Magical Hats RecipeTagged in Halloween
In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces. Set mixture aside.
Place ice cream cones on the wax paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry.
Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture.
Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry.
Carefully turn the cone right side up onto the wax-paper-lined baking sheet.
*If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.
Make-ahead tip: Prepare hats and store at room temperature for up to 24 hours.
- 1 cup tiny marshmallows
- 1/2 cup peanuts
- 1/2 cup candy corn
- 1/2 cup large milk chocolate pieces
- 20 plain
- colored and/or chocolate ice cream cones
- 6 (2 ounce) squares chocolate- or vanilla-
- flavored candy coating
- 20 (2- to 3-inch) chocolate cookies
- Assorted small candies
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