| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 24 servings |
Ingredients
- 1/2 cup chocolate chips
- 1/2 cup white candy melting wafers
- 1/3 cup chopped nuts
- 1/3 cup mini dehydrated marshmallows
- 1/3 cup rainbow sprinkles
- 24 sugar ice cream cones
- Six 1.5-quart tubs ice cream, assorted flavors
- 1 cup candy-coated chocolate pieces
- 1 cup mini marshmallows
- 1 cup mini pretzels
- 1 cup sprinkles
- 1 cup caramel sauce
- 1 cup hot fudge sauce
- 1 cup pineapple ice cream topping
- 1 cup sliced fresh fruit
Instructions
- For the dipped cones: Put the chocolate chips and white candy melting wafers in 2 separate microwave-safe bowls. Microwave each bowl at 100 percent power in 30-second intervals, stirring well in between each, until the solids are melted.
- Place a sheet of parchment paper on a work surface. Put the chopped nuts, mini marshmallows and sprinkles in separate small bowls nearby on the counter. Press the top of a sugar cone into the melted chocolate or candy coating about 1/2 inch deep, then dip into one of the bowls of toppings. Lightly shake off the excess toppings and set the cone dipped-side down on the paper to set. Repeat to dip all the cones.
- For the ice cream bar: Set up an ice cream buffet by placing the open tubs of different ice cream flavors in a large metal tub packed with ice. Put the candy-coated chocolate pieces, marshmallows, pretzels, sprinkles, caramel sauce, hot fudge sauce, pineapple topping and fresh fruit into individual lidded pint jars. Arrange the dipped sugar cones face-down on cake stands or pedestals.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 713 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 3 g |
| Sugar | 71 g |
| Protein | 11 g |
| Cholesterol | 92 mg |
| Sodium | 414 mg |
Reviews
Hi I am one of your new biggest fans I love cooking and baking love you too love Nora