1. Preheat oven to 350°F. Line two baking sheets with silicone liners; set aside.

2. In a large bowl, combine cake mix, eggs, butter and strawberry extract until blended. Drop rounded Tablespoonfuls of dough onto baking sheets 1-2″ apart.

3. Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely.

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

5. Dip cookies halfway into melted coating, then return to baking sheet and immediately sprinkle with your Valentine’s sprinkles. Allow the chocolate to set before serving.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ⅛ cup champagne.

3. Crumble cooled cake into a large bowl. Add frosting and mix thoroughly with hands.

CAKE POPS:
1. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

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

3. 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 issues with it falling off the stick.

4. Dip cake pops or balls in melted CANDIQUIK® Coating; allow excess coating to drip off and place on wax paper or in the Styrofoam block. Decorate with sprinkles if desired and allow to set.

CAKE HEART BITES:
1. Spoon a small amount of melted coating into each mold cavity, rotating to coat the bottom and sides and allow to set.

2. Press cake mixture into chocolate-coated molds until about ¾ full. Top with additional coating.

3. Once completely set, pop cake-filled chocolates out of heart mold. Repeat until all cake and CANDIQUIK® Coating is gone.

2. Cream butter with mixer and gradually add powdered sugar until mixed well. Stir in ¼ cup red wine.

3. Crumble cooled cake into large bowl. Add ½ cup frosting and mix thoroughly. Add more frosting if cake is crumbly and won’t stick together.

4. Roll cake and frosting mixture into 1″ sized balls. Chill for approximately 30 minutes in the refrigerator.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make%trade; Microwaveable Tray according to package directions.

6. Dip cake bites in melted CANDIQUIK® Coating and allow excess coating to drip off before placing on wax paper to set. (I like to use two forks for this so excess coating can easily drip through the tines)

7. Drizzle with remaining CANDIQUIK® Coating.

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

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 remaining CANDIQUIK® Coating.

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® 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!

Dip 2 cups of the mini pretzels in the vanilla coating and the remaining 2 cups in the chocolate coating; place on wax paper to dry.

Place the cereal, peanuts, and raisins in a large bowl.

Melt the remaining package of Chocolate CANDIQUIK® Coating and pour directly on top of the cereal mixture. Quickly fold chocolate in with the mixture and pour onto a large sheet of wax paper, spreading into a thin layer. Let dry.

Once set, break the cereal mixture into small pieces and toss in a large bowl with coated pretzels, marshmallows and M&M’s®.

2. Spoon Chocolate CANDIQUIK® into mold cavities, filling halfway and let harden. Once hard, pop out and repeat to equal 24 hearts total.

For cookies:

1. In a large bowl combine egg, brown sugar, peanut butter, butter, and vanilla; beat until creamy and fluffy.

2. Add the flour and baking soda and mix until just incorporated.

3. Scoop into tablespoon sized balls and place on a lightly greased baking sheet. Chill cookie dough in the refrigerator for 15 minutes.

4. While cookie dough is chilling, preheat oven to 350°F. Bake for 8-10 minutes.

5. Pop chocolate hearts out of silicon mold and press one heart in the center of each cookie while still warm.

*Cookie recipe adapted from averiecooks.com

2. Place two small candy canes (per sucker) together to form a heart shape; place on a greased cookie sheet. Place a lollipop stick in the middle of the candy canes.

3. Heat for approximately 3-5 minutes in the oven; they will become soft and start to bubble. Caution: very hot!

4. Remove from the oven and (with a pair of tongs or utensils) quickly pinch the top and bottom ends of the candy canes to the lollipop stick. Set aside until cooled; this should only take a few minutes.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Optional: Add a few drops of food coloring to the coating (oil or powder based only) if desired.

6. Place lollipops onto wax paper and spoon a small amount of CANDIQUIK® into the center of each sucker, smoothing out to fill into the edges. Sprinkle and decorate before coating is set.

2. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour, baking powder, and salt.

3. Roll out dough on a well-floured surface approx. ¼ inch thick. Cut into shapes with cookie cutter. For the middle cookies: cut into shapes and cut a hole in the center of the dough.

4. Bake 6 to 8 minutes. Cool completely.

5. Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip the front side of each top & bottom cookie in CANDIQUIK®. Place on wax paper to set. (Leave middle cookies uncoated.)

6. Place remaining CANDIQUIK® coating in a piping bag or plastic bag with one corner cut off.

7. Pipe CANDIQUIK® around the edge of the bottom cookie; press middle cookie on top: fill with assorted candy or desired spread; pipe coating around the edge of the middle cookie and press on the top cookie.

8. To create envelope decoration: pipe on CANDIQUIK® as shown in the photo. Decorate with edible markers.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly. Chill for approximately 1-2 hours in the refrigerator.

3. Make sure the cake mixture is packed tight. On wax paper, roll out to approximately ½ inch thick. You may need to smooth out any cracks with your fingers.

4. Cut out heart shapes with a small (1-1 ½”) cookie cutter.

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

6. With a spoon, dip cake bites in melted CANDIQUIK®; set on wax paper.

7. Pipe a heart shape around the edges with vanilla candy coating and sprinkle immediately.

2. Arrange the pretzel snaps on a parchment-lined baking sheet; divide the toasted pecans on top of each pretzel snap or into 16 small piles directly on the parchment paper.

3. Flatten each caramel cube to approximately 1” square and place on top of the pecans.

4. Heat in the oven for 5 to 7 minutes, or until the caramel softens and begins to melt.

5. Remove from the oven; let cool.

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

*For the pretzel version: drizzle each candy with chocolate coating.

*Sans pretzel: spoon a small amount of chocolate coating directly onto the parchment paper. Place the pecan/caramel candy on top of the chocolate. Drizzle with additional chocolate coating.

7. Top each candy with a few flakes of coarse sea salt.

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.

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

3. Dip cookie lollipops in melted CANDIQUIK®; allow excess coating to drip off and place on wax paper to dry.

4. Once the coating is completely dry, use remaining candy coating to pipe a swirl on the cookie. Sprinkle immediately with red sugar decors.

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.

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

3. Roll mixture into 1″ sized balls; pinching the top to form a slightly pointed shape. Chill for approximately 1-2 hours in the refrigerator.

4. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add a few drops of red food coloring in the melted CANDIQUIK® until desired color is established.

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. Once the cake pops are almost set, you can drizzle with additional CANDIQUIK® to form the flower petals.

7. For leaves: cut leaf shapes out of green paper mache and attach to lollipop with clear tape.

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. Add 1/4 teaspoon of peppermint extract to melted CANDIQUIK® if desired; mix well.

3. Lightly spray cookie cutters with non-stick cooking spray; place on wax paper

4. Spoon a small amount of CANDIQUIK® into each cookie cutter and
decorate with sprinkles before coating sets.

5. Once CANDIQUIK® is completely set, push candies out of the cookie cutters (for faster setting, place in refrigerator).

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.

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

3. Dip strawberries in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

4. Dip marshmallows in CANDIQUIK® and decorate with sprinkles; place on wax paper to set.

5. Push dipped strawberries and marshmallows onto wooden skewers.

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.

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. 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. Dip 3/4 of each pretzel rod in melted CANDIQUIK® Coating; allow excess coating to drip off.

3. Place on wax paper to dry and decorate with sprinkles before coating is set.

2. Spoon a small amount of coating into each heart mold and decorate with sprinkles before dry. Let set.

3. Once set, remove from mold. Using a dab of CANDIQUIK®, attach the chocolate heart to one end of a pretzel stick.

4. Cut gumdrop candies (vertically) into four pieces. Use a dab of CANDIQUIK® to attach two pieces of the gumdrop to the back end
of the pretzel stick, forming an arrow.

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. (If desired, add oil or powder based food
coloring to Vanilla CANDIQUIK®; stir until blended.)

5. Insert a lollipop stick into each cake ball. Dip cake pops in CANDIQUIK®; allow excess coating to drip off. Decorate with sprinkles. Place in Styrofoam block to set.

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

3. Roll cake mixture into 1” sized balls; pinching the top with your fingers to form a pointy peak. 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 Chocolate CANDIQUIK®; place on wax paper to set.

6. Cut small (approx. 4.5”) square pieces of aluminum foil and wrap around each individual cake ball.

7. Cut thin strips of paper to write (or type) notes on. Secure paper notes by tucking into the aluminum foil wrapper, allowing the top 2” to stick out.

TIP: If cake balls start to get gooey or lose their shape when dipping, place in the refrigerator for an additional 20-30 minutes.

2. Crumble cake into a large bowl. Add frosting and mix thoroughly.

3. Chill mixture for approximately 1-2 hours in the refrigerator.

4. Roll mixture into medium sized balls, create an indent with your thumb and press a (dry) cherry into the center. Form the cake mixture around the cherry.

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

6. Dip cake balls in CANDIQUIK® and place on wax paper to set. Decorate with sprinkles and/or 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.