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    Toffee Dipped Ice Cream Cones


    Source of Recipe


    unknown

    List of Ingredients




    2 pints heath bar or vanilla ice cream
    8 old fashioned sugar cones
    6 ounces heath bars, coarse chopped
    9 ounces semisweet chocolate, chopped
    2 tablespoons solid shortening

    Recipe



    Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight. Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes.

    Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen. MAKES 8.

 

 

 

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