Smores Campfire Cones Food

S'MORES CAMPFIRE CONES

Steps:

• For the Popcorn:
• 1. Lay out 4 cups of popped popcorn on a parchment-lined rimmed baking sheet. Make sure there are no unpopped kernels.
• 2. Drizzle with melted semi-sweet chocolate and sprinkle with JET-PUFFED Vanilla MALLOW Bits. Set aside.
• 3. Lay out 4 cups of popped popcorn on a second parchment lined rimmed baking sheet. Make sure there are no unpopped kernels.
• 4. Drizzle with white chocolate and sprinkle with graham cracker crumbs. Set aside.
• 5. After the chocolate has dried, mix the two popcorn mixtures together in a large bowl.
• For the Cones:
• 1. Depending on the size of your waffle cones, you will need 1/4 to 1/2 cup of s'mores popcorn per cone.
• 2. Fill the waffle cones with popcorn, semi-sweet chocolate chips, and JET-PUFFED Miniature Marshmallows. Wrap in heavy-duty foil.
• 3. Over the campfire or grill: Heat foil-wrapped cones over hot coals, grill or campfire grate 3 to 5 minutes, turning occasionally.
• 4. In the Oven: Preheat oven to 300°F. Bake foil-wrapped cones for 5 to 7 minutes.

CAMPFIRE CONES

Steps:

• Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans.
• Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.
• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
• With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

CAMPFIRE S'MORES IN A CONE

Steps:

• Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
• Wrap each cone tightly in aluminum foil.
• Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

S'MORES CONES RECIPE BY TASTY

Steps:

• Line the inside of a waffle cone with peanut butter.
• Fill with mini marshmallows and chocolate chips.
• Wrap in aluminum foil.
• Place on a grill and cover for 2 minutes, flip at the 1 minute mark.
• Remove with tongs and let cool.
• Unwrap foil and remove cone.
• Enjoy!