Chocolate Peppermint Cream Horns

Print Save Chocolate Peppermint Cream Horns Recipe Embed Ingredients 1 sheet Puff Pastry, thawed 8 ounces Whipped Topping 2 cups Chocolate Chips, melted 1/4 cup Crushed Candy Cane Pieces 12 Sugar Ice Cream Cones, use if you do not have cream horn molds Directions Preheat oven to 400°F. Wrap sugar cones with aluminum foil. Spray with non-stick cooking spray. Roll out puff pastry into a square. Cut 12 3/4 inch wide strips. Wrap each strip around cone, starting from the bottom rolling up. Place on baking sheet and bake from 15-20 minutes or until golden brown. When finished remove from cone before the pastry cools or it will stick to your cone. When completely cooled dip horn into melted chocolate and place on baking sheet. Sprinkle with crushed candy cane. Allow to set for 15 minutes. Serve and ENJOY! Recommended Demarle Silpat Non-Stick Baking Mat 360 Bakeware Jelly Roll Pan Cuisinart Stainless Steel Mixing Bowls Misen Chef's Knife via Food Fanatic http://ift.tt/2ABsE5B Food Fanatic