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1
Place a stainless steel bowl in the freezer to chill, about 20 minutes.
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2
Set 6 tall glasses on a baking sheet and put a cone in each.
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3
Drop a malted milk ball into each cone.
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4
Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream.
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5
Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
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6
Press 1 small scoop of the candy ice cream into each cone.
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7
Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream.
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8
Freeze the cones (in the glasses) until firm, about 2 hours.
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9
Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth.
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10
Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
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11
Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat.
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12
Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.
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13
Photograph by Levi Brown
