Everybody that’s ever eaten all the way to the bottom of an ice cream cone, knows it’s a beautiful, beautiful thing to savor every bite and have nothing to discard afterward. I’ve seen many different combinations of these Cup n Saucer treats on several blogs. I took a bit from each to come up with the look I desired.
Cup ‘n Saucer Treats
• 6 ounces chocolate almond bark
• Mini pretzels
• One package chocolate-striped shortbread cookies
• One box of waffle ice cream cones
The idea is that you can use one or both of the loops of each pretzel as the cup handle, a shortened ice cream cone is the cup, and the cookie is the saucer. You can fill the middle with a bunch of different options. I’ve included instructions for coffee-flavored fudge, but you can use the cup for loose M&Ms, pudding, ice cream, peanut butter, caramel, etc.
Begin by using a sharp knife to cut the loops from the pretzels; I suggest using a medium-pressure sawing motion. Next, saw slightly into the ice cream cone. Quarter turn it on a line, then gently cut 1 and ½ inches off the narrow end of the cone. Set these supplies aside.
You can choose to attach the handle to the cup first, or the cup to the saucer first— its up to you! I wasn’t certain about the amount of chocolate I would need in order to attach the cup to the saucer, so I started with that. Melt the chocolate bark in the microwave for 90 seconds in a shallow glass bowl, and then 15-second increments until completely liquid. Dip the narrower end into the chocolate and place it in the middle of your striped cookie. Then take a teaspoon and scoop out a bit of chocolate in order to pour it into the middle of the cup, to fill the edges at the bottom. Hold the cone in place for 20-30 seconds. Do this for as many cone cups as you have! My package held 12. After finishing, promptly put these in the fridge for about 10 minutes.
The chocolate almond bark should still be nearly liquid, even though its been cooling during this process; however, if not, place the bowl back in the microwave for another 15 seconds. I found it easiest to lay each cup on its side to apply the handle. Dip the open end of each loop generously in the chocolate, and attach to the side of each cup. Hold this for at least 30 seconds. Continue for all cups. Replace in the fridge, for no more than 20 minutes. Otherwise, the chocolate on the cookies will ‘bloom’ and look cloudy.
Coffee-Flavored Fudge Filling
• 2 tablespoons dark coffee grounds
• ¾ cup milk
• 6 ounces white chocolate almond bark
What You’ll Need:
• Coffee filter
• Small sauce pot
• A mug
• A rubber band
Fold the edges of the coffee filter over the edge of the mug, hold in place with a rubber band, and add the coffee grounds into the filter. Warm the milk over medium-high heat in your small saucepot, until steaming, do not boil. Pour the milk over the coffee grounds. Add the coffee-flavored milk back into the saucepot. Add the white chocolate almond bark, and stir to melt, and incorporate. Turn the stove up to medium-high heat and stir until the mixture has just begun to boil. Remove from heat. Take the saucers out of the fridge, and fill each cup with the coffee-flavored molten fudge, anywhere between ¾ to nearly full. Replace in the fridge for another 20 minutes.
I served a batch of these at a get together of close coworkers, and wrapped up another batch for them to take home. These treats were a big hit amongst our sun-worshipping friends!
More homemade treats from Zoe:
Candy Sushi Lingerie Cookies Bird Nest Treats Apple Cookies