Smash! is a favorite sweet-salty Norwegian treat. If you live in the US or Canada, the highly addictive snack can be found online or bought in Norway and carefully brought home in a suitcase.
But the crunchy delights always seem to be gobbled up too soon. Since the tiny hat-shaped snacks taste remarkably like Bugles dipped in milk chocolate, I decided to try making a DIY version.
The point of this recipe is to forgo import prices or a plane ticket. While these absolutely could be made using delicious Norwegian chocolate, I’m making them with ingredients that are readily available.
What you need:
- Lay’s Bugles (original/plain)
- Milk chocolate (chips or chopped up bar of chocolate)
- Microwaveable bowl
- Food thermometer
- Spatula
- Small tongs
Summary:
Dip Bugles into tempered milk chocolate. Carefully remove with tongs.
Place the Bugles on a sheet of baking parchment and let the chocolate set for a few minutes. When the chocolate has hardened, they are ready to enjoy!
Tempering chocolate using a microwave:
Why bother tempering the chocolate? This step is required to achieve an attractive finish and a nice snap on the chocolate, rather than ending up with a coating that eventually turns dull, grey, and with a mouthfeel that is grainy or soft and sticky.
Warning: chocolate is sensitive and burns easily. Never heat for too long or at too high a wattage.
Step 1:
Place the chocolate chips or small pieces into a microwave-safe bowl.
Step 2:
Heat the chocolate in the microwave for 30 seconds on medium-high.
Step 3:
Remove bowl and stir the chips. At first, you will barely notice a difference in texture.
Step 4:
Repeat this process 1-2 more times until you notice the chips starting to melt, though they may still retain some shape. The number of times you need to microwave the chocolate will depend on the quantity.
Once you stir the chips thoroughly and they melt completely, your chocolate is ready. Tempered milk chocolate should now be at a temperature between 84°F and 86°F / 29°C and 30°C.
If your chocolate is slightly too cool or not yet fully melted, give it another 5 to 10 seconds on medium-high.
If your chocolate is slightly too warm, stir it well until it has cooled down.
If your chocolate is significantly too warm, transferring the chocolate to another bowl will help speed up the cooling process.
Once you’ve reached the temperature of 84°F and 86°F / 29°C and 30°C, you are ready to dip!
I found dipping each Bugle individually far too laborious. Instead, I would add a dozen Bugles at a time, stir until coated, and then gingerly fish them out using mini tongs. Repeat this process until the chocolate is used up.
Place the Bugles on a sheet of baking parchment and let the chocolate set for a few minutes.
If the chocolate becomes too thick to dip, place it in the microwave on medium-high in 10-second intervals, stirring well, until it reaches a temperature between 84°F and 86°F / 29°C and 30°C again.
Chill treats in fridge to speed up the cooling process. When the chocolate has hardened, they are ready to enjoy!
