Add the red candy melting chocolate to a microwave-safe bowl and heat it in 30-second increments, stirring in between each session. I like to add a little shortening or coconut oil to the chocolate for a smoother finish.
Dip each Bugle into the red melted candy and lift out with a fork, gently tapping so the excess chocolate drips back into the bowl.
Place dipped Bugles on parchment paper and allow the chocolate to harden.
Once the hats have set, melt the white candy melts in the same way.
Take the wide end of the Bugle and dip it into the white chocolate.
Roll the dipped end in white sprinkles and place back onto the parchment paper to set.
Add a drop of chocolate to a mini marshmallow and place it on the tip of the red Bugle point. Press the mini marshmallow on top to ensure it stays stuck to the tip and allow it to dry.
Once your Santa hat Bugles are completely set, enjoy right away or add to a snack mix!
Notes
Store leftovers in an airtight container for up to two weeks. For a smooth chocolate consistency, add a teaspoon (approximately) coconut oil or shortening during the melting process. Place parchment paper on top of a cookie sheet in case you need to move the hats while they are drying.