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Witch's Crispy Hat Recipe
Witch's Crispy Hat Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Witch Halloween Party
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Witch's Crispy Hat in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p242

Nutritional Facts

1 piece: 292 calories, 16g fat (10g saturated fat), 36mg cholesterol, 171mg sodium, 38g carbohydrate (22g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, cream butter until light and fluffy. Gradually beat in chocolate mixture until blended. Cover and refrigerate up to 30 minutes.
  4. 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.
  5. 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).
Originally published as Witch's Crispy Hat in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p242

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