Mini Chocolate Covered Peanut Butter Cones
Mini chocolate-covered peanut butter cones are an irresistible bite-size treat that will have your family and friends clamoring for more. Imagine crisp sugar cones coated in chocolate, filled with a luscious peanut butter ball mixture, and then enrobed in a smooth, dreamy chocolate coating. Each cone boasts a velvety peanut butter ball center packed with the rich, nutty goodness you crave. It's like a mini Reese's in a crunchy, edible cup!
Equipment
- Serrated knife
- Bottom Velveeta cheese box wtih holes to hold the mini cones
Ingredients
Peanut Butter Ball Mixture (optional if you have a favorite mixture)
- ½ cup (1 stick, 8 ounces) unsalted butter, room temperature
- 16 ounce jar Extra Crunchy Peanut Butter (See Tip 1)
- 3 ½ cups (14 ounces) confectioners' sugar (See Tip 2)
Mini Chocolate Covered Peanut Butter Cones
- Peanut Butter Ball mixture from above (See Tip 3)
- 24 store-bought sugar cones
- 2 cups (10-ounce package) Ghiradelli dark chocolate melting wafers
Instructions
Peanut Butter Ball Mixture
- Beat room-temperature butter and peanut butter in a medium bowl with an electric mixture until smooth. Add confectioners' sugar. Beat on low to begin to combine the ingredients. Finish by kneading by hand until thoroughly mixed. The mixture will be crumbly.
Mini Chocolate Covered Peanut Butter Cones
- Using a serrated knife, carefully cut store-bought sugar cones into mini sizes, around 2 ¼ inches. Using the back of a wire mesh strainer, file the rough edges of the mini cones.
- Melt the chocolate melting wafers in a microwave-safe bowl on 50% power in 30-second increments, stirring after each 30 seconds, until melted and smooth. (See Tip 4)
- Using a small spoon, coat the inside of the mini cones with the melted chocolate. Allow to sit for about 15 minutes.
- Roll a small amount (around 13 grams) of the peanut butter mixture into a cone-shaped cylinder. Press into the prepared cones, mounding the top into a ball shape.
- Dip in melted chocolate to cover the peanut butter. Allow the excess chocolate to drip off. Allow to the chocolate to harden.
- Yield: 24 Mini Chocolate Covered Peanut Butter Cones (See Tip 5)
Video
Tips/Notes
- You can use the peanut butter of your choice in this recipe. You can also use other nut kinds of nut butter, like almond butter or cashew butter. You can even use Nutella.
- It is not necessary to sift the confectioners' sugar in this recipe.
- The peanut butter ball mixture recipe will make much more than is needed in this recipe. Use the excess to make chocolate-covered peanut butter balls, chocolate-covered stuffed pretzels, or other treats.
- In my microwave, the candy melts took 2 ½ minutes to fully melt.
- Store the mini cones in an airtight container for up to a week. Also, these make excellent gifts when packaged in clear cello bags tied with decorative ribbons.
Nutrition
Calories: 58kcalCarbohydrates: 8gProtein: 0.3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 19mgPotassium: 4mgFiber: 0.1gSugar: 5gCalcium: 1mgIron: 0.1mg
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