- 12 sugar ice cream cones
- 1 cup chocolate candy melts
- 1/4 cup assorted fall sprinkles
- 1/2 cup Chex Mix
- 1 cup autumn candy corn mix
- Dip the ends of the sugar cones in hot water and microwave for 20 seconds. Wrap warmed cone around a straw and hold until it curves and sets in place. Dip the opening of the cone in chocolate and coat the inside with chocolate. Cover the rim of the cone with sprinkles. Fill the cone with a mix of Chex Mix and candy corn.