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Thursday, October 1, 2015

Salted browned butter Rice Krispie treat white chocolate cones

Remember when I made those poppable Rice Krispie Treats?  Well as soon as I made them, I had two simultaneous ideas.  One was that I should make them with browned butter, because it just makes everything better, and then other idea was "why not put them on mini ice cream cones?" because I thought they'd make super cute treats!

I'd say I was right, no?  I made these fall themed because it's pretty darn coool out today, and also because I had picked up these adorable mini leave sprinkles that I just had to use.  I chose white chocolate because I thought it would contrast with the fall colors of the leaves, but dark or milk chocolate would work just as well.

Rice Krispie Treat Ice Cream Cones
Loosely adapted from the poppable Rice Krispie Treat recipe from Cookies & Cups


1/3 cup nonpareil sprinkles, in your choice of color or combination
1/3 cup sprinkles of your choosing (I chose mini leaves for fall)
2 Tbsp butter
2 cups mini marshmallows
Pinch of salt
2 cups Rice Krispies Cereal
1-1.5 cups chocolate or white chocolate chips
18-24 mini ice cream cones, depending on the size of your Rice Krispie Treat balls

Decorations for the top could include:
Melted dark or white chocolate
More sprinkles
Red M&Ms (to look like cherries!)


Line a baking sheet with parchment paper.
Set aside.

Place nonpareil sprinkles in a bowl.
Place other sprinkles on a small shallow plate
Set both aside.

Melt the butter in a medium sauce pan over low heat.
Allow butter to brown, watching closely so it does not burn.
Add the mini marshmallows into the melted butter.
Stir frequently until the marshmallows are melted and smooth.
Immediately remove from the heat.

Stir in the cereal.
Allow to cool for 5 minutes.

Lightly grease your hands and form the Krispie Treat mixture into 1 Tablespoon-sized balls.

If using nonpareils, immediately roll each ball into the sprinkles, coating evenly (I skipped this part this time).
Place each ball onto the lined baking sheet.
Repeat the process with the remainder of the Rice Krispie Treat mixture.
Allow balls to set before proceeding.

Set up a rack so that mini ice cream cones can stand upright.  I find the best way to do this is to cut little "x"s in the ice cream cone box.
Melt the chocolate chips in a microwave safe bowl until smooth, mixing every 30 seconds to make sure it doesn't burn.
Fill the cone with melted chocolate (you can skip this step if you'd like).
Dip the top 1/4 to 1/2" of the ice cream cone in the chocolate (it's OK if some of the chocolate from the cone drips out) and then immediately into the sprinkles and then immediately stick the cooled Rice Krispie Treat ball on top (it should stick because the chocolate is still wet....if not, just dip the bottom of the Rice Krispie Treat Ball in the chocolate and then affix it to the cone).
Leave upright and allow chocolate to harden.

Decorate with melted chocolate and more sprinkles and/or an M&M "cherry."

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