Happy St. Patrick’s Day! I made these cuties with today in mind, but if you’re like me, marshmallow cereal treats are year-round favorites. I especially love those magically delicious marshmallow bits in Lucky Charms cereal so these didn’t last long at all!
This recipe begins with sugar cones dipped in white chocolate and sprinkles. I love making my own sprinkle mixes, so I stirred together a few of my favorites for this treat. Maybe some of you remember my pop-up shop in 2014 when I sold my own sprinkle mixes. That was so fun! Little did I know that sprinkle mixes would become all the rage in baking – I see them everywhere now!
Cereal treats are a quick fix, and I have some pointers on shaping them into sugar cones.
- Let the cooked cereal mixture cool a little before you scoop it into the sugar cones. This will help avoid burns and the firmer treat mixture will be easier to shape.
- Have a bowl of water close by as you work, and wet your hands before shaping the treats into balls. The cereal treats will not stick to wet hands.
- Use a spoon to push some of the treat mixture into the bottom of the cones, and then press a ball of the treat mixture on top.
- Press dry cereal onto the top part of the treat cones. This makes them so crunchy and totally irresistible!
I loved these so much I made two batches. The second batch I heaped into mini loaf pans and after they set firm, the treat loaves sliced like bread!
Serve with milk shots, of course!
To keep these fresh, store them in an airtight container or under plastic wrap. You could also package them individually in cellophane, which I think would make cute St. Paddy’s Day party favors!
Lucky Charms Marshmallow Treat Cones
- Assorted rainbow sprinkles
- 8-10 ice cream sugar cones
- 6 ounces white chocolate melted
- 4 cups 175g miniature marshmallows
- 3 tablespoons unsalted butter
- 8 cups which is most of 453g box Lucky Charms cereal, divided
- Place sprinkles in a shallow dish. Dip the ice cream cones in the melted chocolate to coat the top edge. Immediately dip cones into rainbow sprinkles. Stand cones upright in small tumblers or coffee mugs. Allow to dry.
- In a microwave or a large saucepan over low heat, melt the marshmallows and butter. Stir until smooth. Stir in 6 cups of the cereal and remove from heat. Mix well so that all the cereal pieces are coated with the marshmallow mixture. Let mixture cool slightly. Spoon 2 tablespoons of the cereal mixture into the bottoms of each cone.
- Have a small bowl of cool water ready to hand. Working quickly, dip hands in water and shape mixture into 8-10 balls. Pack firmly on top of the cones. Let stand upright in small tumblers until set.
- Place the remaining 2 cups of cereal into a medium bowl. Dip the tops of the cones into the cereal, pressing the pieces onto the top of the cone with your hands.
- Store cones airtight, or package individually in cellophane bags tied with ribbon.