More fun with pretzels and melted chocolate! Like the pretzel lollipop ghosts, these are a tasty mix of sweet and salty. With the white chocolate coating on them, they are uniformly charming. For the best effect, heap and jumble the little bones in a bowl rather than laying them on a plate. (Although I call for white chips, this is one place where lower grade white "coating" chocolate or bark is so easy to work with that it might be worth the trade-off in taste.)
Recipe information
Yield
Makes 36 bones
Ingredients
Preparation
Step 1
1. Line a rimmed baking sheet with parchment or wax paper.
Step 2
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.
Step 3
3. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel.
Step 4
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.
Copyright © 2009 by Sharon Bowers
Photography by © Kevin Kennefick
Used by permission of Storey Publishing LLC
All Rights Reserved
