You can center the treats on bees for we "bee"lieve.

Honey Butter
½ c. soft butter
¼ tsp. Vanilla
1 egg yolk
1 c. honey

Whip butter. Add vanilla and egg yolk. Gradually whip in honey until light and fluffy.

Honey Taffy Popcorn
1 c. sugar
½ c. light honey
½ c. cream
1/8 tsp. baking soda
1 tsp. vanilla
4 quarts popped corn

Mix sugar and honey in a heavy sauce pan. Cook over medium heat to 260º F.  Remove from heat. Stir in baking soda stirring until bubbles subside: add vanilla. Pour over popped corn that has been lightly salted & buttered.  Stir till coated. Cool and break into chunks.

Sting of the Bee Cake
(from Lion House Christmas Cookbook)

Cake :

1 c. butter
2/3 c. sugar
2 eggs
3 c. sifted flour
3 tsp. baking powder
1 tsp. salt
½ c. milk

Topping:

 ½ c. butter
1 c. chopped almonds
½ c. sugar
2 tbsp. milk
2 tsp. vanilla

Buttercream filling:

1 c. butter softened
2 egg yolks
2 c. powdered sugar
2 tsp. vanilla
½ c. raspberry jam

Cake Instructions: Cream butter. Gradually add sugar. Beat in eggs one at a time until light and fluffy. Sift flour, baking powder and salt and add to creamed mixture alternately with milk. Spoon batter in well greased 9” spring form pan.

Topping Instructions: Melt butter. Blend in almonds, sugar, milk and vanilla and bring to a boil. Remove from heat. Cool slightly. Bake at 375º for 50 minutes or until cake tests done. Remove and cool. Remove spring form sides.

Filling Instructions: Whip butter. Add egg yolks, powdered sugar, and vanilla. Assemble cake. Split cake horizontally into layers. Place one layer on serving plate. Spread layer with butter cream filling. Spread jam on top of filling. Replace top layer. Refrigerate. Makes 16-20 servings.

** You could also give Bit O’Honey candy, bumblebee cookies or a beehive shaped cake.