Witches' Hats
Yield
8 servingsPrep
25 minCook
10 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
unsweetened chocolate
melted |
|
| 1 | cup |
miniature marshmallows
melted |
|
| 3 | tablespoon |
light corn syrup
|
|
| 3 | cups |
crisp rice cereal
|
*
|
| 12 | ozs |
chocolate chips (semi-sweet)
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
unsweetened chocolate
melted |
|
| 237 | ml |
miniature marshmallows
melted |
|
| 45 | ml |
light corn syrup
|
|
| 7.1E+2 | ml |
crisp rice cereal
|
*
|
| 12 | ozs |
chocolate chips (semi-sweet)
melted |
|
Directions
Preheat oven to 350℉ (180℃).
In a saucepan, melt unsweetened chocolate and marshmallows.
Add corn syrup. While chocolate is melting, place puffed cereal in a shallow pan.
Bake for 10 minutes. Then, place in prepared bowl.
Pour chocolate mixture over puffed cereal.
Stir to coat cereal evenly.
Form into 8 cones, flattening large end to make brim.
In a double boiler, melt chocolate chips.
Dip cones into melted chocolate to coat.
Place on waxed paper to cool and harden.
