Smores Cones Recipe By Tasty

S'MORES CONES RECIPE BY TASTY

Steps:

• Line the inside of a waffle cone with peanut butter.
• Fill with mini marshmallows and chocolate chips.
• Wrap in aluminum foil.
• Place on a grill and cover for 2 minutes, flip at the 1 minute mark.
• Remove with tongs and let cool.
• Unwrap foil and remove cone.
• Enjoy!

MUDDY BUDDY PINE CONES RECIPE BY TASTY

Steps:

• Make the muddy buddy cereal: In a medium glass bowl, microwave the chocolate chips, peanut butter, and butter for 1 minute. Whisk well, then microwave for about 30 seconds longer, or until the mixture is smooth. Stir in the vanilla.
• Add the cereal to a large bowl and pour the melted chocolate over. Stir until evenly coated. Transfer the cereal to a 2-gallon resealable bag, along with the powdered sugar. Seal the bag, then shake until the cereal is well coated.
• Spread the cereal on wax paper and let cool completely, then transfer to an airtight container until ready to use. The muddy buddies will keep for up to 1 month.
• Make the pinecones: In a medium bowl, mix together the peanut butter, chocolate-hazelnut spread, butter, and powdered sugar until smooth and moldable.
• Working 1 at a time, take a pretzel rod half and mold some of the peanut butter mixture around it, forming a cone shape. Insert pieces of the muddy buddy cereal into the cone, starting from the bottom and working up and around the rod to make the pinecone shape. Break the cereal into smaller pieces as you near the top.
• Dust the pine cones with more powdered sugar.
• Enjoy!

ENGLISH SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
• Mix in the sugar, baking powder, and salt, and make a well in the middle.
• Pour in the milk and gently mix together until just combined.
• Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
• Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
• Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
• Bake for 12 minutes.
• Serve with clotted cream and jam.
• Enjoy!

CAMPFIRE S'MORES IN A CONE

Steps:

• Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
• Wrap each cone tightly in aluminum foil.
• Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

S'MORES COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

S'MORES CONES RECIPE BY TASTY

Steps:

• Fill the waffles cones with the mini marshmallows, mini chocolate chips, mini peanut butter cups, and/or rainbow sprinkles.
• Wrap each cone individually in foil, working gently to avoid breaking the cones.
• Place over indirect heat over a fire or grill for 7-10 minutes, or until the marshmallows are melted. Remove from the fire with tongs and let cool.
• Unwrap the cones from the foil and serve.
• Enjoy!

S'MORES CAMPFIRE CONES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Divide chocolate bar into 12 pieces.
• Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
• Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.