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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


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.

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