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. Dip each Oreo® cookie into melted CANDIQUIK® Coating using a fork, allowing excess coating to drip off; place on wax paper.

3. Before coating sets, attach a miniature PB Cup on top of Oreo® as ornament topper. Decorate as desired.

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!

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. Once well mixed, roll very thin. Cut into desired shapes with cookie cutter.

3. Bake at 325 degrees F for 4-7 minutes, or until cookies are firm and the edges are slightly browned. Cool.

FOR BUTTERCREAM FILLING:
1. Mix all ingredients together until it becomes thick. With a rolling pin, roll mixture 1/4” thick. Cut into desired shape.

2. Place atop cooled cocoa cookies.

3. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to the package directions. Dip cookies into melted CANDIQUIK® and spoon chocolate over the cookie until fully coated. Place on wax paper to set.

recipe adapted from Cheeky Kitchen.

1. Preheat oven to 325 degrees F.

2. Measure flour; set aside. Combine all remaining ingredients together in a large bowl and stir to combine.

3. Gradually add flour and stir well, until dough is roll-able and not sticky. Once well mixed, roll out very thin with a rolling pin.

4. Cut into desired shapes with cookie cutters.

5. Bake for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.

FOR BUTTERCREAM FILLING:

6. In a medium bowl; mix all ingredients together until it becomes thick and easy to roll with a rolling pin.

7. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.

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

9. To dip cookies, lower into melted CANDIQUIK® on a fork and spoon CANDIQUIK® over the cookie until fully covered. Place on wax or parchment paper to dry.

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. Add Kahlua® liqueur and light corn syrup to cookie crumb mixture; mix until well blended (it may be easier to use hands to mix together).

3. Roll mixture into 1-inch (tightly packed) balls.

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

5. With a spoon, dip truffles in melted CANDIQUIK® Coating; set on wax paper. Sprinkle with chopped pecans before coating is set.

TIP: Kahlua Truffles become more flavorful after 2-3 days.

2. Layer the chocolate chips over the peanuts.

3. Top with the Vanilla CANDIQUIK® chunks.

4. Place the slow cooker temperature on low and cook for 1.5 hours. Do not stir.

5. After 1.5 hours, stir the mixture with a large spoon or spatula.

6. Drop the candy into a lined cupcake pan, mini cupcake pan, or by the spoonful onto wax or parchment paper.

7. Allow the candy to set completely before serving. Speed up setting by placing in the refrigerator.

NOTES: 

Because slow cooker heats can vary, check mixture after 1 hour to make sure the candy coating is not burning. You will notice any scorching/burning by the candy coating turning a light brown color. To prevent scorching, try to prevent candy coating from resting on the sides of the slow cooker.

You may start to notice a smell after about 45 minutes as the peanuts become more fragrant.

2. Stir in prepared pecans (soak pecans in bourbon for several hours for optimal taste), bourbon and 1 lb. powdered sugar; mix well.

3. Form mixture into 1″ sized balls; roll each ball in remaining powdered sugar. Refrigerate bourbon balls for approximately 30 minutes or until firm.

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

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

2. Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Use an electric mixer to beat in the eggs and vanilla.

3. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture.

4. Fold in the cranberries and chopped CANDIQUIK® (the batter will be thick).

5. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes until edges are lightly browned and a toothpick inserted near the center comes out clean (do not over bake). Cool completely on a wire rack.

6. Prepare the frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until well-blended. Gradually add half (3 oz) of the melted CandiQuik and orange zest; beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining (3 oz.) melted Vanilla CANDIQUIK®.

7. Cut into square or triangle-shaped bars. Store in the refrigerator until ready to serve.

recipe slightly adapted from Recipe Girl.

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

6. Decorate cake pops as desired with candy coating and/or icing and sprinkles.

7. Once completely dry, carefully remove the cake ball from the lollipop stick. Insert a toothpick in the Styrofoam cone and press the cake ball on the end of the toothpick. Repeat until entire cone is filled with cake balls. (By dipping the cake balls on a lollipop stick, this ensures the cake ball is perfectly round and will sit flush against the cone.)

*Note: Depending on the size of your Styrofoam cone, the number of cake balls required will vary. 2 cakes worth fills approximately one 9-inch cone.

*For a step-by-step tutorial of this tree, please visit the Miss Candiquik blog.

TIPS:
• If cake balls become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20-30 minutes.
• Position Styrofoam cone on a cake tier or plate prior to adding cake balls.
• When attaching cake balls to the cone, work from the base of the tree and build up towards the top.

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

3. Press (3) round confetti sprinkles as buttons and (1) orange coated sunflower seed as the nose.

4. Once dry, create faces with edible marker and hats with decorative icings.

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. On wax paper, pour a teaspoon of Vanilla CANDIQUIK® into a puddle, using the back of a spoon to spread it out.

6. Dip cake balls in CANDIQUIK® and slide onto the “puddle” of CANDIQUIK®.

7. Using sprinkles (buttons, nose), chow mein noodles (arms), and edible marker (for face), decorate snowmen as shown in photo.

(melted snowman idea adapted from The Decorated 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. 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. 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.

1. Preheat oven to 375° F

2. Spray 9″ spring form pan with non-stick cooking spray. Line bottom with a circle of parchment paper. Spray paper with cooking spray.

3. Break CANDIQUIK® into small pieces and place CANDIQUIK® pieces and 1 cup of butter in Melt & Make™ Microwaveable Tray, and microwave on high for 45 seconds to 1 minute. Stir well. Heat for an additional 15 seconds if needed and stir until well blended (do NOT overheat coating).

4. Pour CANDIQUIK® mixture into large bowl. Add sugar and mix well.

5. Add eggs, one at a time, mixing well after each addition.

6. Sift cocoa on top of mixture and stir well.

7. Pour batter into prepared pan. Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust.

8. Cool for 10 minutes. Invert pan onto a plate and remove sides of spring form pan. Remove parchment paper.

FOR GLAZE:

9. Combine 2 squares (4 oz.) of CANDIQUIK® and 3 tablespoons of butter in a small saucepan over medium heat. Stir until smooth.

10. Remove from heat. Stir in vanilla, honey, and milk. Set aside to cool slightly.

11. Pour glaze over cake, smoothing glaze over the top and sides of the cake.

*Chill cake in refrigerator, uncovered, for 30-60 minutes before serving

*TIP: Garnish with fresh berries, whipped cream, or powdered sugar.

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

3. Pour Frosting Creations™ powder into the melted coating, stir until well combined.

4. Holding the end of the lollipop stick, dip marshmallows in the candy coating and place in a Styrofoam block or on wax paper to dry.

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. 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. 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. 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. Insert a lollipop stick into each cake ball. Dip cake pops in Vanilla CANDIQUIK®; allow excess coating to drip off. Dip cake pops in crushed peppermints and place on wax paper to set.

6. Once set, use a dab of CANDIQUIK® to attach cake pops to peppermint disks (see directions below).

For peppermint disks:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Place candies on prepared baking sheet. Bake for 5-7 minutes or until soft. Remove from oven and use the back of a spoon to press candies flat. Cool.

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. In a medium bowl mix softened cream cheese, powdered sugar, salt and cookie crumbs until well blended.

3. Roll mixture into 1-inch balls and set on a wax paper lined baking sheet. Cool in refrigerator for 10-15 minutes.

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

5. With a spoon, dip balls in melted Vanilla CANDIQUIK®; place on wax paper to set.

Decorate as desired.

(Keep refrigerated in an airtight container.)

2. Add green food coloring to one tray of CANDIQUIK®; mix well.

3. Roll each ice cream cone in the green CANDIQUIK®, thoroughly coating the outside of the cones. Set cones standing upside down on wax paper to dry.

4. Pour Vanilla CANDIQUIK® Coating into a piping bag (or plastic bag with one corner snipped off). Drizzle lightly over green covered sugar cones. Add sprinkles before CANDIQUIK® sets.

6. To apply larger candies, allow CANDIQUIK® to dry faster by placing the cones in the refrigerator. Lay the cones gently on their sides, and apply a small amount of CANDIQUIK® to the back of the assorted candies to adhere them to the tree.

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. In a medium saucepan, heat 1/3 cup milk over medium-low heat until simmering. Once simmering, add chopped CANDIQUIK® and stir constantly until all chunks are melted.

3. Remove from heat, add 1/3 cup chopped pecans and pour CANDIQUIK® mixture back into its original tray. Place in refrigerator until completely solid. Cut into squares and serve.

2. 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. 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. 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.