Type what you have

Ingredients

• ✓ candy sprinkle
• all-purpose flour
• butter
• water
• butter
• water
• almond extract
• egg
• all-purpose flour
• confectioners' sugar
• almond extract
• milk

Instructions

1. 1 Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
4. 4 Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
5. 5 To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

By WarringEagle

Ingredients

• ✓ candy sprinkle
• almond bark
• butter-flavored puffed corn

Instructions

1. 1 Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stirring every 30 seconds.
2. 2 Place puffed corn in a large bowl; pour melted almond bark on top and toss until evenly coated.
3. 3 Distribute sprinkles evenly over puffed corn. Cool before storing.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• white chocolate
• pretzel

Instructions

1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Ingredients

• ✓ candy sprinkle
• peanut butter
• chocolate almond bark
• cracker

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ candy sprinkle
• watermelon
• chocolate chip
• half-and-half

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ candy sprinkle
• sugar cookie
• cream cheese
• white candy melt
• lollipop stick

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
3. 3 Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
4. 4 While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
5. 5 Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ candy sprinkle
• white chocolate
• pink candy melt
• turquoise candy melt
• mini marshmallow
• conversation heart candy

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Ingredients

• ✓ candy sprinkle
• cake mix
• candy bits
• egg
• vegetable oil
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, eggs, and oil in a large bowl until forms a dough.
3. 3 Combine confectioners' sugar and sprinkles together in a separate small bowl.
4. 4 Shape dough into 1-inch balls; roll balls in confectioners' sugar mixture. Arrange cookie balls on baking sheets.
5. 5 Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

By Eatsleepinspire

Ingredients

• ✓ candy sprinkle
• chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• hazelnut

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• egg
• vegetable oil
• vanilla frosting
• vanilla almond bark
• paper lollipop stick
• styrofoam

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.
3. 3 Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.
4. 4 Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.
5. 5 Pour candy sprinkles into a bowl.
6. 6 Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.
7. 7 Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

By Les

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• lollipop stick
• chocolate candy melt
• decorating icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.
5. 5 Crumble cooled cake into a large bowl.
6. 6 Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.
7. 7 Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.
8. 8 Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.
9. 9 Push a lollipop stick halfway into each ball of cake mixture.
10. 10 Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.
11. 11 Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
12. 12 Enjoy!

By Miss Amy

Ingredients

• ✓ candy sprinkle
• cooking spray
• sugar cookie dough
• all-purpose flour
• butter
• confectioners' sugar
• coconut milk
• coconut extract
• colored sugar
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Ingredients

• ✓ candy sprinkle
• cooking spray
• brownie mix
• all-purpose flour
• chocolate chip
• vegetable oil
• egg
• powdered sugar
• butter
• vanilla extract
• marshmallow creme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
2. 2 Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
3. 3 Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
4. 4 Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
5. 5 Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
6. 6 Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

By NicoleMcmom

Ingredients

• ✓ candy sprinkle
• butter
• confectioners sugar
• water
• salt
• vanilla extract
• orange extract
• all-purpose flour
• rolled oat
• white confectionery candy coating
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart.
3. 3 Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature.
4. 4 While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
5. 5 Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.

By melly

Ingredients

• ✓ candy sprinkle
• cooking spray
• devil's food cake mix
• water
• oil
• egg
• vanilla ice cream
• chocolate sandwich cookie
• chocolate shell topping
• heavy cream
• powdered sugar
• decorating icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
2. 2 Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
4. 4 While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
5. 5 Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
6. 6 Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
7. 7 Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
8. 8 Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
9. 9 Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

By NicoleMcmom

Ingredients

• ✓ candy sprinkle
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• white chocolate chip
• colored sugar

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ candy sprinkle
• ✓ candy sprinkle
• confectioners' sugar
• milk
• lemon juice
• vanilla extract
• salt
• all-purpose flour
• brown sugar
• baking powder
• kosher salt
• milk
• egg
• vanilla extract
• butter
• vegetable oil

Instructions

1. 1 Whisk confectioners' sugar, 1/4 cup sprinkles, 3 tablespoons milk, lemon juice, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl to make a smooth glaze.
2. 2 Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl.
3. 3 Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms.
4. 4 Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a baking sheet or wire rack with paper towels.
5. 5 Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
6. 6 Place a wire rack on a baking sheet. Dip one donut hole at a time into the glaze and place on the wire rack; allow excess glaze to drip off before serving.

By Ashley Baron Rodriguez

Ingredients

• ✓ candy sprinkle
• active dry yeast
• white sugar
• milk
• butter
• egg yolk
• all-purpose flour
• salt
• nutmeg
• lemon zest
• cream cheese
• confectioners sugar
• confectioners' sugar
• lemon juice
• milk

Instructions

1. 1 In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
2. 2 Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. 3 In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
4. 4 Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

By Arvilla

Ingredients

• ✓ candy sprinkle
• butter
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• lemon
• cream cheese
• butter
• confectioners sugar
• lemon juice
• lollipop stick
• styrofoam block
• confectioners' coating

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
2. 2 Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
4. 4 Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
5. 5 Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
6. 6 Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
7. 7 Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
8. 8 Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
9. 9 Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
10. 10 Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

By Allrecipes Member

Ingredients

• ✓ candy sprinkle
• candy
• salt
• pink gel food coloring
• vanilla extract
• heavy cream
• confectioners sugar
• cream cheese
• butter
• pink gel food coloring
• purple gel food coloring
• blue gel food coloring
• green gel food coloring
• buttermilk
• vanilla extract
• egg
• white sugar
• butter
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour 4 (9-inch) cake pans.
2. 2 Whisk flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
3. 3 Beat butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time, mixing well after each addition. Mix in vanilla.
4. 4 Mix flour mixture into creamed mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
5. 5 Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Place the pans onto wire racks to cool completely, about 25 minutes.
7. 7 Make frosting: Beat butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla; beat on low speed for 30 to 60 seconds. Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Mix in salt.
8. 8 Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
9. 9 Place one of the intact cake layers on a cake stand or serving plate. Use an offset spatula or butter knife to spread frosting over cake layer. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining intact cake layer on top. Frost the top and sides of entire cake.
10. 10 Tint any remaining frosting with pink food coloring and pipe decoratively over cake.
11. 11 Cut cake into slices; spoon any candies that spill out over the slices.

By Sally's Baking Addiction

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• ice cream cone
• semi-sweet chocolate chip

Instructions

1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Ingredients

• ✓ candy sprinkle
• pizzelle cookie
• ice cream
• semisweet chocolate chip

Instructions

1. 1 Lay 12 pizzelle cookies on a rimmed baking sheet. Spread 3 to 4 tablespoons softened ice cream on each pizzelle.
2. 2 Add as many chocolate chips and sprinkles to the ice cream as you like. Place another pizzelle cookie on top to sandwich the ice cream together.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• vanilla frosting
• orange food coloring
• pretzel rod

Instructions

1. 1 Separate 1/2 cup frosting between 2 bowls. Add orange food coloring to 1 bowl; mix until blended.
2. 2 Line a medium glass container with waxed paper.
3. 3 Spread frosting over the top half of each pretzel rod. Roll in sprinkles until heavily covered. Place rods upright in the prepared container to harden and dry.

By lkmiec

Ingredients

• ✓ candy sprinkle
• candy coating melts
• doughnut hole
• lollipop stick

Instructions

1. 1 Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.
2. 2 Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.
3. 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.
4. 4 Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

By faydra999

Ingredients

• ✓ candy sprinkle
• cream-filled chocolate sandwich cookie
• cream cheese
• powdered sugar
• white candy melt

Instructions

1. 1 Place 36 sandwich cookies in a food processor.
2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
4. 4 Line a baking sheet with parchment paper.
5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Ingredients

• ✓ candy sprinkle
• white bread
• butter
• margarine

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• vegetable oil
• egg
• ice cream cone
• vanilla frosting

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cake mix, water, oil, and eggs in large bowl with mixer on medium speed (or beat vigorously by hand for 2 minutes.)
3. 3 Place each ice cream cone with its flat bottom in the cup of a standard nonstick muffin pan (you will need two pans). Pour enough batter into each cone to fill 1/2 to 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Remove from the oven and let cool completely.
5. 5 Frost with frosting and decorate with sprinkles.

By Dee Akeson

Ingredients

• ✓ candy sprinkle
• shortening
• white sugar
• egg
• vanilla extract
• milk
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
3. 3 Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Beth

Ingredients

• ✓ candy sprinkle
• butter
• white sugar
• egg
• vanilla extract
• milk
• strawberry yogurt
• self-rising flour
• white chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups.
3. 3 Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.

By Sarah

Ingredients

• ✓ candy sprinkle
• all-purpose flour
• salt
• baking soda
• cream of tartar
• butter
• shortening
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine