These were 7 years in the making.
For Noah’s 1st birthday I decided to make the circus cupcakes from the “Hello Cupcake” book. It was a big project, and all hands were on deck to help cut licorice strings, attach elephant tusks, etc.
It also included the making of clown hats – cleverly created by taking Bugles, dipping them in melted chocolate and rolling them in colored sugar.
You guys – I know this is going to sound crazy but we DEVOURED those clown hats. The combination of the salty-crunchy-corny Bugles, with the sweet chocolate dip and sugar coating, well – it was addictive.
I swore I’d make them as a stand-alone snack, but feared having a bowlful of them in the house.
I was confronted with these devilish treats yet again when I made a batch of “Frozen” doughnuts for Babble a few months ago. And they were just as delicious as I remembered.
Only three ingredients, and you too can be devouring these salty-sweet, creamy-crunchy snacks!
Just don’t wait 7 years!
4 ounces (about half a 7.5-ounce bag) Bugles
one bag (about 12 ounces) white chocolate melting wafers
assorted sprinkles and sanding sugar (I preferred the “crunch” of the sugar – feel free to use whatever you like)
Line 2 baking sheets with foil or parchment paper – set aside. Place the sprinkles in a bowl.
Melt the chocolate in the top half of a double boiler set over barely simmering water. Working with four Bugles at a time, place in the melted chocolate and use a fork to turn and coat evenly. Place one Bugle at a time on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Transfer the Bugles to the bowl of sprinkles and use a spoon to cover completely. Transfer to your prepared baking sheet and repeat with remaining ingredients.
Let set till chocolate is hardened, then transfer to an airtight container. Store (*snicker*) at room temperature.
This delicious recipe brought to you by Sheri Silver