1. In a small saucepan, over medium-high heat, combine cream and spices. Cook, stirring frequently, until mixture comes to a rolling boil.

2. Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.

3. Add butter to warm ganache and mix well. Place in refrigerator for 1-2 hours until firm.

4. Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.

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

6. Dip ganache balls in melted coating; allow excess coating to drip off.

7. Place on wax paper and allow to set completely.

OPTIONAL:
Melt Vanilla CANDIQUIK® Coating, mix with spices to taste, and drizzle over truffles.

2. Strain cream to remove thyme and return to saucepan. Stir in honey and salt and cook over medium-high heat until cream mixture comes to a rolling boil.

3. Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.

4. Add butter to warm chocolate mixture and mix well. Place in refrigerator for 1-2 hours until firm.

5. Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.

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

7. Dip ganache balls in melted coating; allow excess coating to drip off.

8. Place on wax paper, garnish with fresh thyme, and allow to set completely.

2. Roll the mixture into balls and place in the refrigerator for an additional 30 minutes to 1 hour.

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

4. Dip each truffle in melted coating, allowing the excess coating to drip off and place on wax paper to set; sprinkle with diced bacon.

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. 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. Add Kahlua® liqueur and light corn syrup to cookie crumb mixture; mix until well blended (it may be easier to use hands to mix together).

3. Roll mixture into 1-inch (tightly packed) balls.

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

5. With a spoon, dip truffles in melted CANDIQUIK® Coating; set on wax paper. Sprinkle with chopped pecans before coating is set.

TIP: Kahlua Truffles become more flavorful after 2-3 days.

2. Stir in prepared pecans (soak pecans in bourbon for several hours for optimal taste), bourbon and 1 lb. powdered sugar; mix well.

3. Form mixture into 1″ sized balls; roll each ball in remaining powdered sugar. Refrigerate bourbon balls for approximately 30 minutes or until firm.

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

5. Dip bourbon balls in CANDIQUIK® Coating and place on wax paper to set.

2. Mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended.

3. Roll mixture into 1-inch balls and set on a wax paper lined baking sheet. Chill for 15-30 minutes or until firm.

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

5. Dip OREO® balls in melted Vanilla CANDIQUIK® and place on wax paper to set. Decorate as desired.

(Keep refrigerated)

 (Oreo is a registered trademark of Nabisco)

2. In a large mixing bowl combine crushed cookies and cream cheese until well blended.

3. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet. Chill in refrigerator for 15 minutes (speed up by placing in the freezer).

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

5. Dip OREO® balls in CANDIQUIK® and place on wax paper to set. Store in refrigerator.

 (Oreo is a registered trademark of Nabisco)

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. In a medium sized pan, heat 1/3 cup milk over medium-low heat, until simmering. Once simmering, add chopped CANDIQUIK® and stir constantly until melted.

3. Pour CANDIQUIK® mixture into a medium bowl; place in refrigerator until completely cooled and “fudgy”.

4. Shape mixture into 1″ sized balls. With your thumb, make an indent in the ball and press 2 small marshmallows (or 1/2 of a large marshmallow) into the center. Mold chocolate around the marshmallows to form a ball again and place on wax paper.

5. Melt remaining package of CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

6. With a spoon, coat balls completely in CANDIQUIK® and place on wax paper; sprinkle with graham cracker crumbs before chocolate is set.

TIP: If truffles become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Roll the mixture into 1-inch sized balls and place on wax paper.

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

4. With a spoon, coat each ball in CANDIQUIK® and place on wax paper to set. Decorate as desired.

TIP: If peanut butter balls become too soft or are not holding their shape while being dipped, place in the refrigerator for 20-30 minutes. For best taste, keep refrigerated.

2. In a medium bowl, mix heated corn syrup with shredded coconut, vanilla and salt. Mixture will be thick and sticky.

3. With hands, form coconut mixture into 1-inch balls, packing firmly. Place on a wax paper lined baking sheet. Chill coconut balls in the freezer for 20-30 minutes.

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

5. Dip coconut balls in the Chocolate CANDIQUIK®; place on wax paper to set.

6. Garnish with shredded coconut before coating is set.

TIP: If coconut balls become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.

2. Add powdered sugar; mix well.

3. Melt cherry chips in a microwaveable bowl. Stir into mixture until well blended.

4. Add coconut, kneading mixture until thoroughly combined.

5. Roll mixture into 1-inch sized balls and place on a wax paper lined baking sheet.

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

7. Dip balls into melted CANDIQUIK®; place on wax paper to set.

8. Sprinkle before coating is set.

TIP: If coconut balls become too soft or lose their shape while being dipped, place in the refrigerator for 20-30 minutes.

2. Melt 1 package of Chocolate CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.

3. Mix Chocolate CANDIQUIK® with the cream cheese until well blended. Cover mixture and place in the freezer for 30 minutes-1 hour.

4. Roll mixture into 1″ sized balls on a wax paper lined baking sheet. (Tip: dust the baking sheet with flour to prevent mixture
from sticking). Place chocolate balls in the freezer for an additional 20-30 minutes prior to dipping.

5. Melt the remaining package of CANDIQUIK® in Melt and Make™ Microwaveable Tray according to the directions on the package.

6. With a spoon, dip balls in CANDIQUIK® and place on wax paper to set. Decorate with sprinkles before coating is set. Keep refrigerated in a sealed container.

TIP: If balls become too soft or do not hold their shape while being dipped, return to the freezer for an additional 10 minutes or until firm.

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

3. Roll mixture into 1” sized balls. Chill approximately 1-2 hours in the refrigerator.

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

5. Dip brownie balls in melted CANDIQUIK® and place on wax paper to set.

6. Sprinkle with decorative sprinkles before coating is set.

TIP: If brownie truffles start to stick or get gooey when dipping, place the remaining truffles in the refrigerator for an additional 20-30 minutes.