Small chocolate candy toppings (nonpareils and sprinkles)
Sugar sticks (and other small packaged candies)
4 by 9-inch cellophane bags 5/8-inch sheer ribbon
Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion.