Here’s a terrific edible project to add to your Halloween party. It’s ideal for children of all ages and can be tailored around food allergies.
Essentially, you will be making a food station in your home so young guests can create their own Witch Hats filled with all sorts of goodies. The treats don’t have to be packed with sugar. In fact, I’ve listed some healthy alternatives in the recipe below.
You can make this project as elaborate or as simple as you wish. In addition, you can substitute carob chips for chocolate and eliminate the peanuts if your children have food allergies.
The goal is to make something that looks as great as it tastes.
SNACK-FILLED WITCH HATS
Ingredients for Hats:
1 package (18 ounces) refrigerated sugar cookies dough
1/4 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
16 sugar ice cream cones
Assorted colored sugar, sprinkles or other edible decorations
Ingredients for Filling Option # 1:
1/3 cup butter
1/2 cup semisweet chocolate chips
3 cups dry cereal (mixture of puffed corn, bite size wheat and toasted oat cereal)
1/2 cup roasted pumpkin seeds
1/2 cup peanuts
1/2 cup chopped cherries or raisins
1 1/3 cup powdered sugar
Directions for Filling Option # 1:
Place 1/2 cup chocolate chips and butter in small microwaveable bowl. Microwave on high for 75 seconds stirring every 30 seconds until mixture is smooth.
Place cereal, pumpkin seeds, peanuts and cherries or raisins in large bowl. Pour chocolate mixture over cereal mixture and stir until thoroughly coated. Slowly sprinkle with powdered sugar 1/3 cup at a time. Carefully folding and mixing until thoroughly coated.
Ingredients for Filling Option #2:
Jellybeans
M&Ms
Candy corn
Other small candies of your choice
Directions for Witch Hat:
Preheat oven to 350 degrees.
Grease cookie sheets; set aside.
Remove cookie dough from wrapper.
Combine dough and cocoa powder in large bowl. Mix until well blended. Evenly divide dough into 16 pieces. Shape into balls. Flatten balls onto prepared cookie sheets into 4-inch circles.
Bake 6 to 8 minutes or until set. Cool on sheets for 5 minutes before transferring onto racks.
Line large tray with waxed paper. Place 1 cup chocolate chips into small microwave bowl. Microwave on high in 30 second intervals, stirring after each time until melted. Coat sugar cones with chocolate using a clean pastry brush. Stand up on prepared tray, let set.
Assembling Hats:
Fill cone with filling of your choice. Brush edges of cone with remaining chocolate. Attach cone to center of chocolate cookie and let set. Repeat with all cones and cookies. Decorate hats as desires with sprinkles, melted chocolate and other edible decorations.
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