3 cups dry cereal (mixture of puffed corn, bite-sized wheat and toasted oat cereal)
1/2 cup roasted pumpkin seeds
1/2 cup chopped dried cherries or raisins
1 1/3 cups powdered sugar
Assorted colored sugars and decors
How to Prepare:
Preheat oven to 350 degrees. Grease cookie sheets; set aside.
Remove dough from wrapper according to pkg. directions.
Combine dough and cocoa powder in lg. bowl; mix until well blended.
Evenly divide dough into 16 pieces; shape into balls.
Flatten each ball onto prepared cookie sheet into 3 1/2 - 4 in. circle. Bake 6 - 8 min. or until set.
Cool on cookie sheets 5 min.; transfer to wire racks to cool completely.
Line lg. tray with waxed paper. Place 1 cup chocolate chips in small microwavable bowl. Microwave at hihg 1 - 1 1/2 min. or until melted, stirring at 30 sec. intervals.
Coat sugar cones with chocolate using clean pastry brush. Stand up on prepared tray; let set.
Place remaining 1/2 cup chocolate chips and butter in sm. microwavable bowl. Microwave at high 1 - 1 1/2 min. or until melted, stirring at 30 sec. intervals. Stir mixture to blend well.
Place cereal, pumpkin seeds and cherries in lg. bowl. Pour chocolate mixture over cereal mixture and stir until thoroughly coated. Sprinkle mixture with powdered sugar, 1/3 cup at a time, carefully folding and mixing until thoroughly coated.
Fill cone with snack mix. Brush cone edge with melted chocolate; attach to center of cookie and let set. Repeat with remaining cones, snack mix and cookies. Decorate hats as desired with melted chocolate, colored sugars and decors.