Campfire Dessert Cones Recipes

CAMPFIRE DESSERT CONES

Campfire Dessert Cones image

Kids love to make these! Set out the ingredients so they can mix and match their own creations. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

8 ice cream sugar cones
1/2 cup milk chocolate M&M's
1/2 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup white baking chips

Steps:

Prepare campfire or grill for medium heat. Fill cones with M&M's, marshmallows, peanuts and white chips. Fully wrap each cone with foil, sealing tightly. , Place packets over campfire or grill; cook until heated through, 7-10 minutes. Open foil carefully.

Nutrition Facts : Calories 217 calories, Fat 11g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 78mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

CAMPFIRE CONES

Campfire Cones image

Provided by Ree Drummond : Food Network

Categories dessert

Time 20m

Yield 30 cones

Number Of Ingredients 26

Ingredients

3 cups blueberries
3 cups chocolate candies, such as M and Ms
3 cups milk chocolate chips
3 cups white chocolate chips
3 cups mini marshmallows
3 cups mini peanut butter cups (30 to 40 pieces)
3 cups chopped pecans
3 cups sliced strawberries
30 to 40 caramel bites
12 cookies, such as Crazy Cookies, recipe follows, broken into pieces
Two 9-cracker packages graham crackers, broken into pieces
30 waffle cones
Six (14-ounce) cans whipped cream
1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon peanut butter
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate candies, such as M and Ms
1 cup rice cereal, such as Rice Krispies
1/2 cup finely chopped pecans, optional

Steps:

Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans.
Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.
Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

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