Star Sparklers

You will need:

• 1 watermelon
• 1 package of blueberries
• 1 package of 12-inch wooden skewers
• Star cookie cutter (We used this one from Wilton)

Directions:

1. Rinse blueberries, then place a handful of them on each skewer.
2. Carefully cut the watermelon into approximately 1-inch thick slices.
3. Use a star cookie cutter to cut star shapes from the watermelon slices. Push the watermelon stars onto the top of the skewers.
4. Serve on a large platter with a bowl of whipped cream as a topping option.

Patriotic Pretzels

You will need:

• 1 bag of pretzel rods
• 1 bag each of red, white, and blue Wilton Candy Melts
• Assorted sprinkles (We used Fancy Sprinkles)

Directions:

1. Microwave white candy melts in a microwave-safe container at 50 percent power for one minute. Remove from the microwave and stir.
2. Continue microwaving at 50 percent power in 30-second intervals, stirring in between each set until completely smooth and melted.
3. Over a bowl, use a spoon to coat ¾ of each pretzel rod with the white candy melt.
4. Place on a baking sheet lined with foil or parchment paper.
5. Repeat steps 1 and 2 for the red and blue candy melts.
6. Pour the melted red and blue candy melts in separate small plastic storage bags, then clip off one corner of each bag to make a tiny hole. Tip: Place the plastic storage bags inside a mug and fold the top of the bag over the rim of the mug to make filling the bag easier.
7. Use your filled plastic bags to drizzle each pretzel with red and blue melted chocolate.
8. For sprinkle-covered pretzels, coat each pretzel rod with the white candy melt. Then, pour sprinkles over it while slowly rotating the rod. (Tip: Do this over a large bowl to collect and reuse the sprinkles that don’t stick.) Place on a lined baking sheet.
9. Leave all pretzels out in a cool room or refrigerate for at least 30 minutes before serving.

Shimmering Haystacks

You will need:

• 1 11-ounce bag of chocolate chips
• 1 11-ounce bag of butterscotch chips
• 1 12-ounce bag of La Choy Chow Mein Noodles
• 1 12-ounce bag of salted peanuts
• 1 bag of white Wilton Candy Melts
• Assorted sprinkles (We used Fancy Sprinkles)
• Prism Powder edible glitter (optional)

Directions:

1. Melt chocolate and butterscotch chips in a large pot over low heat on your stovetop, stirring frequently.
2. Once the chips are completely melted, add chow mein noodles and peanuts. Mix thoroughly.
3. Use two spoons to scoop and mold small piles of haystacks on a baking sheet lined with foil or parchment paper.
4. Decorate each haystack with sprinkles, candy melt drizzle, and edible glitter.
5. Refrigerate for at least an hour to set.