Type what you have

Ingredients

• ✓ white confectioners' coating
• jellybean

Instructions

1. 1 Line a jelly roll pan with waxed paper. Set aside.
2. 2 Place white confectioners' coating 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. Transfer to the prepared pan; spread out. Sprinkle jelly beans over top.
3. 3 Refrigerate until firm, at least 1 hour. Break into pieces to serve.

By Christina

Ingredients

• ✓ white confectioners' coating
• peanut butter

Instructions

1. 1 Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
2. 2 Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish.
3. 3 Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares with a pizza cutter.

By knaselsbabygirl

Ingredients

• ✓ white confectioners' coating
• cranberry
• macadamia nut

Instructions

1. 1 Line one 10x15 inch cookie sheet with aluminum foil.
2. 2 Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
3. 3 Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

By Cindy Carnes

Ingredients

• ✓ white confectioners' coating
• chocolate sandwich cookie
• candy eyeball

Instructions

1. 1 Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
2. 2 Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
3. 3 Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
4. 4 Before the stripes dry, stick two candy eyeballs on the top of each cookie.
5. 5 Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).

By fabeveryday

Ingredients

• ✓ white confectioners' coating
• butter
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• red candy melt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth. Beat in egg, vanilla, and almond extract.
3. 3 Combine flour and baking powder in a separate bowl and add to the butter mixture, a little at a time. Stir until well combined. Knead using wet fingers if dough gets too stiff, dusting with flouring occasionally, until it bounces back.
4. 4 Roll dough out to uniform thinness and cut into desired shapes. Place 2 inches apart onto cookie sheets.
5. 5 Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the cookie sheets until firm enough to transfer to a cooling rack.
6. 6 Meanwhile, melt confectioners' coating in the microwave according to manufacturer's instructions. Mix in red candy melts until desired color is reached. Dip cooled cookies in the candy coating and let rest on waxed paper until hardened, about 5 minutes.

By Haven

Ingredients

• ✓ white confectioners' coating
• cream cheese
• sugar
• sour cream
• all-purpose flour
• vanilla
• salt
• egg
• lollipop stick
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Mix in sour cream, scraping down the sides of the bowl, until well blended. Add flour, vanilla, and salt until well combined. Add eggs, one at a time, beating well after each addition. Pour batter into a 9-inch springform pan.
3. 3 Bake in the preheated oven until the edges of the cake begin to turn golden, 50 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.
4. 4 Scoop out round balls of cheesecake using a small cookie scoop. Roll into 1 ½-inch balls and place on a cookie sheet lined with waxed paper. Push lollipop sticks into each cheesecake ball. Transfer to freezer until firm, about 30 minutes.
5. 5 Melt white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating, then into preferred toppings. Place on waxed paper until coating is set. Refrigerate.

By Cher