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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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