Chocolate-Dipped Peanut Butter Bugles
If you make Peanut Butter Balls, reserve some of the peanut butter mixture to make these delectable little morsels. They are the perfect combination of sweet, salty, and crunchy goodness.
Servings: 30 chocolate dipped peanut butter bugles
- 1 package Original Bugles
- 1/2 cup unsalted butter, room temperature
- 18 ounce jar extra crunchy peanut butter
- 4 cups (1 pound) confectioners' sugar
- 1 cup chocolate melting wafers*
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.
Calories: 205kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 108mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Calcium: 8mg | Iron: 0.3mg