From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for Halloween treats.
Skeleton Bones
Ingredients
36 ea skinny pretzel sticks
72 ea marshmallows, small
12 oz white almond bark
Preparation
Line a rimmed baking sheet with parchment paper
Assemble the bones by pushing both ends of the pretzel stick into the flat side of the mini marshmallows
Place in a double boiler over just simmering water, the almond bark
Stir the almond bark frequently over medium heat until melted
As soon as it is melted, remove the entire double boiler from the heat
Dip each "bone" into the melted bark covering completely, remove with a fork letting the excess drip back into the bowl
Lay the bones on the prepared baking sheet and refrigerate for 30 minutes until the bark hardens. Keep in an airtight container in the refrigerator.
Skeleton Bones
Ingredients
36 ea skinny pretzel sticks
72 ea marshmallows, small
12 oz white almond bark
Preparation
Line a rimmed baking sheet with parchment paper
Assemble the bones by pushing both ends of the pretzel stick into the flat side of the mini marshmallows
Place in a double boiler over just simmering water, the almond bark
Stir the almond bark frequently over medium heat until melted
As soon as it is melted, remove the entire double boiler from the heat
Dip each "bone" into the melted bark covering completely, remove with a fork letting the excess drip back into the bowl
Lay the bones on the prepared baking sheet and refrigerate for 30 minutes until the bark hardens. Keep in an airtight container in the refrigerator.
