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.

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

3. Using tablespoon-sized scoops, make a nest out of the cake mix to form around each cherry. More frosting may be added if the mixture is too dry to form.

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

5. Dip cake balls in melted coating, place on wax paper to set. Add sprinkles if desired.

6. Once cake balls have set, dip tip of cherry stems in melted coating and coat with sprinkles.

2. Cut CANDIQUIK® Coating block in half. Set ½ aside for later and melt ½ in microwave for 45 seconds. Stir and continue to melt in 15 second increments until melted, stirring between increments.

3. Add peanut butter to melted coating and stir well.

4. Mix in sugar cone crumbs and spread in the bottom of a springform pan. Refrigerate for 10 minutes to set.

5. Spread softened ice cream over crust and smooth the top. Cover and place in freezer to allow ice cream to firm up until ready to serve, at least 1 hour.

6. When ready to serve, remove sides of springform pan and sprinkle with peanuts. Melt remaining half block of CANDIQUIK® Coating as directed above and drizzle over the top and sides of pie.

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. 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 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. 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. Break each graham cracker square in half. Using a spoon, dip graham crackers in Chocolate CANDIQUIK® and place on wax paper; sprinkle if desired. Let dry.

3. Using a dab of Chocolate CANDIQUIK® in between the graham crackers; top one graham cracker with a marshmallow and press the other graham cracker on top, creating a sandwich.

1. In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined.

2. Press mixture into a 9″ pie pan and immediately place in the freezer while preparing cheesecake.

FOR CHEESECAKE:

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

4. In a large bowl mix softened cream cheese, melted CANDIQUIK® and dry lemon pudding powder, mix until well blended.

5. Add whipped topping and mix until well combined.

6. Fold in frozen blueberries. Carefully spoon mixture into graham cracker crust. Garnish as desired.

*Keep refrigerated.

2. Place mixture in the freezer for 10 minutes.

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

4. Transfer melted coating into a deep cup or bowl.

5. Scoop a spoonful of peanut butter truffle mixture into each spoon and smooth over (works well to smooth over with your finger).

6. Dip the spoon in melted CANDIQUIK, allowing the excess to drip off and place on wax paper. Sprinkle if desired. Let dry.

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

3. Dip about 3/4 of each strawberry in melted CANDIQUIK®; allow excess coating to drip off.

4. Pour blue sugar decors into a bowl. Before coating is set, dip the bottom 1/3 of each strawberry in the blue sprinkles.

5. Place strawberries on wax paper until dry.

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.

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

3. In a large bowl combine softened cream cheese, CANDIQUIK® and vanilla pudding powder, mix until well blended.

4. Fold in whipped topping, half of a container at a time and mix until well blended.

5. Carefully spoon mixture into a piping bag or a large plastic bag with one corner snipped off and pipe into each jar, covering the bottom 1/3 of the jar. Add a layer of fresh strawberries and blueberries.

6. Pipe another layer of cream pie into the jar and top with berries. Refrigerate until ready to serve.

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

5. Dip cake balls in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle if desired.

2. Spear each apple with a lollipop stick.

3. Melt caramel bits in a saucepan over low heat as directed on package.

4. Dip each apple in melted caramel and place on prepared wax paper.

5. Place apples in the fridge for 30 minutes.

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

7. Dip each caramel apple in melted Vanilla CANDIQUIK and return to wax paper. Sprinkle with cinnamon-sugar.

*Keep refrigerated for up to 5 days. Cut into slices for easy serving!

2. In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.

3. Combine whole wheat flour and baking powder and stir into wet ingredients.

4. Fold in chopped apples.

5. Spoon mixture into greased muffin tins.

6. Bake for 35 minutes; let cool.

7. Melt 6 oz. of Vanilla CANDIQUIK® according to package directions.

8. Pour CANDIQUIK® into a piping bag (or plastic bag with one corner snipped off) and pipe on designs.

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 Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray according to directions on package. Add 3-4 drops of lime oil and stir until well mixed.

5. Dip cake pops in Vanilla CANDIQUIK® and place on wax paper to set. Sprinkle with graham cracker crumbs.

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. 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 8 oz. Chocolate CANDIQUIK® according to directions on package. Dip rim of waffle ice cream bowls in melted CANDIQUIK® Coating; set on wax paper to dry. Set Chocolate CANDIQUIK® Coating aside.

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

6. Dip cake balls in melted Vanilla CANDIQUIK® Coating, and place inside waffle ice cream bowl. Place 5 coated cake balls in each ice cream bowl. Sprinkle if desired.

7. Once dry, reheat Chocolate CANDIQUIK® and spoon a small amount on top of each pile of cake bites, allowing the chocolate to drip. Top with a red M&M® before coating has set.

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. 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. Hold the end of the waffle cone and dip the top 2 – 3″ in the coatings.

3. Allow the excess coating to drip back into the tray; waiting about 30 seconds to add sprinkles, chopped nuts, etc. Set on wax paper to dry completely.

TIP: to easily coat in chocolate; roll and rotate the top of the cone directly in the tray of CANDIQUIK®.

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. Carefully cut off the top of the waffle cones so the cones measure approximately 2 ½ inches tall.

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

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK by holding the end of the cone. Slowly allow most of the excess vanilla coating to drip off, letting a little melt down over the cone (gives it the melted look
when dry)! Sprinkle if desired.

7. Stick cones into a Styrofoam block or ice cream cone holder to dry. Once dry, melt Chocolate CANDIQUIK and spoon a small amount on top of each cone allowing it to drip over the sides. Top with a red M&M® candy before chocolate has set.

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.

Bake as directed, reducing bake time by approximately 2 minutes.

While cake is baking, prepare truffle mixture; mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended; set aside.

Once the cake is completely cooled, use a knife to slice the cake lengthwise to remove the top of the cake; creating a level surface.

Roll OREO truffle mixture out onto a piece of wax paper until it measures approximately 9X13″.

Transfer OREO truffle mixture on top of the cake. Trim off any excess truffle mixture that may hang over the edges of the cake.

Cut cake into squares (optional). Melt Vanilla CANDIQUIK® in Melt & Make™ Microwaveable Tray as directed on package. Spread a thin layer of CANDIQUIK® on top of the cake.

Top with sprinkles and lemon chips, if desired.

TIP: Best if served the same day

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. Mix dried pineapple and coconut directly in tray of CANDIQUIK.

3. Spread mixture about 1/4-inch thick on wax or parchment paper; let set until dry.

4. Break or cut into pieces.

2. Press firmly onto bottom of greased and floured 6″ spring form pan.

3. Bake 8 minutes or until lightly browned; cool completely.

*Alternative: For a No-Bake Crust: Mix ingredients and press into 8″ round pan. Refrigerate at least 30 minutes before filling.

FOR CHEESECAKE:
1. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.

2. Pour melted CANDIQUIK® in a large bowl over the dry white chocolate pudding and softened cream cheese; blend until smooth.

3. Spread cheesecake mixture in a 6″ spring form pan (well-greased and floured) on top of graham cracker crust; chill in freezer for 20 minutes.

4. Once cheesecake is firm, carefully remove from spring form pan.

2. Pour Vanilla CANDIQUIK® in a large bowl over the dry vanilla pudding and softened cream cheese; blend until smooth.

3. Mix in whipped topping, 1/2 of the container at a time and blend until well combined; fold in raspberries.

4. Carefully spoon mixture into graham cracker crust. Keep refrigerated.

2. In a large bowl, beat softened cream cheese, melted CANDIQUIK® and dry cheesecake pudding until well blended.

3. Fold in strawberries and bananas.

4. Spoon mixture into graham cracker crust.

5. Top with pineapple and whipped topping.

6. Sprinkle with pecan pieces and cherries. Drizzle chocolate syrup on top. Refrigerate for 1 hour prior to serving.

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

3. Roll mixture into 1 1/2″ sized ovals. Chill for approximately 1-2 hours in the refrigerator.

4. Prepare the wings ahead of time by melting the Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. With a teaspoon, carefully spoon small circular drops of the coating onto wax paper. Make two “wings” for each cake pop.

5. Insert a lollipop stick into each cake ball. Re-melt CANDIQUIK® until smooth and then add yellow food coloring (oil or powder based only) until desired color is established.

6. Dip cake pops in melted CANDIQUIK®; let excess CANDIQUIK® drip off and place in a Styrofoam block to set.

7. Before dry, carefully attach two brown jimmies on the front of the cake pop for the antennas.

8. Once dry, use a black writinc icing to pipe on the stripes.

9. Cut a straight edge on each wing (so it pushes flat against the cake pop), dip the flat edge of the wings into the CANDIQUIK®, then carefully attached it to the cake pop, holding the wings in place until the coating sets.

10. Draw on face with the writing icing.

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 and Make Microwaveable Tray™ according to directions on package.

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

6. Once set, pipe on baseball stitches with red decorating gel.

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. While cake balls are cooling; decorate Teddy Grahams® with cake writing icing. Stretch a Life Saver® Gummy around the bear.

5. Melt Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to the package directions. Add blue food coloring (oil or powder based only) until desired color is established.

6. Dip cake balls in CANDIQUIK® and place on wax paper to set.

7. Before completely set, gently push Life Saver® Gummy and bear on top of the cake ball.

*Recipe adapted from Bakerella.

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 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package. Add a few drops of red food coloring (oil or powder based) until desired color is established.

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

6. Melt the remaining package of Vanilla CANDIQUIK®. Add a few drops of black food coloring (oil or powder based) until desired color is established.

7. Carefully dip half of each red cake ball in the black CANDIQUIK® and return to wax paper. Before the black coating is dry, press two confetti sprinkles on as eyes.

8. Once coating is dry, draw a straight line down the middle of the red coating with the cake writing icing. Draw black dots for the ladybug’s spots.

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. Carefully cut the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.

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

6. Press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the CANDIQUIK® by holding the end of the cone. Place on wax paper with the cone pointing up, allowing the excess coating to form a puddle. Sprinkle.

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 chili pepper in melted CANDIQUIK®; allow excess coating to drip off.

3. Pour blue sugar decors in a small bowl. Before coating is set, dip the end of the peppers in blue sugar decors. Place on wax paper until dry.

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

3. Sprinkle pretzels before coating is set. Place on wax paper to dry.

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. Melt 1 package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions. Dip each strawberry in CANDIQUIK®, covering about half of the berry. Sprinkle with blue sugar decors before coating is dry. Place on wax paper to set.
3. For Cheesecake: Melt remaining package of Vanilla CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to package directions.

4. In a medium bowl, blend softened cream cheese, cheesecake pudding powder and melted Vanilla CANDIQUIK® until smooth. Add the
whipped topping, 1/2 container at a time, and mix until well blended.

5. Spoon the cheesecake mixture into a piping bag (or a plastic bag with one corner snipped off) and pipe the cheesecake into each strawberry, slightly overfilling.

6. Refrigerate until ready to serve.

*For best results, prepare strawberries with cheesecake immediately before serving.

2. Using two utensils (I used a fork and spoon), completely cover Nutter Butter cookies in CandiQuik, let excess coating drip off and place on wax paper.

3. Before coating has set, press 1 butterscotch candy on the end of the cookie as a nose and  2 eye-shaped candies towards the top of the cookie; allow to dry.

4. Once dry, dip the very ends of 2 almond slices in the CandiQuik and press on the top of the cookie, hold until set in place.

5. Melt Vanilla CANDIQUIK® according to the package directions and use a toothpick to add facial markings (stripes/stars, etc.); allow to dry.

6. Using a toothpick and Vanilla CANDIQUIK®, carefully draw on the bridle; sprinkle immediately. (TIP: should only take 3 moves: 1 strip across the nose and 2 on either side of the cookie)

Nutter Butter is a registered trademark of Nabisco.