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

3. Dip cookies completely into melted coating with a fork, allowing excess coating to drip off. Gently slide cookie onto baking sheet to set.

4. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Pour melted coating into a piping bottle or Ziploc® bag, and clip a corner.

5. Pipe stitches onto each football cookie. Allow stitching to dry before serving cookies.

2. Add flour; mix well.

3. Add vanilla and rum flavor; mix well.

4. Refrigerate mixture for 30 minutes.

5. Preheat oven to 350°F and scoop macaroon mixture by the tablespoonful onto a parchment paper lined baking sheet. Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Bake for 15-20 minutes.

6. Remove from oven and allow to cool on wire rack.

7. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Dip bottom of each macaroon in coating and place on parchment paper to set.

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. 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. 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. 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. Blend for 1 minute or until thoroughly combined.

3. Transfer coconut mixture into a medium bowl and fold in chocolate chips.

4. Using a coffee scoop or melon baller, scoop mixture and roll into a tight ball.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray and transfer to a heavy-duty plastic bag, with a tiny hole cut off one corner. Drizzle coconut bites with chocolate coating.

Note: refrigerate in an airtight container.

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.

1. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.

2. Press mixture into a 9″ pie pan and immediately place in the freezer while preparing cheesecake.

FOR CHEESECAKE:

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

4. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding powder, mix until well blended.

5. Add whipped topping and mix until well combined.

6. Fold in frozen blueberries. Carefully spoon mixture into graham cracker crust. Garnish as desired.

*Keep refrigerated.

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. 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”.

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. Add 4-5 tortillas to hot oil and fry until golden, use tongs to flip tortillas to brown each side (takes about 30 sec- 1 min).

3. Place chips into a large bowl and sprinkle immediately with cinnamon-sugar.

4. Repeat with remaining tortillas. Add additional oil when needed.

5. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Dip each tortilla in chocolate coating and place on a large serving plate.

6. Top tortilla chips with fresh fruit and drizzle with additional chocolate coating.

Suggestion: serve with cinnamon-infused ice cream or whipped cream.

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. 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.

2. Spoon Chocolate CANDIQUIK® into mold cavities and let sit for a few minutes

3. Insert a lollipop stick in the center of each chocolate heart, holding in place a few moments until sturdy.

4. Once completely hardened, pop out chocolate hearts and use as a stir stick in your favorite hot beverage!

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. Spoon Chocolate CANDIQUIK® into mold cavities, filling halfway and let harden. Once hard, pop out and repeat to equal 24 hearts total.

For cookies:

1. In a large bowl combine egg, brown sugar, peanut butter, butter, and vanilla; beat until creamy and fluffy.

2. Add the flour and baking soda and mix until just incorporated.

3. Scoop into tablespoon sized balls and place on a lightly greased baking sheet. Chill cookie dough in the refrigerator for 15 minutes.

4. While cookie dough is chilling, preheat oven to 350°F. Bake for 8-10 minutes.

5. Pop chocolate hearts out of silicon mold and press one heart in the center of each cookie while still warm.

*Cookie recipe adapted from averiecooks.com

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. 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. 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. 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. 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).

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

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

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

*Halloween templates can be printed HERE.

2. Pour CANDIQUIK® in a large bowl over the dry pumpkin pudding powder and softened cream cheese; blend until smooth.

3. Fold in whipped topping, and blend until well mixed.

4. Spread cheesecake mixture in pie crust and top with whipped cream. Keep refrigerated.

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 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. 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.

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

2. Pour CANDIQUIK® onto a sheet of wax paper and smooth into a large rectangle, about 1/4″ thick.

3. Top with pretzel pieces and candy corn. Sprinkle with decorative sprinkles.

4. Let set until completely firm. Break or cut into pieces. Store in a cool, dry place.

2. Dip potato chips in melted coating, place on wax paper to set.

3. Once dry, place on a plate or bowl to serve!

TIP: best when served within 2 days. Seal in an airtight container if storing overnight.

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. 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. Add solid vegetable shortening; stir until smooth.

3. Pour directly into pre-heated fountain.

*Please note: depending on the size of your fountain, more CANDIQUIK® and vegetable shortening may be needed. Add 2 tablespoons of solid vegetable shortening per 1 package of CANDIQUIK®.

2. In a large bowl combine softened cream cheese, dry cheesecake pudding and CANDIQUIK; mix until well blended.

3. Add peanut butter and whipped topping and blend until combined.  Fold in chocolate chips.

4. Spoon mixture into graham cracker crust.

5. Drizzle with sugar free chocolate syrup. Keep refrigerated.

2. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding, mix until well blended.

3. Fold in whipped topping, half of a container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.

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. In a large bowl, beat cream cheese, melted CANDIQUIK® and coconut pudding, mix until well blended.

3. Fold in 1 container of whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Top with whipped cream and toasted coconut.

For toasted coconut:
Spread shredded coconut evenly on a baking sheet.
Toast 7 to 12 minutes in a 300°F oven, stir frequently until coconut is lightly browned.

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.

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

In a large bowl, beat softened cream cheese, Vanilla CANDIQUIK®, and dry cheesecake pudding; mix until well blended. Add whipped topping and blend until combined.

Fold in chopped turtle candies. Spoon cheescake mixture into a piping bag (or a plastic Ziploc bag with one corner cut off).

Pipe cheecake into glasses, layering with remaining graham cracker crumbs and chocolate and caramel syrups.

Top with whipped cream immediately prior to serving. Drizzle with additional caramel and chocolate syrup. Keep refrigerated.

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).

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. 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. Press firmly onto bottom of a greased and floured 9″ round pan.

3. Bake 8 minutes or until lightly browned; cool completely. (Refrigerate 30 minutes before filling.)

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.

2. Pour CANDIQUIK® in a large bowl over the white chocolate flavored gelatin powder, softened cream cheese and peppermint extract; blend until smooth.

3. Fold in whipped topping until well combined.

4. Spread cheesecake mixture over graham cracker crust. Top with whipped cream and crushed peppermints.

*For a No-Bake Crust: Mix crust ingredients and press into pan.
*For a stronger peppermint flavor, add more extract to desired taste.

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

3. In a large bowl beat softened cream cheese, CANDIQUIK® and dry cheesecake pudding powder, mix until well blended.

4. Add whipped topping and blend until combined. Fold in chopped turtle candies.

5. Carefully spoon mixture into graham cracker crust.

6. Drizzle with caramel and chocolate syrup. Sprinkle with pecan bits. Keep refrigerated.

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

*store in an airtight container.

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

3. Stir orange zest and extract into melted CANDIQUIK Coating.

4. Spread CANDIQUIK mixture evenly across the top of graham crackers.

5. Sprinkle with dried cranberries and chopped pecans. Once completely dry, break or cut into pieces.

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. 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 biscotti in CANDIQUIK® Coating. Decorate biscotti by drizzling additional CANDIQUIK® over the top.

3. Place on wax paper to dry.

2. Dip 3/4 of each pretzel in melted CANDIQUIK® Coating, alternating between chocolate and vanilla; allow excess coating to drip off.

3. Optional: Using a spoon, drizzle opposite flavor of coating over dipped pretzel rods.

2. Using utensils, dip cookies in melted CANDIQUIK® Coating, 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 cookie with the bottom side facing up.

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® 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. Dip the rim of taco shells in melted CANDIQUIK® Coating; place upright on wax paper until set.

3. In medium bowl, mix strawberries and bananas (or other fruit if desired). Divide fruit evenly into taco shells.

4. Drizzle melted CANDIQUIK® Coating over fruit. Top with whipped cream.

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. Bring milk to a simmer in a large saucepan over medium-high heat, stirring occasionally.

3. Pour milk over CANDIQUIK® chunks and stir until combined.

4. Top with marshmallows and/or whipped cream. Serve immediately.

TIP: add a pinch of ground cayenne pepper for a spicy twist!

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. Pour Vanilla CANDIQUIK® in a large bowl over the dry vanilla pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, 1/2 of the container at a time and blend until well combined; fold in raspberries.

4. Carefully spoon mixture into graham cracker crust. Keep refrigerated.

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

3. In a large bowl beat cream cheese, Vanilla CANDIQUIK® and cheesecake pudding, mix until well blended.

4. Fold in peanut butter cookie chunks and whipped topping; mix until well combined.

5. Carefully spoon mixture into pie crust. Keep refrigerated.

2. In a large bowl beat softened cream cheese, melted CANDIQUIK® and Cheesecake pudding, mix until well blended.

3. Fold in whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust. Garnish as desired. Keep refrigerated.

2. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and lime gelatin, mix until well blended.

3. Fold in whipped topping, half of the container at a time and mix until well combined.

4. Carefully spoon mixture into graham cracker crust.

5. Garnish with fresh lime and whipped cream. Keep refrigerated.

2. In a large bowl, beat cream cheese, melted CANDIQUIK® and vanilla pudding, mix until well blended.

3. Fold in 1 container of whipped topping, half of the container at a time, mix until well combined.

4. Fold in one can whole cranberry sauce. Carefully spoon mixture into graham cracker crust.

5. Top with remaining can of cranberry sauce. Keep refrigerated.

2. In a large bowl, beat 2 packages of cream cheese and melted Vanilla CANDIQUIK®, mix until well blended. Add peanut butter; mix until smooth.

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, melted Chocolate CANDIQUIK® and chocolate pudding, mix until well blended.

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

7. Carefully spoon half of mixture on top of peanut butter filling in one crust and half into the other crust.

8. Refrigerate until ready to serve. Garnish as desired.

2. In a large bowl, beat 2 packages of softened cream cheese, melted Vanilla CANDIQUIK® Coating, and both packages of “Mint and Chocolate” hot cocoa mix; mix until well blended.

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

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

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

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

7. Carefully spoon half of chocolate mixture on top of mint filling in one crust and half into the other crust.

8. Refrigerate until ready to serve. Garnish as desired.

2. In a large bowl beat two packages of softened cream cheese, one package melted CANDIQUIK® and raspberry gelatin, mix until well blended.

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

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

5. In another large bowl, beat remaining two packages of cream cheese, remaining melted Vanilla CANDIQUIK® and lemon pudding, mix until well blended.

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

7. Carefully spoon half of lemon mixture on top of raspberry filling in one crust and half into the other crust.

8. Garnish with fresh sliced lemon and raspberries. Keep refigerated.

2. In a large bowl beat softened cream cheese, CANDIQUIK® and dry cheesecake pudding until well blended.

3. Fold in whipped topping and mix until well combined.

4. Carefully spoon mixture into pie crust.

5. Top with cherry pie filling. Refrigerate for 1 hour before serving.

2. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and dry cheesecake pudding until well blended.

3. Fold in strawberries and bananas.

4. Spoon mixture into graham cracker crust.

5. Top with pineapple and whipped topping.

6. Sprinkle with pecan pieces and cherries. Drizzle chocolate syrup on top. Refrigerate for 1 hour prior to serving.

2. In a large bowl, mix softened cream cheese, berry flavored gelatin and Vanilla CANDIQUIK® until well blended.

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

4. Carefully spoon mixture into graham cracker crust. Keep refrigerated.

2. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring to create an orange coating.

3. Add CANDIQUIK® Coating to cookie mixture; blend until coated.

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

5. Break into pieces.

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

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

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

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

6. Break or cut into squares.

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

3. Pour blue sugar decors in a small bowl. Before coating is set, dip the end of the peppers in blue sugar decors. Place on wax paper until dry.

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. In a large bowl, mix softened cream cheese, melted Vanilla CANDIQUIK®, dry banana cream pudding and 1 fresh banana until well blended.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spoon mixture into graham cracker crust.

5. When ready to serve, top with remaining container of whipped topping and sliced bananas. Keep refrigerated.

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. 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.

2. Pour CANDIQUIK® in a large bowl over the dry pistachio pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, half of the container at a time and blend until well combined.

4. Spread cheesecake mixture in pie crust. Garnish with pistachio pieces. Keep refrigerated.