METHOD:

• Put a handful of candy melts into an open zipper sandwich bag.
• Microwave candy in bag for 30-40 seconds or until melted.
• Cut one corner of the bag with scissors to squeeze melted candy through.
• Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
• Gently squeeze chocolate out of bag and into the molds.
• Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
• Place in refrigerator until set.
• Pop out of molds and serve.

Decorating:

Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.

Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

Tips:

• Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
• You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
• Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.