating. Transfer the CANDIQUIK® into a deep bowl.

11. Remove cake balls from freezer and dip the tip of the bamboo toothpick into the CANDIQUIK® and insert about 1/3 of the way into the cake ball. Dip cake pop immediately in the CANDIQUIK®, removing promptly. Allow excess coating to
drip off and set on wax paper to dry completely.

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. Add pink food coloring (oil or powder based only) until desired color is established.

5. Chop each jelly bean in half (the long way), these will be the ears. Press two jelly bean pieces on top of the
cake ball as ears.

6. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off.

7. Before dry, press a pink colored M&M® on the center of the cake pop. Place in Styrofoam block to dry.

8. Once dry, draw eyes and nostrils using the edible marker or black icing.

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

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 & Make™ Microwaveable Tray according to directions on package. (If desired, add oil or powder based food
coloring to Vanilla CANDIQUIK®; stir until blended.)

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Decorate with sprinkles. Place in Styrofoam block to set.

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

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. While cake balls are cooling; decorate Teddy Grahams® with cake writing icing. Stretch a Life Saver® Gummy around the bear.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the package directions. Add blue food coloring (oil or powder based only) until desired color is established.

6. Dip cake balls in CANDIQUIK® and place on wax paper to set.

7. Before completely set, gently push Life Saver® Gummy and bear on top of the cake ball.

*Recipe adapted from Bakerella.

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. 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. Add Rice Krispies® cereal. Stir until well coated. Let cool 5-10 minutes.

3. On wax paper, mold mixture into the shape of a lobster, forming 2 main parts: the body and the tail.

4. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwavable Tray™ according to directions on package. Add red food coloring (oil or powder based) until desired color is established.

5. Coat each rice crispy in CANDIQUIK® and push the tail and body together on wax paper.

6. Attach 2 M&M®’s for the eyes before coating is set.

7. Coat 1 orange slice wedge candy in CANDIQUIK® and attach to the end of the lobster as the tail.

8. Break pretzel rod in half, coat completely in CANDIQUIK® and press on the front sides of the lobster. Coat 2 fortune cookies in CANDIQUIK® and press on the front of the pretzel rods as pinchers.

9. Once set, cut licorice strings into (8) 3” pieces for each lobster. Place 3 pieces on each side of the lobster’s belly for legs and 2 pieces on the front, as antennae.

2. Dip 3/4 of each pretzel rod in melted CANDIQUIK; allow excess coating to drip off.

3. Sprinkle pretzels before coating is set. Place on wax paper to dry.

2. Dip tops of cracker in CANDIQUIK®; place (dipped side up) on wax paper until dry. Before dry, place 2 M&M’s on every other cracker for the eyes.

3. Cut licorice strings approximately 3” long.

4. Spread peanut butter on un-coated side of cracker. Arrange 4 red licorice pieces across the peanut butter, hanging out the sides to form
the crab’s legs. Use a dab of CANDIQUIK® to attach an almond slice to each of the front legs.

5. Put a dab of peanut butter on the dipped crackers with eyes and place on top of the licorice strings.

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

3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla CANDIQUIK® with an electric mixer until well blended.

4. Fold in whipped topping and mix until well blended.

5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.

6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off. String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.

7. Place white chocolate squares at the end of the cake, between the candy necklaces.

2. In large bowl, mix cake mix, vanilla, butter and eggs with spoon until a thick dough forms. Fold in vanilla chips.

3. On a greased (or nonstick) baking sheet, drop dough by teaspoonful, leaving about 2 inches apart.

4. Bake 7 to 9 minutes. Slide from baking sheet onto a cooling rack.

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

6. Spread a teaspoon of CANDIQUIK onto the flat side of one cookie and press together with another cookie, allowing the Vanilla CANDIQUIK® to squeeze out the sides; sprinkle with nonpareils.

2. Using two utensils (I used a fork and spoon), completely cover Nutter Butter cookies in CandiQuik, let excess coating drip off and place on wax paper.

3. Before coating has set, press 1 butterscotch candy on the end of the cookie as a nose and  2 eye-shaped candies towards the top of the cookie; allow to dry.

4. Once dry, dip the very ends of 2 almond slices in the CandiQuik and press on the top of the cookie, hold until set in place.

5. Melt Vanilla CANDIQUIK® according to the package directions and use a toothpick to add facial markings (stripes/stars, etc.); allow to dry.

6. Using a toothpick and Vanilla CANDIQUIK®, carefully draw on the bridle; sprinkle immediately. (TIP: should only take 3 moves: 1 strip across the nose and 2 on either side of the cookie)

Nutter Butter is a registered trademark of Nabisco.

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.