Rice Krispy Cones Recipe By Tasty

Steps:

• Melt butter on medium heat in a deep-bottom pot. Once melted, add vanilla extract and marshmallows.
• Stir until melted, then turn stove off.
• Add Rice Krispies to melted marshmallows combine thoroughly until incorporated.
• Mold into desired container and refrigerate for 2 hours. Then, retrieve and let come to room temperature, 30 minutes to 1 hour.
• Slice, serve, and enjoy.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal; mix well. Press firmly into even layer on bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.
• Unmold cereal mixture onto cutting board. (Do not turn right side up.) Cut into 12 ice cream cone shapes, using 3-1/2- to 4-inch cookie cutter. Reserve trimmings for snacking or another use. (See tip.)
• Melt chocolate as directed on package; stir in food coloring. Cool 5 min.
• Spread chocolate onto scoop portions of ice cream cone cutouts; top with sprinkles and cherries. Let stand 10 min. or until chocolate is firm.

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Steps:

• In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently.
• Remove from heat and mix in the Rice Krispie cereal.
• Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of "ice cream" on top.
• Dot the top with sprinkles.
• Place each of the finished cones in a muffin pan until serving time.