1. Line a baking sheet with foil and spread the vanilla wafer cookies onto the baking sheet. Remove any broken pieces.

2. Fill a pastry bag or resealable plastic bag with the cream cheese icing. Snip off a corner of the pastry bag and pipe a generous teaspoon or so of icing onto the flat part of a cookie; immediately sandwich with another cookie. Repeat with remaining vanilla wafer cookies until you have a bunch of mini cannoli sandwiches.

3. Freeze cannoli sandwich bites for about 1 hour or until firm.

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

5. Dip each cannoli bite into melted coating about halfway, then dredge or sprinkle with the mini chocolate chips. Allow the CandiQuik to set before serving. Store leftovers at room temperature for a couple days.

1. Line two baking sheets with parchment paper. Set aside.

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

3. Drop heaping ¼ cup-sized portions of melted CANDIQUIK® Coating onto the baking sheets, using back side of a spoon to gently create a flattened circle of chocolate. Immediately top with an assortment of trail mix toppings. Allow to cool completely.

1. Pour cereal in a large bowl and set aside.

2. In a small bowl, combine powdered sugar, granulated sugar, 4 teaspoons cinnamon, and ⅛ teaspoon salt; set aside.

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

4. Stir in remaining cinnamon and salt until thoroughly combined.

5. Heat CANDIQUIK® Coating mixture in microwave for an additional 10 seconds.

6. Pour melted coating over cereal. Using a spatula, gently fold until cereal is evenly coated.

7. Sprinkle sugar-cinnamon mixture over cereal; stir to coat.

8. Spread mixture onto wax paper lines baking sheet; allow to dry completely. Store in airtight container.

2. In a medium bowl, beat together first 5 ingredients until smooth. Slowly add in flour and mix thoroughly.

3. On a lightly floured surface, roll dough until ¼-inch thick. Use a 2-inch cookie cutter or cut into squares and place 1-2 inches apart on baking sheets.

4. Bake 19-22 minutes or until center of cookie is firm. Cool completely on wire rack.

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

6. Dip ½ of each cookie (or drizzle for a different look!) in melted coating and allow it to set on wax or parchment paper.

2. In a large bowl, beat cake mix, buttermilk, eggs, and butter until well mixed.

3. Pour batter into pastry or Ziploc® bag. Cut a corner off Ziploc® bag.

4. Pipe batter into a lightly greased donut pan; filling molds ⅔ full.

5. Bake for 5-9 minutes until the top springs back when touched and a toothpick comes out clean. Let cool completely on wire rack.

6. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Add up to 5 drops of lemon oil to melted coating or until your desired flavor has been reached.

7. Dip the top half of each donut in coating, return to wire rack and sprinkle with almonds.

2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

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

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

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 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. 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.

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

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

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

Immediately sprinkle with mini chocolate chips; let dry.

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

3. In a large bowl combine softened cream cheese, CANDIQUIK® and vanilla pudding powder, mix until well blended.

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

5. Carefully spoon mixture into a piping bag or a large plastic bag with one corner snipped off and pipe into each jar, covering the bottom 1/3 of the jar. Add a layer of fresh strawberries and blueberries.

6. Pipe another layer of cream pie into the jar and top with berries. Refrigerate until ready to serve.

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. 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. 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. 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. 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. 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. 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. 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. In a large mixing bowl combine crushed cookies and cream cheese until well blended.

3. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet. Chill in refrigerator for 15 minutes (speed up by placing in the freezer).

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

5. Dip OREO® balls in CANDIQUIK® and place on wax paper to set. Store in refrigerator.

 (Oreo is a registered trademark of Nabisco)

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. 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. 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 CANDIQUIK® and place on wax paper to set. Decorate as desired with candy coating and/or icings and sprinkles.

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.

2. Roll the mixture into 1-inch sized balls and place on wax paper.

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

4. With a spoon, coat each ball in CANDIQUIK® and place on wax paper to set. Decorate as desired.

TIP: If peanut butter balls become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes. For best taste, keep refrigerated.

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. Crumble brownies into a large bowl. Add frosting and mix thoroughly.

3. Roll mixture into 1” sized balls. Chill approximately 1-2 hours in the refrigerator.

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

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

6. Sprinkle with decorative sprinkles before coating is set.

TIP: If brownie truffles start to stick or get gooey when dipping, place the remaining truffles in the refrigerator for an additional 20-30 minutes.

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

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

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

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

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