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. Dip bottom of chocolate kiss in melted CANDIQUIK® and press onto the top of marshmallow; place on wax or parchment paper until set. Repeat to make 24 dreidels.

3. Press 1 thin pretzel stick into the end of each marshmallow. Dip dreidels in Chocolate CANDIQUIK® and return to wax paper; let set.

4. Melt Vanilla CANDIQUIK® according to package directions and pour into a plastic bag; cut a tiny slit in one corner and pipe Hebrew letters onto 3 sides of each dreidel.

2. In a separate bowl combine sugar, flour, baking powder, salt and nutmeg.

3. Add the egg mixture to the flour mixture and stir until mixed well.

4. Heat oil over medium high heat in a deep frying pan and drop dough by the spoonful into the hot oil; fry until golden brown.

5. Remove from oil, draining carefully and immediately roll doughnut holes in the granulated sugar.

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

7. Place doughtnut holes on wax paper and carefully spoon a small amount of CANDIQUIK® on top of each doughnut hole and decorate with festive sprinkles.

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

*store in an airtight container.

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.