Time for one more party post before Halloween! I hope your plans are made and costumes are assembled. I’ve decided to be the goddess of Autumn this year. Is that a weird thing? Maybe. But, I’m really digging all the red and gold this fall and decided to let it inspire me.
Speaking of inspiration, let’s talk about more adorably spooky Halloween treats. Today I bring you White Chocolate Bones. Are you familiar with those white chocolate covered pretzels called Flipz? We went through a phase in my house a few years back where they were a serious addiction. I had to stop buying them because we would just demolish a container of them at a ridiculous speed. These Halloween treats? Just like homemade Flipz, but holiday specific so I won’t make them all the time.
Probably not anyways.
There is nothing complicated about this recipe, but I learned a few tricks in the making. It helps if the cookie sheet you put the freshly dipped bones on is cold. It helps the chocolate not spread all over the sheet. Also, let the chocolate in the double boiler cool until it is just a little above solid. The chocolate will slide right off your bones if it is too hot. And if you are like me and decide to add a little rum to your chocolate, it will take far longer than half an hour in the fridge to solidify.
And finally, if you don’t get the coverage of chocolate on the bones to make them completely white (like I did), just sprinkle them with some powdered sugar. What is important is that they will taste delicious either way. And while this might look like a kid snack, I’ll tell you this. Four adults cleaned out my entire batch over the course of an evening.
White Chocolate Bones
recipe from Epicurious
- 1 (12-ounce) package white chocolate chips (2 cups)
- 36 pretzel sticks and rods of various sizes
- 72 mini-marshmallows (about 1 cup)
1. Line a rimmed baking sheet with parchment or wax paper.
2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as 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.
3. Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel.
4. 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 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.
Photographs by Jessica Yager
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