These little treats look like tiny ice cream cones and taste like a candy bar with a salty crunch. Bugles corn snacks are filled with marshmallow creme, then the tops are dipped in melted chocolate. Three ingredients, no oven, and they disappear from every party tray. Kids love helping fill them.
Why You’ll Love It
- Three ingredients. Corn snack cones, marshmallow creme and chocolate.
- No baking.
- Sweet and salty in one bite.
What You Need
- 1 bag (7.5 oz) Bugles corn snacks
- 1 jar (7 oz) marshmallow creme
- 2 cups milk chocolate chips
- 1 tsp coconut oil or shortening
- holiday sprinkles (optional)
How to Make Chocolate-Dipped Marshmallow Bugles
- Line a baking sheet with parchment.
- Spoon the marshmallow creme into a piping bag or zip-top bag and snip a small corner.
- Pipe marshmallow creme into each cone so it peeks out of the top.
- Melt the chocolate with the coconut oil in 30-second bursts, stirring until smooth.
- Dip the filled end of each cone in chocolate, let the extra drip off, and lay it on the parchment.
- Add sprinkles right away and chill 15 minutes until set.
Tips
- Pick the whole, unbroken cones for filling.
- Chill the marshmallow creme for 10 minutes so it pipes neatly.
- White chocolate tinted with food coloring works for holidays.
Serving and Storing
Store in a sealed container at cool room temperature for up to 3 days.
Frequently Asked Questions
Can I use other fillings?
Yes. Peanut butter or frosting both work.
Do they get soggy?
No, the chocolate seals the top. Keep them in a sealed container.
Can I make them ahead?
Yes, a day ahead is fine.
Chocolate-Dipped Marshmallow Bugles
Corn snack cones filled with marshmallow creme and dipped in milk chocolate. Sweet, salty and crunchy little treats that look like tiny ice cream cones.
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Ingredients
- 1 bag (7.5 oz) Bugles corn snacks
- 1 jar (7 oz) marshmallow creme
- 2 cups milk chocolate chips
- 1 tsp coconut oil or shortening
- holiday sprinkles optional
Instructions
- Line a baking sheet with parchment.
- Spoon the marshmallow creme into a piping bag or zip-top bag and snip a small corner.
- Pipe marshmallow creme into each cone so it peeks out of the top.
- Melt the chocolate with the coconut oil in 30-second bursts, stirring until smooth.
- Dip the filled end of each cone in chocolate, let the extra drip off, and lay it on the parchment.
- Add sprinkles right away and chill 15 minutes until set.
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