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

3. Dip cookies completely into melted coating with a fork, allowing excess coating to drip off. Gently slide cookie onto baking sheet to set.

4. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Pour melted coating into a piping bottle or Ziploc® bag, and clip a corner.

5. Pipe stitches onto each football cookie. Allow stitching to dry before serving cookies.

2. Add flour; mix well.

3. Add vanilla and rum flavor; mix well.

4. Refrigerate mixture for 30 minutes.

5. Preheat oven to 350°F and scoop macaroon mixture by the tablespoonful onto a parchment paper lined baking sheet. Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Bake for 15-20 minutes.

6. Remove from oven and allow to cool on wire rack.

7. Melt CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions. Dip bottom of each macaroon in coating and place on parchment paper to set.

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

3. Add green candy color one drop at a time until desired color is reached.

4. Dip each cookie into melted coating using a fork, allowing excess to drip off. Place on wax or parchment paper to set.

5. Melt remaining block of CANDIQUIK® Coating in a mug 20 seconds at a time until melted, stirring between intervals and pour into sandwich size Ziploc® bag. Cut a small corner off the bag to pipe lines and numbers on cookies. Allow to set completely and store in an airtight container.

2. Melt remaining CANDIQUIK® Coating in Melt & Make$trade; Microwavable Tray according to package directions. Once melted, add orange candy color until desired color is reached.

3. Coat Nutter Butter cookies in orange coating, and set on wax paper. Add two candy eyes, and allow to dry.

4. Melt ¼ set aside in a mug or small bowl for 45 seconds followed by 15-second increments, stirring between each increment. Once melted, add yellow candy color until desired color is reached.

5. Pour yellow coating into a pastry bag or Ziploc® bag with a small corner cut off. Pipe Lorax mustache and eyebrows onto cookies and allow to dry.

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. Break the ends of the pretzel rods off, so that each rod is approximately 5-6” long.

3. Spoon chocolate CANDIQUIK® over the center of each pretzel rod; leaving about the last 3/4” on each end uncoated.

4. Slide 3 cookies onto each end of the pretzel rods while the coating is still wet, set on wax paper to dry.

5. Stretch out the Gummy Saver candies in order to slide onto the ends of each pretzel rod.

Optional: If you want to add numbers to your weights, melt Vanilla CANDIQUIK® and use a toothpick to draw on the “45”.

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

3. Dip the end of the lollipop sticks in the melted coating and place in the middle of a cracker. Press a second cracker on top, forming a sandwich.

4. Transfer coating to a deep bowl or cup and dip entire cracker cookie in the melted CANDIQUIK Coating; place on wax paper.

5. Arrange 8 candy corns on the outside of each cracker before coat has dried. Sprinkle the center with brown jimmies. 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. Stir in green food coloring until desired color is established.

3. Dip OREO® cookies in melted coating and place on wax paper to dry.

4. Before completely dry, attach two candied eyes and press a heart-shaped sprinkle on the edge of the cookie as the tongue. Sprinkle the top of the cookie with green confetti sprinkles if desired.

5. Break apart pretzel twists and use the U-shaped pieces as the legs.

6. Dip pretzel pieces in candy coating and press onto the back edge of the cookie as the hind legs; let dry.

7. Place remaining candy coating in a heavy-duty plastic bag with a tiny corner cut off (or piping bag) and pipe little feet on a flat surface covered with wax paper.

8. Once hardened, carefully peel feet away from wax paper and use a dab of candy coating to attach to frog cookie. Use edible marker to draw mouth.

*Adapted from MadeToBeAMomma.com.

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. 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. 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 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. 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. 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. 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. 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. 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. Place in a Styrofoam block to set.

5. Pour remaining CANDIQUIK® into a piping bag (or Ziploc bag with one corner snipped off) and drizzle across each mummy pop, avoiding the eyes.

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

3. Once completely dry, use cake writing icing to pipe outline the shape of sunglasses.

4. Press two sprinkles onto the corners of the sunglasses.

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

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

4. Sprinkle the top 1/3 of the cookie with red sugar sprinkles and the bottom 1/3 with blue sugar sprinkles, leaving the middle of the cookie open. Attach star sprinkles to the middle of the cookie.

2. To create ears: spoon a small amount of coating onto wax paper and smooth out to create the shape of dog ears; let dry.

3. Dip cookies into CANDIQUIK® and place on wax paper to set.

4. Before coating is completely set, press an M&M® near the bottom of the cookie as the nose and place the ears on the top of the cookie.

5. Once coating is completely dry, use a toothpick to dot on eyes with remaining CANDIQUIK®.

2. Add remaining ingredients and stir until thoroughly mixed.

3. Let mixture chill in the refrigerator for 30 minutes.

4. With hands, roll into 1″ balls and place on wax or parchment paper.

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

6. Using a spoon, drizzle Vanilla CANDIQUIK on top of energy bites.

2. Mix coconut, sugar, flour and salt in a large bowl.

3. Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well.

4. Drop by tablespoonful onto a well-greased and floured baking sheet. Press a finger in the center of each macaroon to form an indent for the nest.

5. Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool completely.

6. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions and spoon a small amount into the center of each macaroon. Place 3 chocolate eggs in the chocolate center. Let set.

2. Break pretzels into pieces to resemble antlers; set aside.

3. Dip cookies in melted CANDIQUIK® Coating; place on wax paper.

4. When cookies are almost set, but not completely dry, press pretzels pieces onto cookies to create antlers.

5. Press 2 candy eyes near the top of the cookie and an M&M® on the end, as the nose.

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. 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. 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. 1/4 inch thick. Cut into circles (approx. 3″)with cookie cutter.

4. Place cookies 1 inch apart on cookie sheet and bake 6 to 8 minutes. Cool completely.

5. Melt CANDIQUIK® in Melt & Make™ Microwaveable Tray according to package directions. Dip 3/4 of each cookie in Vanilla CANDIQUIK®. Place on wax paper.

6. Unwrap a peanut butter cup, dip in the CANDIQUIK® and place on the bottom (un-coated) edge of the cookie. Press a basketball decor above the peanut butter cup. Let set.

7. Once set, pipe on the backboard and hoop lines with black-colored CANDIQUIK® or cake writing icing.

2. Stir in 1 teaspoon of peppermint extract and 1 tablespoon of shortening into melted coating until well mixed.*

3. Using a fork, dip the cracker in the coating, using a spoon to completely coat the cracker. Let the excess coating drip off through the fork tines. Place on wax or parchment paper to set. Reheat the coating for a few seconds as needed while dipping (the extract does cause the coating to dry faster).

* Coating may become clumpy and thick after adding the extract, making it very hard to dip without adding the shortening.

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. Dip cookies in melted CANDIQUIK®. Place on wax paper to set.

3. Cut frozen marshmallows in half with a sharp knifedip in melted CANDIQUIK® and place in the center of the cookie.

4. When bonnets are dry, decorate as desired.

Suggestions: Pipe ribbon of icing for hatband, add bow design, create dots and flowers on bonnets, decorate with sprinkles.

2. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package. Add yellow (oil or powder based) food coloring to melted CANDIQUIK® until a pale yellow color is established.

3. Dip the top sides of cooled cookies in melted CANDIQUIK® Coating.

4. Before coating sets, decorate with sprinkles and/or colored sugars.

5. Once dry, draw beak and eye using cake writing icings.

FOR SUGAR COOKIES:
1. Preheat oven to 375° F. In a small bowl, mix flour, baking soda, and baking powder. Set aside.

2. In a large bowl, mix softened butter and sugar until smooth. Add egg and vanilla. Slowly add dry ingredients while mixing well.

3. Spread flour on surface and use rolling pin to flatten dough; cut with duck cookie cutter.

4. Bake 8 to 10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes before transferring to cooling rack.

2. Dip crackers or cookies in melted CANDIQUIK®; sprinkle with sugar decors before coating is set. Set on wax paper.

3. Dip raspberries in melted CANDIQUIK® Coating; sprinkle with sugar decors and place in the center of cookie.

4. Pipe with decorative icings.

TIP: To dip raspberries, pierce with a toothpick and dip in CANDIQUIK®.

2. Cut out wedding cakes and dresses using cookie cutters.

3. Bake according to recipe instructions; cool completely.

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

5. Dip top sides of cooked cookies into melted CANDIQUIK® Coating. Place on wax paper to set.

6. Before coating sets, decorate with sprinkles and icings.

2. Dip cookies in melted CANDIQUIK® Coating; place on wax paper to dry.

3. Attach baby faces and bottles with a dab of CANDIQUIK® Coating.

4. Decorate with sprinkles.

2. Dip graham crackers in melted CANDIQUIK® Coating; place on wax paper until dry.

3. Use decorative icings to draw on red stripes and blue field. Finish with star shaped sprinkles.

2. Dip tops of cracker in CANDIQUIK®; place (dipped side up) on wax paper until dry. Before dry, place 2 M&M’s on every other cracker for the eyes.

3. Cut licorice strings approximately 3” long.

4. Spread peanut butter on un-coated side of cracker. Arrange 4 red licorice pieces across the peanut butter, hanging out the sides to form
the crab’s legs. Use a dab of CANDIQUIK® to attach an almond slice to each of the front legs.

5. Put a dab of peanut butter on the dipped crackers with eyes and place on top of the licorice strings.

2. Dip graham cracker halves in the coating, place on wax paper to dry.

3. Once dry, use a toothpick to etch directly on the coating to create a guide and outline the edges for the flags.

4. Using a paintbrush, apply the corn syrup where you would like the sprinkles to stick to the cookie.

5. Over a bowl (to catch the excess sprinkles), sprinkle with desired color.

*For the Canadian and Korean flags, use edible markers to draw on detailing. For a step-by-step tutorial, please visit the Miss CandiQuik blog.

2. Melt CANDIQUIK in Melt and Make Microwaveable Tray™ and pour into a piping bag.

3. Carefully outline and fill the center of each cookie with the candy coating.

4. While coating is still wet, apply edible image*. Or alternatively, once dry; draw Olympic rings using Americolor™ Gourmet Writers.

5. Feed the purple ribbon through the small hole made in each cookie.

(*please see kopykake.com for more information on edible images.)

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.