- 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.