Ingredients
Method
- Spoon a layer of mini marshmallows into the bottom of each waffle cone, filling it about one-quarter to one-third full.
- Add the chocolate chips, Reese's Mini Peanut Butter Cups, and Reese's Pieces in alternating layers, topping each layer with a few more mini marshmallows and pressing down gently so everything fits snugly.
- Tear off a sheet of heavy-duty aluminum foil and wrap each cone completely, starting with a tight seal across the top so the filling cannot escape, then folding up the bottom and pleating the sides.
- If using the oven, heat it to 350°F, set the wrapped cones on a rimmed baking sheet, and bake for 10 to 15 minutes until the center feels warm and the chocolate is melted.
- For a campfire or gas grill, set the foil-wrapped cones over hot coals or on the grill grates, cooking for 5 to 7 minutes and turning them every minute or two until the filling is fully melted and the cone smells toasted.
- Lift the cones away from the heat with tongs and let them rest for a minute or two before handling.
- Carefully peel back the foil and enjoy the warm, gooey center right away.
Nutrition
Notes
Swap milk chocolate chips for semi-sweet to make the filling sweeter. Use a waffle cone that is wide enough to hold the filling without cracking when you wrap it. You can assemble these cones up to 8 hours ahead and keep them tightly wrapped in the fridge. Press the layers down gently as you fill so you do not overfill or leave air pockets. Heavy-duty foil is important because regular foil can tear on the grill grates. Let the cones cool for at least 2 minutes before unwrapping because the melted filling stays very hot. For a California touch, sprinkle in a few chopped California almonds before sealing.