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      Good Food, Good Life: Halloween treats

      Chef Bud Andersen

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for Halloween treats.

      Skeleton Bones Ingredients36 ea skinny pretzel sticks72 ea marshmallows, small12 oz white almond barkPreparationLine 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 BonesIngredients36 ea skinny pretzel sticks72 ea marshmallows, small12 oz white almond bark

      PreparationLine 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.