2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Add optional pumpkin pie spice to taste.

5. Dip cake balls in coating and place on wax paper to set. If desired, stir pumpkin pie spice in remaining melted coating and drizzle.

2. Combine the cookie crumbs, cream cheese and maple syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl.

3. Form 1″ balls of dough and place on foil-lined cookie sheet. Freeze the truffles for about 20-30 minutes or until firm.

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

5. Stir cinnamon into melted CANDIQUIK® Coating. Gently coat each truffle using a fork, and place on prepared cookie sheet to set. Immediately top each truffle with a pecan half and allow coating shell to harden before serving.

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. Cut Tootsie Roll® Midgees in quarters lengthwise and then in half.

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

4. Add orange coloring to melted coating until desired color is reached, and coat cake bites.

5. Place on wax paper and top with Tootsie Roll® piece. Allow to set.

6. Using the leaf tip for the decorator frosting, make small leaves starting at the base of the Tootsie Roll® pumpkin stem.

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. 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. In large bowl combine butter and sugars; beat until creamy. Mix in egg yolks and almond extract.

3. Sift flour and salt together; gradually add to butter mixture and stir to combine.

4. Fold in corn flakes and desired amount of cherry chips.

5. Scoop into tablespoon sized balls and place on baking sheets; flatten in crisscross pattern with fork and bake 12-14 minutes or until golden brown.

6. Once cookies are completely cooled, melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions.

7. Dip half of each cookie in melted coating and place on wax paper to dry.

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, prepare the “feathers” of the turkeys by gathering the candy corn and round crackers.

5. Melt Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the directions on package. Dip crackers in CANDIQUIK® and place on wax paper. Before dry, attach 4 pieces of candy corn on the top edge of each cracker. Let set.

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

7. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®, allow excess coating to drip off; press a candy corn on the center of the cake pop as the nose, a heart sprinkle below the nose, and 2 eye sprinkles.

8. Before cake pop is completely dry, press and hold the chocolate coated cracker against the back of the turkey until set. Place in Styrofoam block to dry.

Optional: use a dab of coating to attach the pretzel pieces to the bottom of the cake pop as legs.

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. Mix all streusel topping ingredients together. Spray a baking sheet with nonstick cooking spray. Spread streusel topping loosely over baking sheet.

3. Bake for 15-20 minutes, stirring occasionally. Remove from oven and cool.

cake bites:
1. Prepare and bake cake mix as directed on box; cool completely.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Shape cake mixture into 1” sized acorn-shaped balls. Chill for approximately 1-2 hours in the refrigerator.

4. Melt both the Vanilla and Chocolate CANDIQUIK® in Melt & Make™ Microwaveable Trays according to package directions.

5. Spoon 4 tablespoons of Chocolate CANDIQUIK® into the Vanilla CANDIQUIK®. Stir until well combined.

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

8. Once set, dip the top 1/3 of each cake bite in melted Chocolate CANDIQUIK®. Sprinkle with streusel topping before coating is set.

9. Attach a small pretzel piece for the stem.

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. 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. In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.

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

4. Fold in chopped apples.

5. Spoon mixture into greased muffin tins.

6. Bake for 35 minutes; let cool.

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

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

2. 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. 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 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 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. 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 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. 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 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. 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.

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

6. Once dry, use the black Gourmet Writer to draw on the eyes and mouth.

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

3. Dip ice cream cone in melted Chocolate CANDIQUIK® Coating; place on wax paper to set.

4. Place ice cream cone upside-down in hole of bundt cake.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add orange food coloring until desired color is established.

6. Pour orange-colored CANDIQUIK® Coating over the pumpkin cake, smoothing over the edges.

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

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

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

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

Butterfinger is a registered trademark of Nestlé.

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. 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. Spoon one teaspoon of melted CANDIQUIK® Coating into each shell; set aside.

3. Combine pumpkin, whipped topping and pumpkin pie spice in medium bowl; mix until smooth.

4. Add pudding mix; stir until well combined.

5. Spoon one tablespoon of filling into each shell. Top with whipped cream and a dash of pumkin pie spice.

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. Add butter and coffee liqueur to crushed ladyfingers; mix until well blended. Press onto bottom and sides of a 9” pie pan; place in refrigerator.

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

2. In a large bowl mix softened cream cheese, CANDIQUIK® and cheesecake pudding until well blended. Fold in whipped topping, half of the container at a time and mix until well blended.

3. Mix in coffee liqueur and Land O’Lakes® Amaretto and Chocolate hot cocoa mix.

4. Carefully spoon mixture into ladyfinger pie crust.

5. Top with whipped topping. Sprinkle with unsweetened cocoa. 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. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

3. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and instant cheesecake pudding until well blended. Add whipped topping, half of the container at a time and mix until well blended.

4. Cut both cakes in half horizontally (yielding 4 cakes total). Place two halves on separate plates.

5. Carefully spread half of the cheesecake mixture on top of the two cakes.

6. Layer remaining cake halves on top of cheesecake layers.

7. Carefully spread remaining half of the cheesecake mixture on top of cakes. Keep refrigerated.

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.

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

6. To decorate cats: (before coating is set) press a heart-shaped sprinkle on as the nose and 2 triangular sprinkles as the ears. Once dry, draw on eyes, mouth and whiskers with white writing icing or melted Vanilla CANDIQUIK®.

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. 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.