Every year about this time I make Peanut Butter Balls and reserve some of the peanut butter mixture to make Chocolate-Dipped Peanut Butter Bugles. These delectable little morsels 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 that I use to make Peanut Butter Balls into the opening of the Bugle and dip it into chocolate. The combination of the crispy/salty Bugle, 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. Th 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.
Ingredients
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.
Making the Peanut Butter Bugles
To make the peanut butter mixture, I start by beating room temperature butter with the peanut butter until smooth. I then add the confectioners’ sugar to the peanut butter mixture. First I use the electric mixer to combine the ingredients. Then I use my hands to knead the mixture. A word of caution, the mixture is very crumbly.
Normally at this point I’d start rolling the peanut butter balls for dipping in chocolate. However the focus here is on the Chocolate-Dipped Peanut Butter Bugles.
If you’ve ever purchased Bugles before, you may have noticed that some have good openings, while others have collapsed openings. For this recipe I needed the ones with the good openings, pictured below on the right.
I’ve determined that approximately 3 grams of the peanut butter mixture is the perfect amount to “stuff” into a Bugle. Which equates to 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. Don’t press too hard or the Bugle will break.
To dip the filled Bugles in chocolate, first 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 of sweet, salty, and crunchy goodness. Yum!
If you’re looking for some more tasty treats dipped in chocolate check out my Chocolate Billionaires, Chocolate Covered Roasted Pecans,or Chocolate Pecan Toffee Clusters.
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Chocolate-Dipped Peanut Butter Bugles
Ingredients
- 1 package Original Bugles
- ½ cup unsalted butter, room temperature
- 18 ounce jar extra crunchy peanut butter
- 4 cups (1 pound) confectioners' sugar
- 1 cup chocolate melting wafers*
Instructions
- Line two large baking sheets with parchment paper or wax paper. Set aside.
- Carefully select the 4 dozen Bugles with large openings. Set aside.
- Beat peanut butter and butter in a medium bowl with electric mixture until smooth. Add confectioners sugar. Beat on low to begin to combine the ingredients. Finish by kneading by hand until thoroughly mixed. Mixture will be crumbly. Roll into small balls (3 grams); stuff into openings of Bugles and place on prepared pan.**
- Meanwhile, melt chocolate wafers in the top of a double boiler set over simmering water; stir until smooth. Holding the Bugle by the pointed end, dip into chocolate, covering the peanut butter mixture. Let excess chocolate drip off. Place on prepared pan. Let cool completely.
- Store in airtight container. Yield: As many as youwant to make.
- *Note: May use 1 cups semi-sweet chocolate chips melted with ½ teaspoon shortening in place of chocolate candy coating.
- **Use remaining peanut butter mixture to make peanut butter balls.
