Reese’s Campfire Marshmallow Cones: The Gooey, Crunchy, No-Dish Hack Your Weekend Needs

Forget the grill drama and the 15-step dessert. This is the campfire flex that makes people stop mid-s’more and ask, “What is that?” Reese’s Campfire Marshmallow Cones pack everything you love—peanut butter, chocolate, toasty marshmallows—inside a crispy cone you can hold in one hand while high-fiving with the other. Zero plates.

Zero stress. Maximum “I need another one.” If you’re cooking for a crowd or bribing your kids, this is the move.

The Secret Behind This Recipe

The magic is simple: a sugar cone acts as an edible container that keeps everything melty, contained, and evenly heated. When wrapped in foil and placed near heat, the marshmallows soften, the peanut butter cups melt just enough, and the cone stays crunchy.

That temp control is key—you’re not blasting it in flames; you’re letting radiant heat do the work. The real flex is texture contrast: warm, gooey filling meets crackly cone. Add peanuts or pretzels inside for crunch, and you’ve got a dessert that eats like a candy bar but feels like a campfire ritual.

Plus, the cone prevents the classic s’mores mess. No sticky fingers? Legendary.

What Goes Into This Recipe – Ingredients

Sugar cones (standard size; waffle cones work too but are larger)
Mini marshmallows (or regular marshmallows torn into pieces)
Reese’s Peanut Butter Cups (mini or chopped regular size)
Chocolate chips (semi-sweet or milk, optional for extra melt)
Peanut butter chips or butterscotch chips (optional)
Crushed peanuts or pretzels (for crunch, optional)
Banana slices or strawberries (thinly sliced, optional)
Caramel sauce or chocolate syrup (drizzle, optional)
Aluminum foil (heavy-duty if cooking over open flame)

How to Make It – Instructions

Prep your cones. Set out sugar cones and tear squares of foil large enough to fully wrap each cone.
Layer smart. Start with a few mini marshmallows at the bottom to block leaks.
Add chunks of Reese’s cups. Follow with more marshmallows. Keep stacking in alternating layers.
Add extras. Sprinkle chocolate or peanut butter chips, crushed peanuts, or pretzel bits between layers.
Fruit slices go in the middle—not too close to the top or bottom.
Finish with marshmallows on top. This keeps heat distributed and avoids a chocolate meltdown at the tip.
Wrap tightly in foil. Pinch the tip closed and seal the seams so steam builds gently inside.
Heat it up. Campfire: place near hot coals (not in direct flames) for 5–8 minutes, turning once or twice. Grill: medium heat, 5–7 minutes with the lid down. Oven: 375°F (190°C) for 7–9 minutes on a baking sheet.
Check doneness. Carefully unwrap one cone.
If marshmallows are soft and cups are glossy and melty, you’re done. If not, rewrap and give it 1–2 more minutes.
Serve. Unwrap partially, hold the base with a napkin, and enjoy. Drizzle with caramel or chocolate syrup if you’re feeling extra.

Preservation Guide

Before heating:

Assemble cones, wrap in foil, and refrigerate for up to 24 hours.
Avoid fruit if holding longer than 8–10 hours—it releases moisture.
For transport to the campground, store upright in a container so fillings don’t settle and puncture the tip.

After heating:

Best eaten hot within 10 minutes. The cone softens as steam escapes—still tasty, less crunchy.
If you must save leftovers, let cool, then wrap and refrigerate up to 24 hours. Reheat at 325°F (165°C) for 5–6 minutes.
FYI: cone texture will be softer, but flavor slaps.

What’s Great About This

Hands-free serving. No plates, no skewers, no sticky chaos.
Scalable. Make 2 or make 20. The cook time barely changes.
Kid-proof assembly. It’s basically dessert Tetris—hard to mess up.
Zero culinary degree required. Layer, wrap, heat. Boom.
Customizable. Sweet, salty, fruity, extra peanut butter—your call.

What Not to Do

Don’t cook over direct flames. Flames scorch the cone and leave the inside barely warm.
Coals or indirect heat = perfect melt.
Don’t skip the top marshmallow layer. It prevents chocolate blowouts and keeps the structure intact.
Don’t overfill with wet fruit. Too much moisture turns the cone soggy and sad. Thin slices only.
Don’t unwrap too early. Steam is doing work in there. Opening early dumps heat and slows melting.
Don’t use flimsy foil. Tears equal leaks.
Double-wrap if your fire is enthusiastic.

Mix It Up

Salty Crunch King: Reese’s cups + mini marshmallows + pretzel bits + crushed peanuts + caramel drizzle.
Elvis Vibes: Reese’s + banana slices + marshmallows + honey drizzle + crushed cornflakes.
Campfire Turtle: Reese’s + chocolate chips + pecans + caramel + pinch of flaky salt.
S’mores 2.0: Reese’s + marshmallows + graham cracker crumbs + dark chocolate chips.
Breakfast Cone (don’t judge): Reese’s + mini marshmallows + sliced strawberries + granola sprinkle.
Spicy-Sweet Curveball: Reese’s + marshmallows + a tiny pinch of chili powder + cinnamon.

FAQ

Can I make these without a campfire?

Yes. A grill or oven works great. Use 375°F (190°C) for 7–9 minutes in the oven, or medium heat on the grill with the lid down for 5–7 minutes.

Same foil wrap, same results.

Do waffle cones or sugar cones work better?

Sugar cones are sturdier and seal well, so they’re ideal. Waffle cones are bigger and hold more fillings but can get fragile. If you use waffle cones, double-wrap with foil.

What if someone has a peanut allergy?

Swap the Reese’s with plain chocolate, caramel-filled squares, or sunflower butter cups.

Keep a separate prep area and utensils to avoid cross-contact. Safety first, flavor close second.

How do I keep the cone crunchy?

Use indirect heat, don’t overcook, and serve immediately. Start with marshmallows at the bottom to block melted chocolate from sogging the tip.

Avoid too much fruit or syrup inside.

Can I prep these the day before?

Absolutely. Assemble, wrap, and refrigerate up to 24 hours. Leave out fresh fruit until just before cooking to prevent leaks and sogginess.

What’s the best way to serve to a crowd?

Label each cone with a marker on the foil, batch them on the grill or near coals, and place finished cones in an insulated pan to stay warm.

Set out drizzles and toppings for a DIY finish line. Efficient and fun—two birds, one cone.

Any tips for making them extra melty?

Chop larger Reese’s into smaller pieces for faster melt, and alternate layers closely. If you’re in a hurry, warm cones for 1 minute in a preheated oven before adding to the fire to jump-start the melt.

Can I make a “lighter” version?

Sure.

Use mini Reese’s, fewer chips, add fresh strawberries or bananas, and skip the drizzle. It’s still dessert, but you’ll feel slightly more virtuous. Slightly.

Final Thoughts

Reese’s Campfire Marshmallow Cones are the cheat code for camp desserts: fast, crowd-pleasing, and low-mess.

You get melty peanut butter-chocolate goodness with a crispy crunch in every bite—and you don’t have to juggle skewers. Keep a box of cones, a bag of marshmallows, and a stash of Reese’s on hand, and you’re always 10 minutes from hero status. Simple, shareable, and wildly addictive.

Consider yourself warned.