Cello cone bags are perfect for making Hot Chocolate Cones for fundraisers, Christmas gifts, weddings and parties. The bags are FDA approved for food service and are also great for filling with candy corn, jelly beans, mints, nuts, Jordan almonds and many other food items.

Here is what  you will need to make Hot Chocolate Cones:

3/4 cup cocoa mix, 1/4 cup mini chocolate chips, 3/4 cup mini marshamallows, 2 cone shaped cello bags, clear rubber bands and a twist tie or ribbon.

Pur the cocoa mix into one of the cone bags and close the bag with a clear rubber band. With scissors, trim the end of the bag one inch from the rubber band.

Place that cocoa-filled bag into another cone bag and flatten the top of the cocoa bag so it doesn’t stand up. Next, layer the chocolate chips and then the marshamallows. Secure the outside bag with a 4″ or 6″ twist tie or use another clear rubber band and then tie a ribbon bow over the rubber band.  Serves 4.