Ingredients
8 cups miniature marshmallows1/2 cup butter, cubed12 cups crisp rice cereal3-1/3 cups confectioners’ sugar1-1/2 cups heavy whipping cream8 ounces unsweetened chocolate, chopped4 teaspoons vanilla extract3/4 cup butter, softened1 ice cream sugar cone4 sour apple Laffy Taffy candies4 grape Laffy Taffy candies
Preparation
In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan and remaining mixture into a greased 15x10x1-in. pan; cool.
In a large saucepan, combine confectioners’ sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally.
In a large bowl, cream butter until light and fluffy. Gradually beat in chocolate mixture until blended. Cover and refrigerate up to 30 minutes.
To assemble hat, cut six circles out of cereal mixture in the 15x1-in. pan using 5-1/2-in., 5-in., 4-1/2-in., 4-in., 3-in. and 2-in. round cookie cutters (save remaining mixture for another use). Remove cereal mixture from 9-in. pan and place onto a serving platter. Top with remaining circles, stacking from large to small. Top with sugar cone. Spread with frosting.
Unwrap and microwave apple candies on high for 10-20 seconds or until softened. Roll out to 1/8-in. thickness. Cut with a 3-in. moon- and a 1-1/2-in. star-shaped cookie cutter. Repeat with grape candies. Press moons and stars onto hat. Refrigerate leftovers.
