Chocolate Bugles Recipes

FIVE MINUTE CARAMEL BUGLES

Steps:

• Measure Bugles. Set aside.
• Line baking sheet with wax paper.
• Add butter, brown sugar, and corn syrup to a large microwavable bowl. Microwave one minute. Stir. Continue to microwave in 30 second intervals until the mixture is smooth and creamy. Add baking soda and stir until combined.
• Add Bugles to butter mixture. Microwave in one minute increments, stirring after each minute. Microwave for a total of three minutes.
• Pour Bugle mixture onto wax paper.
• Put semisweet chocolate chips in a snack size seal-able bag. Leave the bag unsealed and microwave for two minutes, at half power. Seal bag and kneed until chocolate chips are completely melted. Snip a small triangle off the corner or the bag and drizzle over Caramel Bugles.
• Repeat with white chocolate chips.
• Cool completely.

CHOCOLATE DIPPED PEANUT BUTTER BUGLES

Steps:

• Fill plastic food bag with peanut butter.
• Cut small hole in corner of bag.
• Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
• Do not overfill or the filling will leak out.
• In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
• Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
• Chocolate can also be melted in the top of a double boiler.
• Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
• Place on waxed paper to dry.
• Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.

CHOCOLATE BUGLES

Steps:

• Cut a small hole in the corner of a plastic bag with peanut butter. Pipe the peanut butter into the Bugles. In a microwave-safe bowl, melt candy coating at 70% power for 1-1/2 minutes; stir. Heat 1 to 1-1/2 minutes longer or until melted; stir until smooth. Dip the filled end of Bugles halfway in coating. Place on waxed paper to dry.

CHOCOLATE COVERED BUGLES

Steps:

• 1. Cut a small hole in corner of a plastic bag; bill bag with peanut butter. Pipe the peanut butter into the bugles.
• 2. In a microwave-safe bowl; melt candy coating for 1-1/2 minutes. Stir. Heat 1 - 1-1/2 minutes longer or until melted.
• 3. Dip the filled end of the bugles halfway in the coating. Place on waxed paper to dry.

MELTED WITCH PUDDLES

Steps:

• In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

BUGLE CONES

Steps:

• In a small bowl, beat butter and confectioners' sugar until crumbly. Beat in salt and vanilla. Add milk and mix well (mixture will be stiff)., Shape into 1/2-in. balls. Place one ball on top of each Bugle. Dip tops of some or all in melted chocolate if desired. Decorate with sprinkles and/or nuts.