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. Use immersion blender or food processor to puree canned beets (do not drain the water).

2. In a large bowl, combine brownie mix, beets, egg, and oil, and mix well.

3. Bake according to directions on brownie mix box. Cool completely.

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

5. In a large bowl, beat softened cream cheese and melted coating until well blended.

6. Spoon cream cheese mixture over brownies. Keep refrigerated.

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 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. 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. 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. In a medium saucepan, heat ½ cup milk over medium-low heat until simmering. Once simmering, add chopped CANDIQUIK® Coating and stir constantly until all chunks are melted.

3. Remove from heat and pour mixture into cookie cutters and mix in any additional ingredients. Allow to set in refrigerator.

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

3. Place a few blueberries at a time directly in the tray and use a fork to lift out, shaking off the excess coating before placing on wax paper to dry.

Store in an airtight container in the fridge for up to 5 days.

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. Slice bananas into chunks approximately ¼” thick.

3. Press one banana slice between two Nilla Wafer cookies; place in freezer for 10-15 minutes.

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

5. Dip half of each cookie sandwich into CANDIQUIK and place on wax paper to dry. Sprinkle.

Notes: Prepare immediately prior to eating as the cookie will begin to soften (and the bananas will begin to brown). You can freeze these treats and eat frozen (however, do not attempt to thaw and then eat, as the banana will become mushy).

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

3. Stir peanut butter into melted CANDIQUIK Coating until blended.

4. In a large bowl combine cereal and CANDIQUIK mixture; toss until cereal is evenly coated.

5. Press mixture into prepared baking pan.

6. Spread jelly over bars. Refrigerate until chilled and cut into squares to serve.

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

3. Holding the end of the toothpick, dip each grape in the CANDIQUIK; allow excess coating to drip off.

4. Immediately dip the end of the grape in the chopped pecans; place on wax paper to dry.

2. In a large bowl combine cereal, oats, coconut and almonds; set aside.

3. In a small saucepan combine the butter and honey. Bring to a boil and boil on medium heat for 5 minutes.

Note: while the honey and butter are boiling, melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.

4. Remove the honey-butter mixture from heat and add peanut butter; stir until combined.

5. Pour CANDIQUIK and peanut butter mixture over dry mixture and fold gently to combine.

6. Press evenly into prepared pan using wax paper and sprinkle with remaining coconut.

7. Refrigerate for 1 hour and cut into bars.

*Store in a covered container in the fridge.

2. Sprinkle zest over the cereal.

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

4. Pour coating over the cereal and use a spatula to fold into cereal until evenly coated.

5. Add the powdered sugar and seal the top with the lid (or cover with plastic wrap) and lightly shake until thoroughly coated.

2. Blend for 1 minute or until thoroughly combined.

3. Transfer coconut mixture into a medium bowl and fold in chocolate chips.

4. Using a coffee scoop or melon baller, scoop mixture and roll into a tight ball.

5. Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray and transfer to a heavy-duty plastic bag, with a tiny hole cut off one corner. Drizzle coconut bites with chocolate coating.

Note: refrigerate in an airtight container.

2. Add 4-5 tortillas to hot oil and fry until golden, use tongs to flip tortillas to brown each side (takes about 30 sec- 1 min).

3. Place chips into a large bowl and sprinkle immediately with cinnamon-sugar.

4. Repeat with remaining tortillas. Add additional oil when needed.

5. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions. Dip each tortilla in chocolate coating and place on a large serving plate.

6. Top tortilla chips with fresh fruit and drizzle with additional chocolate coating.

Suggestion: serve with cinnamon-infused ice cream or whipped cream.

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.

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. Wash grapes and pat completely dry. Spear each grape with a toothpick.

3. Melt caramels in a microwave safe bowl in 30 second increments until smooth. Holding the end of the toothpick, dip each grape in the melted caramel and place on prepared wax paper.

4. Place grapes in the refrigerator for 15 minutes or until the caramel is completely set.

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

6. Holding the end of the toothpick dip each grape in the CANDIQUIK®; allow excess coating to drip off and return to wax paper.

7. Dip the bottom of the grape popper in graham cracker crumbs and sprinkle immediately with cinnamon.

NOTES: Keep refrigerated for best results.

2. Dip potato chips in melted coating, place on wax paper to set.

3. Once dry, place on a plate or bowl to serve!

TIP: best when served within 2 days. Seal in an airtight container if storing overnight.

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. Press each banana piece onto a popsicle stick and place in the freezer for 15-20 minutes.

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

4. Holding the banana pop, dip directly into the tray of Vanilla CANDIQUIK and use a spoon to completely cover the banana.

5. Immediately roll the banana pop in the crushed cereal. Place on wax paper.

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.