My Dark Chocolate Dulce de Leche Bugles are perfect for your holiday treat list! Caramel, chocolate, and salty bugles are not only a delicious snack but they also look like mini cornucopias which are perfect for your Thanksgiving table.
I haven’t stepped foot in a craft store in almost a year. I had to quit cold turkey because I was spending too much time and money on them and I didn’t have room to keep storing all the crafty things I was going to get around to doing. Plus, we recently moved and the purge that happened beforehand helped me to realize I had a problem. One that has resurfaced since I walked into the Michaels two weeks ago. These Dulce de Leche Bugles are my attempt at proving that the craft store visit was for an ACTUAL RECIPE and not one I was dreaming of making in the future.
While in the store I got roped into the planner section. I know, BIG mistake. I love planners but they have to be able to break down the week into individual days with enough room to actually write appointments down and the days have to be broken down into 30-minute or 1-hour blocks. If I am to stay on top of my plans and not get distracted when I need to have it all laid out for me. The “scrapbook” type of planners never appealed to me until now. I found one that was on sale (BONUS) and I bought all the cute little stickers that say “appointment” and “workout” on them to make it even more fun. After I bought it and spent 2 hours putting it together, you know instead of actually working, I was happy with it. Then I gave myself a week before I quit writing in it. It’s week two and I am still using it. I guess it took finding the right one to get the system to work.
Check back in a month to see how it’s going and if it ended up in the recycle bin!
Dulce de Leche Bugles for fun!
While I was at the craft store I bought these pretty pumpkin sprinkles which are the whole reason I went in the first place. Oh, and I found these gold leaf tags too. No reason to have them or anything I am actually going to use them on but way too cute to pass up. That’s why you see them under the Dulce de Leche Bugles. Justification of purchase! All bloggers need props:)
Now back to the recipe. Have you ever had Bugles? A funky corn chip of sorts that is slightly salty but pretty basic.I hadn’t had them in a really long time but when I was younger I used to put them on my fingertips like olives and then eat them. The opening of them always begs for me to put something in it that is edible and not just my fingers. I immediately think of caramel when stuffing foods. Most normal human think of peanut butter but if you read my Bourbon Buckeye Post you will know why peanut butter is low down on my list. Caramel can be tough to make and work with so I usually grab some Dulce de Leche instead.
I love dulce de Leche so much that I used it in making some truffles last year. My Dulce de Leche Fireball Truffles are a huge hit and perfect for any upcoming holiday parties you might be attending.
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You can make your own Dulce de Leche by boiling an unopened can of sweetened condensed milk for 4 hours or cooking the unopened can in a crockpot of water overnight. I show you how in my Caramel Shortbread Cookie Sandwiches post when I found a can of chocolate condensed milk and about passed out! Of course, you can always buy some already made but I would not use caramel sauce as it is too runny and won’t stay in the Bugles until you dip them.
Once you have your Dulce de Leche, stuff your Bugles with it. I use a frosting bag without a metal tip but you can also use a plastic zip-top bag or a cone made from parchment paper. Or if you don’t want to do that, just stuff it with a small spoon. It might get a little messy but you can just lick off the extra. Having the Dulce de Leche in a frosting bag allows you to warm it up to make it easier to pipe. I leave the bag whole and fill it. Tie off the top and set the bag in a glass of hot water for 5 minutes. When ready, remove the bag, dry it off, cut a small opening in the tip, and start stuffing your Bugles.
Once you get all the Bugles stuffed just dip the ends in melted chocolate. Dark chocolate is my preferred dipping chocolate because I love the bitterness with the extra sweetness of the Dulce de Leche but feel free to use white or milk chocolate. These are your Dulce de Leche Bugles. If you are using your crockpot to keep your filling loose you can also use it to melt your chocolate. Just place the chocolate melting wafers or chips in a heat-safe bowl and set it on the hot water. The chocolate will stay nice a melted. Just be careful not to splash any water into the chocolate or it will seize up and that is no bueno.
Dip your Bugles and set on a baking sheet lined with parchment or a silicone mat. Sprinkle with your decorations while the chocolate is still melty and then let them set up. Or eat a few for “quality control” purposes. Chilling them in the fridge will set the chocolate faster if you are in a time crunch.
What a fun craft/treat to make with the kids! If you are busy cooking the entire Thanksgiving meal, you can keep them busy and out of your hair. When you make a few dozen dulce de leche bugles, take some pictures and tag me on social media with #MiniCornucopias and #TakeTwoTapas
My Dark Chocolate Dulce de Leche Bugles are perfect for your holiday treat list! Caramel, chocolate, and salty Bugles look like mini cornucopias!
- 7 ounces Bugles corn snacks about half a bag
- 1/2 cup Dulce de Leche homemade or premade
- 1/4 pound Dark Chocolate melting wafers
- Sprinkles and Pumpkin Candies for garnish
Prepare a baking sheet with parchment paper or a silicone baking mat.
Remove the Bugles from the bag and pick out the ones that are open and not flat.*
Warm your dulce de leche to make it easier to fill the Bugles.*
Fill the Bugles with the dulce de leche using piping bags, Ziploc bags, or a tiny spoon, and place on the baking sheet.
While you are filling your Bugles, melt your dark chocolate.*
Once your Bugles are stuffed and the chocolate is melted, dip your Bugles into the chocolate to seal in the dulce de leche.
Let cool for a few minutes and then add your sprinkles or pumpkin candies.*
If you want you can put the baking sheet with all the dipped Bugles in the fridge to speed up the setting time.
When all the chocolate is set, store in an airtight bag or container for a few days.*
*You want the Bugles that are wide open on the end so you can stuff more dulce de leche in them. You might only find about half the Bugles in the bag are open. Save the other ones for eating plain or chop them up into breadcrumbs.
*I placed my dulce de leche in a frosting piping bag, twisted the end up, and then put the bag in a glass of hot water. A crockpot works great for this and keeps it from burning. If you microwave it use half power so you don't burn it.
*I melted my chocolate in a plastic food storage container in a crockpot with a little water set on low.
*The pumpkin sprinkles are fun but feel free to use any fall-related candies or just fall-colored sprinkles.
*After a few days, the dulce de leche tends to make the Bugles a little soggy after a few days so you might want to make them closer to the time you are planning on serving them.
*If you like this recipe don't forget to rate it with some stars!