Name: Witch's Snack Hats
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough -; 1/4 cup baking cocoa -; 1 cup Corn Pops -; 1 cup bite-sized Shredded Wheat -; 1 cup square oat cereal -; 1/2 cup dried cherries -; 1/2 cup salted pumpkin seeds or pepitas, optional -; 1/3 cup butter, cubed -; 2 cups semisweet chocolate chips, divided -; 1-1/3 cups confectioners' sugar -; 1 tablespoon shortening -; 16 ice cream sugar cones -; Orange and green sprinkles -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Witch's Snack Hats

1. 1 tube (16-1/2 ounces) refrigerated sugar cookie dough -

2. 1/4 cup baking cocoa -

3. 1 cup Corn Pops -

4. 1 cup bite-sized Shredded Wheat -

5. 1 cup square oat cereal -

6. 1/2 cup dried cherries -

7. 1/2 cup salted pumpkin seeds or pepitas, optional -

8. 1/3 cup butter, cubed -

9. 2 cups semisweet chocolate chips, divided -

10. 1-1/3 cups confectioners' sugar -

11. 1 tablespoon shortening -

12. 16 ice cream sugar cones -

13. Orange and green sprinkles -

How to cook deliciously - Witch's Snack Hats

1. Stage

Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed.

2. Stage

Bake 10-12 minutes or until set. Cool completely on pans on wire racks.

3. Stage

In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat.

4. Stage

Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool.

5. Stage

In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture.

6. Stage

Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.