Description
Crunchy, buttery toffee-covered Bugles topped with chocolate and cinnamon-sugar churro crumbs. A sweet and salty treat that’s surprisingly easy to make!
Ingredients
Scale
- 1 (14.5 ounce) bag Bugles Original Flavor
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semi-sweet chocolate chips
- 1/2 cup finely crushed cinnamon sugar churros (store-bought or homemade)
Instructions
- Prepare Your Baking Sheet: Line a large baking sheet (approximately 11×17 inches) with parchment paper or a silicone baking mat.
- Arrange the Bugles: Spread the Bugles in a single layer on the prepared baking sheet, close together without overlapping.
- Melt the Butter and Sugar: In a medium-sized, heavy-bottomed saucepan, combine the butter, sugar, and salt. Place over medium heat.
- Stir Constantly: Stir the mixture constantly with a heat-resistant spatula or wooden spoon to prevent burning.
- Bring to a Boil: Bring the mixture to a boil, stirring constantly. Insert a candy thermometer.
- Cook to Hard-Crack Stage: Continue cooking, stirring occasionally, until the candy thermometer registers 300°F (149°C), the hard-crack stage. This can take 8-15 minutes. Watch carefully to avoid burning.
- Remove from Heat and Add Vanilla: Once the toffee reaches 300°F, immediately remove from the heat. Quickly stir in the vanilla extract.
- Pour the Toffee: Immediately pour the hot toffee mixture evenly over the Bugles on the prepared baking sheet.
- Spread the Toffee: Using an offset spatula or the back of a spoon, quickly spread the toffee to cover all the Bugles.
- Melt the Chocolate: Melt the chocolate chips using either the microwave or double boiler method:
- Microwave Method: Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Double Boiler Method: Place chocolate in a heat-safe bowl over simmering water, stirring occasionally until melted and smooth.
- Spread the Chocolate: Once the chocolate is melted and smooth, immediately pour it over the toffee-covered Bugles. Use an offset spatula or the back of a spoon to spread the chocolate evenly over the entire surface.
- Sprinkle with Churro Topping: While the chocolate is still wet, immediately sprinkle the finely crushed cinnamon sugar churros evenly over the chocolate layer. Press lightly to adhere.
- Chill to Set: Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the chocolate is completely set.
- Break into Pieces: Once the chocolate is set, remove from the refrigerator and gently break the toffee into irregular pieces.
- Store: Store in an airtight container at room temperature.
Notes
- Use parchment paper or a silicone mat to line the baking sheet; the toffee is very sticky.
- Stir the toffee constantly while cooking to prevent burning.
- Monitor the toffee carefully as it approaches 300°F to avoid burning.
- Work quickly when pouring and spreading the toffee and chocolate, as they will start to set as they cool.
- Finely crushed cinnamon sugar churros can be store-bought or homemade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes