Type what you have

Ingredients

• ✓ white candy melt
• pink candy melt
• orange candy melts
• strawberry

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place pink, white, and orange candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
3. 3 Drizzle a few tablespoons of white and orange onto pink base color using a spoon or whisk, but do not stir.
4. 4 Fully dip 1 strawberry into pink base, twisting and turning when lifting up to create a marbled pattern. Allow excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over pink base. Repeat with remaining strawberries.
5. 5 Refrigerate dipped strawberries until coating sets, at least 15 minutes.

By Culinary Envy

Ingredients

• ✓ white candy melt
• pink candy melt
• candy melt
• strawberry
• sprinkles

Instructions

1. 1 Line a baking sheet with parchment or wax paper.
2. 2 Microwave candy melts in separate bowls, 1 bowl at a time, stirring every 30 seconds, until melted.
3. 3 Dip strawberries into desired color of candy melts. Let excess candy drip off, then set on the prepared baking sheet. Drizzle with another color of candy melts. Top with sprinkles. Chill strawberries until set, at least 15 minutes and up to 2 days.

By thehungryscientist

Ingredients

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

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

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

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

• ✓ white candy melt
• white sugar
• butter
• cocoa powder
• egg
• chocolate liqueur
• peppermint extract
• all-purpose flour
• baking powder
• salt
• mint chocolate chip
• peppermint candy cane

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
4. 4 Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
5. 5 Dip a spatula in water and use it to smooth surface of the logs.
6. 6 Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
7. 7 Reduce oven temperature to 300 degrees F (150 degrees C).
8. 8 Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
9. 9 Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
10. 10 Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
11. 11 Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

By SHORECOOK

Ingredients

• ✓ white candy melt
• cream cheese
• powdered sugar
• vanilla extract
• almond extract
• salt
• nutmeg
• graham cracker crumb
• white chocolate
• white chocolate chip
• chocolate chip
• candy-coated chocolate

Instructions

1. 1 Cream together cream cheese, powdered sugar, vanilla, almond extract, salt, and nutmeg in a bowl with an electric mixer until smooth. Mix in graham cracker crumbs until thoroughly combined. Cover and refrigerate, about 1 hour.
2. 2 Line a baking sheet with parchment paper. Remove truffle filling mixture from fridge. Scoop out 1 tablespoon truffle filling and roll into a ball. Place onto the prepared baking sheet. Repeat with remaining filling. Place pan back in the fridge, about 30 minutes.
3. 3 Place chopped white chocolate in a small microwave-safe bowl. Microwave white chocolate at 50% power until melted, stirring every 30 seconds, 1 to 2 minutes.
4. 4 Remove truffle balls from fridge. Use a fork to lower a truffle filling ball into the melted white chocolate, and thoroughly coat with the chocolate. Lift out of the chocolate and gently tap to remove excess. Place back onto the parchment lined baking sheet. Gently press a white chocolate candy melt to the front of the truffle to make the bear's muzzle, and hold in place for a few seconds to adhere. Place two white chocolate chips on the top of the truffle to make the ears. Repeat with remaining truffles. Allow the truffles to harden at room temp for about 10 minutes.
5. 5 Place dark chocolate chips into a small microwave-safe bowl, and microwave at 50% power until melted, about 1 minute, stirring every 30 seconds. Pour chocolate into a piping bag, and snip a small hole at the end. Pipe two eyes onto the truffles, just above the muzzle. Place a small dot of melted chocolate onto the white candy melt, and attach the mini chocolate coated candy to make the nose; hold in place for a few seconds to adhere. Repeat with remaining truffles.
6. 6 Place truffles back into fridge to set up, at least 30 minutes. Serve immediately, or keep stored in the fridge for up to 5 days.

By Kim