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Witch's Crispy Hat

You won't want to keep this clever recipe under your hat! The chocolate-covered rice cereal treat will appeal to kids of all ages.—Taste of Home Test Kitchen

30 ServingsPrep: 45 min. Cook: 15 min. + cooling

Ingredients

8 cups miniature marshmallows
1/2 cup butter, cubed
12 cups crisp rice cereal
3-1/3 cups confectioners' sugar
1-1/2 cups heavy whipping cream
8 ounces unsweetened chocolate, chopped
4 teaspoons vanilla extract
3/4 cup butter, softened
1 ice cream sugar cone
4 sour apple Laffy Taffy candies
4 grape Laffy Taffy candies

Directions

In a Dutch oven, combine marshmallows and butter. Cook and stir over
medium-low heat until melted and blended. Remove from the heat; stir
in cereal. Press 4 cups into a greased 9-in. round pan and remaining
mixture into a greased 15-in. x 10-in. x 1-in. pan; cool.
In a large saucepan, combine confectioners' sugar and cream. Bring to
a boil, stirring constantly. Remove from the heat; stir in chocolate
until melted and smooth. Stir in vanilla. Cool until mixture is
thickened, about 25 minutes, stirring occasionally.
In a large bowl, cream butter until light and fluffy. Gradually beat
in chocolate mixture until blended. Cover and refrigerate up to 30
minutes.

2 of 2

Witch's Crispy Hat (continued)

Directions (continued)

To assemble hat, cut six circles out of cereal mixture in the 15-in.
x 1-in. pan using 5-1/2-in., 5-in., 4-1/2-in., 4-in., 3-in. and
2-in. round cookie cutters (save remaining mixture for another use).
Remove cereal mixture from 9-in. pan and place onto a serving
platter. Top with remaining circles, stacking from large to small.
Top with sugar cone. Spread with frosting.
Unwrap and microwave apple candies on high for 10-20 seconds or until
softened. Roll out to 1/8-in. thickness. Cut with a 3-in. moon- and
a 1-1/2-in. star-shaped cookie cutter. Repeat with grape candies.
Press moons and stars onto hat. Refrigerate leftovers.
Yield: 1 witch's hat (30 servings).

Nutrition Facts: 1 piece equals 292 calories, 16 g fat (10 g saturated fat), 36 mg cholesterol, 171 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.