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.

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. 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.

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. Place mixture in the freezer for 10 minutes.

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

4. Transfer melted coating into a deep cup or bowl.

5. Scoop a spoonful of peanut butter truffle mixture into each spoon and smooth over (works well to smooth over with your finger).

6. Dip the spoon in melted CANDIQUIK, allowing the excess to drip off and place on wax paper. Sprinkle if desired. Let dry.

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

3. Dip the end of the lollipop sticks in the melted coating and place in the middle of a cracker. Press a second cracker on top, forming a sandwich.

4. Transfer coating to a deep bowl or cup and dip entire cracker cookie in the melted CANDIQUIK Coating; place on wax paper.

5. Arrange 8 candy corns on the outside of each cracker before coat has dried. Sprinkle the center with brown jimmies. 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. 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. Add 1 packet of strawberry flavored Frosting Creations to each package of Vanilla CANDIQUIK Coating; stir until blended.

5. Insert a lollipop stick into each cake ball. Dip cake pops in coating; allowing the excess coating to drip off. Place on wax paper and sprinkle. Let dry.

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. 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. 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. Remove about 1/3 of the sugar mixture and place in a small bowl. Add the yellow food coloring; mix well.

3. Cover both mixtures and place in the freezer for 1-2 hours or until firm.

4. Remove the yellow mixture from the freezer and roll into marble-sized balls and place on a lightly greased baking sheet. Place back in the freezer for 20 minutes.

5. Wrap a small amount of the white filling around the yellow balls. Form into the shape of eggs and place on the lightly greased baking sheet. Repeat until done and return to the freezer for 20-30 minutes.

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to the package directions. With a spoon, coat creme eggs in CANDIQUIK® and place on wax paper to set.

TIP: If mixture gets too sticky or is not holding it’s shape, return to the freezer until very firm.

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

5. Dip cake balls in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle if desired.

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. Spoon a small amount of Chocolate CANDIQUIK® into each mold cavity, rotating to coat only the bottom and sides. Let dry completely.

3. Cream together butter, powdered sugar and extract. Transfer buttercream into a plastic bag with a small corner cut off (or a piping bag).

4. Pipe a small amount of buttercream into each hollow chocolate shape. Top with additional Chocolate CANDIQUIK®.

5. Once completely hardened, pop the chocolates out of the candy mold. Repeat until remaining buttercream is gone.

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.

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. 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 Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Add 3-4 drops of lime oil and stir until well mixed.

5. Dip cake pops in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle with graham cracker crumbs.

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

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

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

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

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

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

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

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

Bake as directed, reducing bake time by approximately 2 minutes.

While cake is baking, prepare truffle mixture; mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended; set aside.

Once the cake is completely cooled, use a knife to slice the cake lengthwise to remove the top of the cake; creating a level surface.

Roll OREO truffle mixture out onto a piece of wax paper until it measures approximately 9X13″.

Transfer OREO truffle mixture on top of the cake. Trim off any excess truffle mixture that may hang over the edges of the cake.

Cut cake into squares (optional). Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray as directed on package. Spread a thin layer of CANDIQUIK® on top of the cake.

Top with sprinkles and lemon chips, if desired.

TIP: Best if served the same day

2. Mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended.

3. Roll mixture into 1-inch balls and set on a wax paper lined baking sheet. Chill for 15-30 minutes or until firm.

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

5. Dip OREO® balls in melted Vanilla CANDIQUIK® and place on wax paper to set. Decorate as desired.

(Keep refrigerated)

 (Oreo is a registered trademark of Nabisco)

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. 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. Mix coconut, sugar, flour and salt in a large bowl.

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

4. Drop by tablespoonful onto a well-greased and floured baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.

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

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions and spoon a small amount into the center of each macaroon. Place 3 chocolate eggs in the chocolate center. Let set.

2. Spoon a small amount of CANDIQUIK® into each of the silicon molds; push the coating up the sides of the mold with the back of your spoon. Bring the coating almost to the top of the cup, but not over the edge. Repeat with all remaining mold cavities; let set.

3. Once completely set, carefully peel the silicon baking mold away from the CANDIQUIK® coating and ‘pop’ out the chocolate eggs.

4. Using the back of your spoon, spread the chocolate around the edges of one egg half, fill with candy and place another egg half on top, gently press down and set aside to dry.

5. Using a toothpick dipped in CANDIQUIK®, apply coating where desired and sprinkle to decorate.

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. 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. 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. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add yellow (oil or powder based) food coloring to melted CANDIQUIK® until a pale yellow color is established.

3. Dip the top sides of cooled cookies in melted CANDIQUIK® Coating.

4. Before coating sets, decorate with sprinkles and/or colored sugars.

5. Once dry, draw beak and eye using cake writing icings.

FOR SUGAR COOKIES:
1. Preheat oven to 375° F. In a small bowl, mix flour, baking soda, and baking powder. Set aside.

2. In a large bowl, mix softened butter and sugar until smooth. Add egg and vanilla. Slowly add dry ingredients while mixing well.

3. Spread flour on surface and use rolling pin to flatten dough; cut with duck cookie cutter.

4. Bake 8 to 10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes before transferring to cooling rack.

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. Add yellow food coloring
(oil or powder-based only) until a light yellow color is established.

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

6. Before CANDIQUIK® has set, attach an orange Nerds® candy as the beak and two orange, flower-shaped sprinkles as the feet.

7. Insert two almond slices into the sides of the cake balls to form the wings.

8. Once set, draw two dots for eyes with writing icing.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place 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.

5. Dip cake balls in melted CANDIQUIK®; place on wax paper to set.

6. To decorate: drizzle with orange colored CANDIQUIK® Coating.

TIP: If cake bites become too soft or are not holding their shape while being dipped, place in the refrigerator for an additional 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. Cut the edge of a marshmallow diagonally in the shape of bunny ears. These will form the bunny “ears.” Sprinkle with pink decors onto the sticky side of
the marshmallow (for best results, press the sticky side of the marshmallow into the sprinkles).

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

6. Dip cake balls in the Vanilla CANDIQUIK® and place on wax paper.

7. Before CANDIQUIK® has set, press the marshmallow ears on the top of the cake ball and place one heart-shaped sprinkle on the front of the cake ball for the nose.

8. Once dry, draw two dots for eyes with writing icing.

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

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. 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 both packages of CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add green food coloring (oil or powder based) to 1 of the packages.

5. Dip cake balls in CANDIQUIK®, alternating between colors and place on wax paper to set.

6. Decorate with sprinkles and/or drizzle with the opposite color of CANDIQUIK® Coating.

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