Chocolate Marshmallow Bugles are crunchy, salty corn Bugles filled with fluffy marshmallow creme and dipped in smooth milk chocolate, then showered with holiday sprinkles. Each one tastes like a tiny s’more in a cone: crisp, gooey and sweet with a salty edge. They are a quick no-bake treat for Christmas cookie trays, movie nights and party snack tables.
How to make chocolate marshmallow Bugles: Pipe marshmallow creme into each Bugle, dip the filled end in milk chocolate melted with a little coconut oil, add sprinkles and chill 15 minutes until set.
Why You’ll Love It
- Four ingredients: Bugles, marshmallow creme, chocolate chips and a spoon of coconut oil, plus sprinkles if you like.
- No oven: the chocolate melts in the microwave.
- Makes a big batch: about 40 treats from one bag.
- Sweet and salty: the salty corn crunch keeps the chocolate and marshmallow from tasting too sweet.
Ingredient Notes
Bugles corn snacks. One 7.5-ounce bag gives about 40 cones. Pick whole ones with an open end; broken cones will not hold the filling.
Marshmallow creme. A 7-ounce jar is soft enough to pipe, unlike regular marshmallows. It stays gooey inside the cone after the chocolate sets.
Milk chocolate chips. Two cups is plenty to dip the filled end of every Bugle. Milk chocolate gives the mild, sweet s’more flavor.
Coconut oil or shortening. One teaspoon thins the melted chocolate so it coats in a smooth, shiny layer and drips off cleanly.
Ingredients
- 7.5 ounces Bugles corn snacks (1 bag)
- 7 ounces marshmallow creme (1 jar)
- 2 cups milk chocolate chips
- 1 teaspoon coconut oil, or shortening
- Holiday sprinkles, optional
How to Make Chocolate Marshmallow Bugles
1. Line the pan. Line a baking sheet with parchment.
2. Fill a piping bag. Spoon the marshmallow creme into a piping bag or zip-top bag and snip a small corner.
3. Fill the cones. Pipe marshmallow creme into each Bugle until it peeks out of the top.
4. Melt the chocolate. Melt the chocolate chips with the coconut oil in 30-second bursts, stirring each time, until smooth and glossy.
5. Dip. Dip the filled end of each Bugle in the chocolate, let the extra drip off and lay it on the parchment.
6. Decorate and set. Add sprinkles right away, while the chocolate is wet, then chill 15 minutes until set.
How to Keep the Marshmallow In and the Chocolate Shiny
Marshmallow creme is sticky and messy on a spoon, but a bag with a small snipped corner puts it exactly where you want it. Fill each cone until a little creme peeks out of the open end. That small cap is what the chocolate grabs, so the marshmallow is sealed inside once you dip.
The chocolate needs to be smooth and fluid. A teaspoon of coconut oil loosens it, and short 30-second bursts in the microwave keep it from scorching. Dip only the filled end, then lift the Bugle and let the extra chocolate drip back into the bowl. A tap of your fork on the rim helps, and it leaves a thin, glossy coat instead of a puddle around the base.
| Step | Amount or time | Why |
|---|---|---|
| Pipe the creme | Until it peeks out | The chocolate seals it in |
| Melt | 30-second bursts | Smooth chocolate that does not scorch |
| Chill | 15 minutes | The coating sets firm |
Tips for Success
Why is my chocolate thick and clumpy?
Chocolate overheats quickly in the microwave and turns thick and grainy. Stir it after every 30-second burst, and make sure the coconut oil is in the bowl from the start.
Why won’t the sprinkles stick?
The chocolate set before they went on. Shake the sprinkles over each Bugle the moment you lay it on the parchment.
Why are my Bugles messy around the bottom?
Too much chocolate pooled before you set them down. Hold each one over the bowl for a few seconds and tap off the extra before it goes on the pan.
Add Them to a Holiday Snack Mix
Once they are completely set, these Bugles are sturdy enough to toss into a bowl of holiday snack mix. They add a chocolate-and-marshmallow surprise among the salty crunch, and they look like little party horns on top.
Wait until the chocolate is fully firm before mixing, or it will smear onto everything else in the bowl. A gentle toss by hand keeps the filled ends from breaking.
Variations
- Bugle Santa hats: dip whole Bugles in melted red candy melts, then dip the wide end in white candy melts and white nonpareils, and stick a mini marshmallow on the tip with a dot of chocolate.
- Peanut butter Bugles: stuff a little sweet peanut butter ball filling (butter, peanut butter and confectioners’ sugar) into the open end instead of marshmallow, then dip it in chocolate.
- White chocolate clusters: stir a 7.5-ounce bag of Bugles and a 10-ounce can of mixed nuts into 1 pound of melted almond bark and drop it in clusters on wax paper.
Storage & Reheating
Store the set Bugles in an airtight container in a cool spot so the chocolate stays firm and the corn stays crunchy. USDA FSIS advises wrapping leftovers well. There is nothing to reheat.
What to Serve With It
Fill a snack tray with these Bugles, peanut butter and chocolate Rice Krispie treats and chocolate pecan turtle clusters. For more no-bake sweets, add caramel marshmallow Rice Krispie balls, no-bake chocolate oatmeal cookies and chocolate peanut butter Rice Krispie cups, with a few white chocolate lemon truffles for something bright.
Frequently Asked Questions
How do you get marshmallow inside Bugles?
Put marshmallow creme in a piping bag or zip-top bag, snip a small corner and pipe it into the open end of each Bugle until it just peeks out.
What chocolate is best for dipping Bugles?
Milk chocolate chips melted with a teaspoon of coconut oil or shortening give a smooth, glossy coat. Candy melts and almond bark work too.
How do you store chocolate dipped Bugles?
Keep them in an airtight container in a cool place once the chocolate has set.
Final Notes
Pipe all 40 cones before you melt the chocolate, so the dipping goes fast while it is warm and fluid. Tell me in the comments how your Bugles turned out.
Chocolate Marshmallow Bugles
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Ingredients
- 7.5 ounces Bugles corn snacks 1 bag
- 7 ounces marshmallow creme 1 jar
- 2 cups milk chocolate chips
- 1 teaspoon 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 Bugle so it peeks out of the top.
- Melt the chocolate chips with the coconut oil in 30-second bursts, stirring until smooth.
- Dip the filled end of each Bugle in chocolate, let the extra drip off and lay it on the parchment.
- Add sprinkles right away and chill 15 minutes until set.
Notes
Nutrition
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