So my husband bought a case (yes, a 200-count case) of sugar cones earlier this year. Most of them were used at Wild About Game where he served up scoops of his ridiculously delicious foie gras ice cream. But he ran out of ice cream before he ran out of cones and so for the past few months I have been shuffling the box around our kitchen.
Finally I figured if he wasn’t going to do something with the leftovers, I would. My first creation was a chocolate toffee bark. I didn’t have the silvered almonds that the recipe asked for so I used crushed sugar cones instead. I added a bit of sea salt as well and called the whole thing a success.
After that I did some digging online and found a recipe that actually called for sugar cones, these caramel-date and ice cream cone bar cookies. And since I found them on a post titled “The 12 Cookies of Christmas” I could even claim they were seasonally appropriate! (This year Christmas approached so quickly my holiday baking suffered some serious set backs.)