Cover your cookie sheet with parchment paper. Melt ½ c candy melts in the microwave in 15 second intervals decreasing the time between each warming and stirring in between.
Holding the top of the mini ice cream cone dip and twist the bottom half of the cone to the first rim in the melted green chocolate.
Set the dipped cone on the prepared parchment paper upside down to dry. Continue dipping each cone until you have them all finished.
Melt another ½ c of candy melts as directed above. Once smooth pour chocolate into a sandwich size ziplock bag and snip a small corner off of the ziplock bag.
Using the ziplock bag filled with chocolate draw small circles on the cookie sheet covered parchment paper. Make the chocolate circles just larger than the opening of the mini cone. Let completely cool.
Working quickly cut a rainbow sour belt to fit the upside down base of the dried chocolate dipped cone. Make some zigzag lines on the cone base to hold the rainbow belt on. Set aside to dry. Continue wrapping each cone until you have them all finished.
Once the rainbow wrapped cones are dry turn them all right side up. Fill each cone about ¾ full with mini M&M’s and sprinkles, alternating between the two.
Remove the hardened chocolate green circles from the parchment paper and continue to the next step.
Using the same melted chocolate filled ziplock bag trace the rim of the cone with green chocolate then gently lay the circle on top. Be sure to set rough side of the chocolate circle toward the cone. The flat side will help the hats to sit without wobbling.
Let cool completely and they are ready to serve. Each kid can shake or break into their very own candy filled surprise hat.