Halloween Dead Bones
Quick, easy and fun recipe, only thing you need to pay attention is to prevent the marshmallows from melting in the melted white chocolate; so let melted chocolate cool a few seconds, and use a small spoon to help coat chocolate on bones.
Yield
36 servingsPrep
5 minCook
0 minReady
50 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
white chocolate chips
1 package, 2 cups |
|
| 36 | each |
pretzel sticks
and rods of various sizes |
* |
| 72 | each |
miniature marshmallows
about 1 cup |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
white chocolate chips
1 package, 2 cups |
|
| 36 | each |
pretzel sticks
and rods of various sizes |
* |
| 72 | each |
miniature marshmallows
about 1 cup |
*
|
Directions
Line a rimmed baking sheet with parchment or wax paper.
Add the chips in a double boiler over just-simmering water and melt, stirring frequently.
Once the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler, so the chocolate’s temperature doesn’t keep rising.
Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel.
Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl.
Lay the bones on the baking sheet and refrigerate for about 30 minutes to harden the chocolate.
Store in an airtight container in the refrigerator or at a cool room temperature.
