Crispy Cone Treats Recipes

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 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.

CINNAMON SUGAR DONUT CONES RECIPE BY TASTY

Steps:

• In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
• Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
• Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
• Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
• Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
• Let rise for one hour at room temperature, or until the dough has doubled in size.
• Preheat the oven to 375°F (190°C).
• Cut the dough into eight equal parts.
• Roll out each piece of dough into a long, thick strip.
• Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
• Wrap the dough strips around each aluminum cone.
• Arrange the cones point-up in a muffin tin. Brush with egg wash.
• Bake for 18-20 minutes, or until golden brown.
• Cool for 10 minutes.
• On a large plate, mix the cinnamon with the remaining sugar.
• Brush the cones with the remaining melted butter.
• Carefully remove the aluminum foil.
• Roll the cone in cinnamon sugar.
• Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
• Enjoy!