Preheat oven to 350º. Grease and flour a 10” x 15” x 1” jelly roll pan.
Whisk dry cake mix in a large bowl to remove any lumps. Blend in eggs and almond extract with a wooden spoon, then fold in Lucky Leaf Cherry Filling. Spread evenly into prepared baking sheet.
Bake 20 minutes, then remove from oven and evenly sprinkle mini chocolate chips over top. Return to oven for another 5 minutes, or until bars test done with a toothpick. Cool completely.
For each cone you are going to make, cut a 6” and 12” square of heavy foil. Spray the 6” foil square with nonstick cooking spray; set foil aside.
Cut Black Forest Bars into 1” cubes and place a few in the bottom of a cone.
Layer half of the mini marshmallows, cherry filling and milk chocolate segments over; repeat layers a second time. Make a final slightly-rounded layer of Black Forest Bar cubes and a cherry (from the additional filling) on top.
Place a sprayed 6” foil square over the filled cone top and crimp to secure filling; lay cone on a 12” foil square and tightly wrap entire filled cone.
Place cones on a rack over a campfire until warmed and melted, about 10 minutes, turning occasionally. Wrapped cones may also be placed directly in the campfire coals for a lesser amount of time, or may be heated in a 400º oven for 5 to 8 minutes. Cones may be assembled and wrapped ahead of time.
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