Type what you have

Ingredients

• ✓ chocolate confectioners' coating
• sugar
• corn syrup
• vinegar
• baking soda

Instructions

1. 1 Butter a 9x13 inch baking dish.
2. 2 In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
4. 4 In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

By Debbie

Ingredients

• ✓ chocolate confectioners' coating
• maraschino cherry
• butter
• corn syrup
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Drain cherries and set on paper towels to dry.
3. 3 Stir together butter and corn syrup in a medium bowl until smooth.
4. 4 Mix in confectioners' sugar and knead to form a dough.
5. 5 Wrap each cherry in about 1 teaspoon dough. Chill in the refrigerator until firm.
6. 6 Melt confectioners' coating in a heavy saucepan over low heat.
7. 7 Holding onto the stem, dip each cherry into coating and place on waxed paper-lined sheet trays. Chill in the refrigerator until coating is set. Store in an airtight container in a cool place.

By Meredith

Ingredients

• ✓ chocolate confectioners' coating
• yellow cake mix
• water
• egg
• vegetable oil
• cream cheese
• lollipop stick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
4. 4 Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
5. 5 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
6. 6 Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

By Queen

Ingredients

• ✓ chocolate confectioners' coating
• brown sugar
• butter
• vanilla extract
• all-purpose flour
• sweetened condensed milk
• semisweet chocolate chip
• toffee baking bit

Instructions

1. 1 Beat together brown sugar and butter with an electric mixer in a large bowl until smooth. Mix in vanilla. Add flour and sweetened condensed milk alternately, beating well after each addition. Fold in chocolate chips and toffee bits until incorporated.
2. 2 Use a small cookie scoop to portion dough into 1-inch balls; place on wax paper-lined baking sheets. Refrigerate until firm, about 1 hour.
3. 3 Melt chocolate coating in a microwave-safe glass or ceramic bowl in the microwave in 30-second intervals, stirring after each melting, 1 to 3 minutes. Do not overheat or coating will scorch.
4. 4 Dip dough balls in chocolate coating, allowing excess to drip off. Place on wax paper-lined baking sheets and sprinkle with additional toffee bits. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

By clapperkidsmom

Ingredients

• ✓ chocolate confectioners' coating
• chow mein noodle

Instructions

1. 1 Chop chocolate confectioners' coating; place in a heat-proof bowl set over a bowl of simmering water. Cook, stirring occasionally, until melted and smooth.
2. 2 Off heat, add chow mein noodles; stir until evenly coated and distributed.
3. 3 Drop chocolate mixture by spoonfuls of desired size onto waxed paper. Cool completely before storing or serving.

By Jamie

Ingredients

• ✓ chocolate confectioners' coating
• maraschino cherry
• almond
• milk chocolate candy kiss
• red decorating candy

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
3. 3 Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

By lovemykids

Ingredients

• ✓ chocolate confectioners' coating
• egg white
• vanilla extract
• cream of tartar
• salt
• sugar
• cocoa powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Ingredients

• ✓ chocolate confectioners' coating
• butter
• sugar
• baking chocolate
• egg
• all-purpose flour
• orange liqueur
• vanilla extract
• salt
• butter
• baking chocolate
• orange liqueur
• confectioners sugar
• bittersweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
5. 5 Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
6. 6 Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
7. 7 Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

By michellekb