Grilled S'mores Cones with Spooky Toppings

How to Make Grilled S'mores Cones with Spooky Toppings

1. 1

   Step 1: Assemble cones with chocolate and marshmallows (and optional fruit)

   Active 12 min

   Place 8 waffle cones upright. Divide the semisweet chocolate chips among the cones (about 2 tablespoons per cone), then top each with mini marshmallows. If using banana, tuck a few sliced banana pieces into each cone along with the marshmallows and chocolate. Do not overfill — leave about 1/2 inch at the top so marshmallows can expand.

   For this step

   • 8 conesWaffle cones
   • 1 1/2 cupsSemisweet chocolate chips
   • 2 cupsMini marshmallows
   • 1 mediumBanana, sliced (optional)
   
2. 2

   Step 2: Brush cones with butter and wrap in foil

   Active 6 min

   Brush the outside of each filled waffle cone lightly with the melted unsalted butter to help the cone crisp on the grill. Tear 8 sheets of heavy-duty aluminum foil (one per cone), wrap each cone loosely but completely in foil, and twist the bottom closed so fillings stay inside while grilling.

   For this step

   • 2 tablespoonsUnsalted butter, melted
   • 8 sheetsHeavy-duty aluminum foil
   
3. 3

   Step 3: Set up two-zone grill and grill cones until gooey

   Active 4 min · Passive 6 min

   Preheat your grill for two-zone cooking: direct medium-high heat on one side and indirect medium-low heat on the other (about 350°F / 175°C over the hot side). Place the foil-wrapped cones on the indirect side and close the lid; cook 4–6 minutes until marshmallows start to soften. For a crisper cone and a touch of char, move cones briefly (30–60 seconds) to the direct side while watching closely, then return to indirect if needed.
   
4. 4

   Step 4: Unwrap, top with spooky decorations, and serve

   Active 8 min

   Carefully remove cones from the grill and let rest 1 minute. Unwrap the foil (hot steam escapes), then add candy eyeballs or Halloween sprinkles on top of the melted marshmallows and chocolate for a spooky finish. Arrange cones on a platter with small paper bags or napkins for easy handing out to trick-or-treat crowds or guests at a backyard party.

   For this step

   • 1 cupCandy eyeballs or Halloween sprinkles (optional)
   

1. Place 8 waffle cones upright. Divide the semisweet chocolate chips among the cones (about 2 tablespoons per cone), then top each with mini marshmallows. If using banana, tuck a few sliced banana pieces into each cone along with the marshmallows and chocolate. Do not overfill — leave about 1/2 inch at the top so marshmallows can expand.
2. Brush the outside of each filled waffle cone lightly with the melted unsalted butter to help the cone crisp on the grill. Tear 8 sheets of heavy-duty aluminum foil (one per cone), wrap each cone loosely but completely in foil, and twist the bottom closed so fillings stay inside while grilling.
3. Preheat your grill for two-zone cooking: direct medium-high heat on one side and indirect medium-low heat on the other (about 350°F / 175°C over the hot side). Place the foil-wrapped cones on the indirect side and close the lid; cook 4–6 minutes until marshmallows start to soften. For a crisper cone and a touch of char, move cones briefly (30–60 seconds) to the direct side while watching closely, then return to indirect if needed.
4. Carefully remove cones from the grill and let rest 1 minute. Unwrap the foil (hot steam escapes), then add candy eyeballs or Halloween sprinkles on top of the melted marshmallows and chocolate for a spooky finish. Arrange cones on a platter with small paper bags or napkins for easy handing out to trick-or-treat crowds or guests at a backyard party.