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Recipe courtesy of Food Network Kitchen

Snowy Pinecones

  • Level: Easy
  • Yield: 12 pinecones
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    260
    Total Fat
    11
    Saturated Fat
    6
    Carbohydrates
    47
    Dietary Fiber
    18
    Sugar
    16
    Protein
    4
    Cholesterol
    10
    Sodium
    83
  • Total: 1 hr (includes chilling time)
  • Active: 30 min
With their crunchy cereal exteriors and creamy peanut-butter-and-chocolate-hazelnut centers, these wintery pinecones are a delicious and easy way to serve your guests adorable holiday treats — without turning on your oven.
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Ingredients

1/3 cup chocolate-hazelnut spread

1/3 cup creamy peanut butter

4 tablespoons (1/2 stick) unsalted butter, melted

1 cup confectioners’ sugar, plus more for dusting

12 pretzel sticks

3 cups cinnamon or chocolate puffed cereal, such as Cinnamon Puffins

Directions

  1. Mix the chocolate-hazelnut spread, peanut butter and melted butter in a medium bowl. Stir in the confectioners’ sugar until completely combined.
  2. Form 1 heaping tablespoon of the peanut butter mixture into a cone around a pretzel stick and place on a serving platter. Press individual cereal pieces into the cone in upward-angled concentric circles, starting at the bottom and moving up and around the cone. Repeat with the remaining peanut butter mixture, pretzel sticks and cereal. Dust the cereal-covered cones with confectioners’ sugar. Refrigerate until the cones remove easily from the platter, about 30 minutes.

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Categories:

Christmas Peanut Butter Dessert Winter High Fiber Low Sodium

More from:

Holiday Baking & Dessert Recipes

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4 Reviews
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dmalach

I tried. I used Cinnamon Toast Crunch and that cereal was the right look. My problem was the hazelnut spread. At almost $10 a jar, the 8 pinecones I managed to get to stay together were very expensive. I was only able to find a keto-friendly brand of spread that I found out tasted awful. Like licking a package of pure Stevia. ( Persisted, thinking that I had gotten this far and even if we didn't eat them they might be cute on the cookie platters.) The spread wouldn't stay in a cone shape around the pretzel no matter how long it was refrigerated. Eventually, some pinecones slunk down and looked like roses. Marked this recipe down as a "never again". Think I'll try the pinecones made with brownie batter, almond slivers and covered with chocolate..... next year.

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