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Witch’s Snack Hats

Total Time

Prep: 50 min. + standing Bake: 10 min. + cooling


16 servings

These treats go over well at parties, but they're guaranteed to be a hit at Halloween parties. They're well worth the prep time. —Mary Ann Dell, Phoenixville, Pennsylvania
Witch's Snack Hats Recipe photo by Taste of Home
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  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/4 cup baking cocoa
  • 1 cup Corn Pops
  • 1 cup bite-sized Shredded Wheat
  • 1 cup square oat cereal
  • 1/2 cup dried cherries
  • 1/2 cup salted pumpkin seeds or pepitas, optional
  • 1/3 cup butter, cubed
  • 2 cups semisweet chocolate chips, divided
  • 1-1/3 cups confectioners' sugar
  • 1 tablespoon shortening
  • 16 ice cream sugar cones
  • Orange and green sprinkles


  1. Preheat oven to 350°. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed.
  2. Bake 10-12 minutes or until set. Cool completely on pans on wire racks.
  3. In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat.
  4. Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto baking sheets to cool.
  5. In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture.
  6. Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.

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