Halloween is a magical time of year, but you don’t need special powers to make these little Cookies and Cream Witch Hat treats. These fun sweets are so easy to make for an afternoon snack but look cool enough to serve for dessert at your Halloween party too.
Cookies and Cream Witch Hats (makes about 24)
1 (15 ounce package) Double Stuff Oreo Cookies
1 tub Betty Crocker Cookies and Cream Frosting
4 ounces dark candy melts
24 Famous Chocolate Wafers (round flat chocolate cookies)
Twizzlers Pull ‘n Peel, red licorice laces
Crush the Double Stuff Oreos into fine crumbs using a food processor or by placing the cookies in a large zip top bag and smashing them with a rolling pin or the back of a pan. Reserve 2/3 cup of the crumbs. Also reserve about a tablespoon of frosting then stir the rest into the remaining crumbs.
Scoop out heaping tablespoonfuls of the oreo mixture.
Roll the scoops into balls then roll into cones. Roll them enough to make the cookie mixture just a bit sticky. Flatten the bottom of the cone.
Roll cones in the cookie crumbs, leaving the bottom without crumbs.
Pour the dark cocoa candy melt wafers in a microwave safe bowl. Heat for 25 seconds, then stir. Heat for 20 seconds, then stir. If not melted, heat for 10 second increments, stirring after each until melted. Pour into a small zip top bag. Snip off one tip.
Pipe a dab of melted candy coating in the center of a chocolate wafer cookie. Top it with a cookies and cream cone.
Pull off two Twizzler Pull ‘n Peel laces, keeping them attached to each other. Pipe some chocolate around the base of the cookies and cream cone. Wrap the licorice around the cone, cutting off any excess.
I love how each hat the kids made had it’s own shape and character to it.
The kids wanted to show off their creations before they took a bite.