I read a lot of dessert blogs. I find the good, the better and the bestest. But you know what I love most? It’s when the foodie (or “dessertie” as I like to call us dessert lovers) add humor to their posts. Seriously, I laugh my pants off (look at me right now, no pants) at some of these incredibly gifted and hilarious women.
Take note of our guest poster “dessertie” today from Cookies & Cups. Shelly is an admitted addict to buttercream (hello, ussss tooo!) and she rants about things completely unrelated to the amazing recipes she shares on her blog. You’ll quickly fall in love with her, and her love affair with buttercream, just as we did.
Fill a piping bag or a ziplock with the edge snipped off with the sweetened peanut butter.And then squirt it in to your Bugles.Repeat over and over…Then melt some chocolate.I used Dove Milk Chocolate because it is delicious.And I dipped ‘em.
And then I froze them.
And then I ate them up, one at a time
Recipe: Chocolate and Peanut Butter Bugles
§ 1 (7.5 oz) bag of Bugles
§ 2 (9.5 oz) bags of Dove Milk Chocolates..use whatever chocolate you most prefer
§ 1 cup creamy peanut butter
§ 1 cup powdered sugar
§ 2+ Tbsp of milk
1. In a large bowl combine your peanut butter and powdered sugar. Add milk 1 Tbsp at a time until it’s smooth. (I used 2 Tbsp)
2. Beat until smooth.
3. Using a piping bag or a ziplock with the edge snipped off pipe the peanut butter into the Bugle.
4. Melt your chocolate in the microwave for 1 minute on 50% power, stir and repeat for 15 seconds until melted.
5. Dip the peanut butter end of the Bugle into the melted chocolate and set on a wax paper lined baking sheet.
6. When all are dipped put in freezer until set and ready to eat.
I used Milk Chocolate for these, but that doesn’t set up hard, so if you prefer you can use candy melting disks or semi sweet chocolate. Also I like to eat these frozen, but you certainly don’t have to. These are best if eaten the same day you make them.
Like what you see? Show her some sugar…