Every year about this time, I make peanut butter balls, and reserve some of the peanut butter mixture to make these delectable little morsels. They are the perfect combination of sweet, salty, and crunchy goodness.
One year it occurred to me that I could stuff a small amount of the peanut butter mixture into the opening of the Bugle, and dip it into chocolate. The combination of the crispy, salty Bugle and sweet peanut butter mixture and chocolate is irresistible!
I’m not sure it’s worth just making these Chocolate-Dipped Peanut Butter Bugles on their own. The reason is that they take such a small amount of the peanut butter mixture. Therefore, the next time you make peanut butter balls, add these to your repertoire.
The ingredients include unsalted butter, peanut butter, confectioners’ sugar, Bugles, and chocolate candy coating. I use Ghiradelli dark melting wafers for the coating, but you could also use semi-sweet chocolate chips melted with a bit of shortening.
Peanut Butter Mixture:
To make the peanut butter mixture, I start by beating room temperature butter with the peanut butter until smooth. Then, I add the confectioners’ sugar to the peanut butter mixture. At first, I use the electric mixer to combine the ingredients, and then I use my hands to knead the mixture. A word of caution, the mixture is very crumbly.
Making the Bulges:
Normally, at this point, I’d start rolling the peanut butter balls for dipping in chocolate. The focus here, however, is on the Chocolate-Dipped Peanut Butter Bugles.
If you’ve ever purchased Bugles before, you may have noticed that some have good openings, and others have collapsed openings. For this recipe, I needed the ones with the good openings, like on the right.
I’ve determined that approximately 3 grams of the peanut butter mixture is the perfect amount to “stuff” into a Bugle. To make it more meaningful, I need about ¼ cup of the peanut butter mixture per dozen Bugles.
I rolled a small amount of the peanut butter mixture (3 grams) into a ball and placed it in the opening of the Bugle. I lightly pressed down to ensure that peanut butter mixture stuck to the Bugle.
Dipping the Bugles in Chocolate:
I melted the chocolate candy coating in the top of a double boiler over simmering water, making sure that the top pan didn’t touch the water. Once the chocolate was melted, I dipped the top of each of the Bugles into it, letting any excess chocolate drip off.
I placed the dipped Bugles on a baking sheet lined with wax paper to allow the chocolate to set.
My goal today was to make 4 dozen of the Chocolate-Dipped Peanut Butter Bugles.
For the holidays, I like to package these tasty little morsels in clear food grade polypropylene bags tied with a decorative string or ribbon. People generally going crazy over the combination sweet, salty, and crunchy goodness. Yum!