Candy-Coated Chocolate Pieces

Avoid high humidity; the candy shell can become sticky. If they clump together, spread on a baking sheet and let them air dry.

Store in an airtight container at room temperature, away from heat and direct sunlight. They'll keep for several months.

Mix into cookie or brownie batter near the end to keep colors vibrant and prevent them from melting too much.

Use as a topping for frosted cakes and cupcakes—press them gently into soft frosting while it's still wet.

Chill the candies before chopping or crushing if you need smaller pieces; they're less likely to smear.

If the chocolate starts to melt during baking, it's still fine to eat—the candy shell will hold its color.

Adding them too early to warm batter causes the chocolate to melt and colors to bleed into the dough.

Storing in a humid environment makes the shell sticky and the candies clump together.

Using in recipes that require high heat (like boiling or frying) will melt the chocolate and ruin the appearance.