WITCH'S SNACK HATS

Witch's Snack Hats image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 13

1 tube(s) (16-1/2 ounces) refrigerated sugar cookie dough
1/4 cup(s) baking cocoa
1 cup(s) corn pops
1 cup(s) bite-sized shredded wheat
1 cup(s) square oat cereal
1/2 cup(s) dried cherries
1/2 cup(s) salted pumpkin seeds or pepitas, optional
1/3 cup(s) butter, cubed
2 cup(s) (12 ounces) semisweet chocolate chips, divided
1 1/3 cup(s) powdered sugar
1 tablespoon(s) shortening
16 - ice cream sugar cones
- orange and green sprinkles

Steps:

Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed. Bake 10-12 minutes or until set. Cool completely on pans on wire racks.
In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat. Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool.
In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture. Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.