Crispy Cone Treats Food

RICE KRISPY CONES RECIPE BY TASTY

Steps:

• In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
• Add the cereal and stir until the marshmallow evenly coats the cereal.
• Using a ice cream scoop, form treats into balls.
• Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
• Place the rice krispy balls into the cone.
• Enjoy!

ICE CREAM CONE RICE KRISPIES TREATS®

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal; mix well. Press firmly into even layer on bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.
• Unmold cereal mixture onto cutting board. (Do not turn right side up.) Cut into 12 ice cream cone shapes, using 3-1/2- to 4-inch cookie cutter. Reserve trimmings for snacking or another use. (See tip.)
• Melt chocolate as directed on package; stir in food coloring. Cool 5 min.
• Spread chocolate onto scoop portions of ice cream cone cutouts; top with sprinkles and cherries. Let stand 10 min. or until chocolate is firm.

ICE CREAM CONE TREATS

Steps:

• If desired, dip ice cream cones in melted chocolate to coat edges; stand in juice glasses or coffee mugs., Place sprinkles in a shallow bowl. In a microwave or in a large saucepan over low heat, melt marshmallows and butter; stir until smooth. Remove from heat; stir in cereal., Working quickly, use buttered hands to shape mixture into 12 balls; pack firmly into cones. Dip tops in sprinkles.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

ICE CREAM CONE TREATS

Steps:

• Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
• Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
• Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.