Featured Recipes

Yield:

• 40 fortune cookies

Ingredients:

• 1 package (16 oz) Vanilla CANDIQUIK® Coating
• 1 package (16 oz) Chocolate CANDIQUIK® Coating
• 1 bag Fortune Cookies
• Decorative Icings and SprinklesCandy Coating

Directions:

1. Melt Vanilla CANDIQUIK® Coating in Melt and Make
   Microwaveable Tray™ according to directions on package.
2. Dip fortune cookies in melted CANDIQUIK® Coating; place on
   wax paper until set.
3. Melt Chocolate CANDIQUIK® Coating in Melt and Make
   Microwaveable Tray™ according to directions on package.
4. Dip half of the fortune cookies in melted Chocolate CANDIQUIK®
   Coating in a V shape; place on wax paper until set.
5. Decorate with icing and sprinkles.

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Yield:

• 48 cake bites

Ingredients:

• 1 package (16 oz) Vanilla CANDIQUIK® Coating
• 1 package (16 oz) Chocolate CANDIQUIK® Coating
• 1 box cake mix (plus ingredients for cake mix)
• 1/2 of a (16 oz) container frostin
• Small heart-shaped cookie cutter
• Pink sugar sprinkles & candy coating (for piping)

Directions:

1. Prepare and bake cake mix as directed on box.
2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
3. Chill cake mixture approximately 2 hours in the refrigerator.
4. 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.
5. Cut out heart shapes with a small (1-1 ½”) cookie cutter.
6. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™
   according to directions on package.
7. With a spoon, coat cake bites in melted CANDIQUIK®; set on wax
   paper.
8. Decorate as desired with candy coating and/or icings and sprinkles.

Tips:

• If cake balls become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20-30 minutes.

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Yield:

• about 20 strawberries

Ingredients:

• 1 package (16 oz) Vanilla CANDIQUIK® Candy Coating
• 1 package (16 oz) Chocolate CANDIQUIK® Candy Coating
  
• 2 lbs fresh strawberries
  
• Decorative sprinkles

Directions:

1. Wash strawberries and pat completely dry.
2. CANDIQUIK® Coating in Melt and Make
   Microwaveable Tray™ according to directions on package.
3. Dip each strawberry in melted Vanilla CANDIQUIK®
   Coating; covering about 3/4 of the strawberry. Set half of the dipped
   strawberries aside for grooms. To create brides, sprinkle remaining
   strawberries with decorative sprinkles before coating sets.
   
4. Melt Chocolate CANDIQUIK® Coating in Melt and Make
   Microwaveable Tray™ according to directions on package.
   
5. Dip the "groom" strawberries in melted Chocolate CANDIQUIK®
   Coating in overlapping diagonals to create the chocolate "V”.
   Place on wax paper until set.
   
6. Use a toothpick to dot buttons and draw bow-tie with Chocolate
   CANDIQUIK®
   
7. Place strawberries on wax paper until dry.

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Yield:

• 40 cake balls

Ingredients:

• 1 package (16 oz) Chocolate CANDIQUIK® Coating
• 1 package (16 oz) Vanilla CANDIQUIK® Coating
• 1 box Red Velvet cake mix (plus ingredients for cake mix)
• 1/2 of a (16 oz) container cream cheese frosting
  · Decorative sprinkles, cake writing icing

Directions:

1. Prepare and bake cake mix as directed on box; cool completely.
   
2. Crumble cooled cake into a large bowl.
   
3. Mix thoroughly with frosting (it may be easier to use fingers to mix
   together).
   
4. Roll mixture into 1” sized balls and place on wax paper lined baking
   sheet; chill for approximately 2 hours.
   
5. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™
   according to directions on package.
   
6. With a spoon, dip cake balls in melted CANDIQUIK® Coating; place
   on a wax paper lined baking sheet until set.
   
7. Decorate with sprinkles and cake writing icing.

Tips:

• If cake balls become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20-30 minutes.

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Yield:

• 1 cheesecake

Ingredients: Crust

• 1-1/2 Cups Graham Cracker Crumbs
  
• 1/4 Cup Sugar
  
• 1/4 cup (1/2 stick) Butter or Margarine, melted

Directions:

1. Preheat oven to 375°F. Mix all ingredients until well blended.
   
2. Press firmly onto bottom of greased and floured spring form pan.
   
3. Bake 8 min. or until lightly browned; cool completely.
   
4. Alternative: For a No-Bake Crust: Mix ingredients and press into
   spring form pan. Refrigerate at least 30 minutes before filling.

Ingredients:

• 1 package (16 oz) Vanilla CANDIQUIK® Candy Coating
• 2 (8 oz) packages cream cheese, softened
• 1 (3.3 oz) package white chocolate instant pudding
• Garnish: Raspberries, Blackberries

Directions:

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 white chocolate
   flavored pudding powder and softened cream cheese; mix until smooth.
   
3. Spread cheesecake mixture in a 6" spring form pan (well-greased and
   floured) over a graham cracker crust; then chill in freezer for 45 minutes.
   
4. Once cheesecake is firm, remove from spring form pan.
5. Garnish with fresh berries.

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Yield:

• 40 cake pops

Ingredients:

• 2 packages (16 oz) Chocolate and/or Vanilla CANDIQUIK® Coating
• 1 box cake mix (plus ingredients for cake mix)
  
• 1/2 of a (16 oz) container frosting
  
• Lollipop sticks
  
• Styrofoam block (to set cake pops in while drying)
  
• Optional: food coloring (oil or powder based only)

Directions:

1. Prepare and bake cake mix as directed on box.
   
2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
   
3. Chill mixture approximately 2 hours in the refrigerator.
   
4. Roll cake mixture into 1” sized balls and insert a lollipop stick into each cake ball.
   
5. Melt CANDIQUIK® in Melt and Make Microwaveable Tray™ according to
   directions on package. If desired, add oil or powder based food coloring; stir until blended.
   
6. Dip cake pops in melted CANDIQUIK®; allow excess coating to drip off and place
   in Styrofoam block until set.
   
7. Decorate cake pops as desired with candy coating and/or icing and sprinkles.

Tips:

• If cake pops become too soft or do not hold their shape while being dipped, return to the refrigerator for an additional 20-30 minutes.

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Yield:

Featured on

• 12 cookies

Ingredients: Cocoa Cookies

• 3 tablespoons butter, melted
  
• 1 egg white
  
• 1/4 cup brown sugar
  
• Pinch of baking soda
  
• 1/2 teaspoon salt
  
• 1/4 cup cocoa powder
  
• 1/2 cup flour
  
• 1/4 teaspoon peppermint extract

Ingredients: Buttercream FIlling, misc

• 2 cups powdered sugar
  
• 4 tablespoons butter, melted
  
• 1/2 teaspoon heavy whipping cream
  
• 1/4 teaspoon peppermint extract
• 1 package (16 oz) Chocolate CANDIQUIK® Coating

Directions: Cocoa Cookies

1. Combine all ingredients together. Add flour slowly, stirring
   between each addition. Stir until dough is thick and not sticky.
   
2. Once well mixed, roll very thin. Cut into desired shapes with
   cookie cutter.
   
3. Bake at 325 degrees for 4-7 minutes, or until cookies are firm
   and the edges are slightly browned. Cool.

Directions: 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 and 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.

• Adapted from Cheeky Kitchen

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