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

3. In a large bowl beat softened cream cheese, CANDIQUIK® and dry cheesecake pudding powder, mix until well blended.

4. Add whipped topping and blend until combined. Fold in chopped turtle candies.

5. Carefully spoon mixture into graham cracker crust.

6. Drizzle with caramel and chocolate syrup. Sprinkle with pecan bits. Keep refrigerated.

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. 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. 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. 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.