Veronica’s Edible Bone Yard for Halloween

Making deliciously spooky treats for Halloween is just another wonderful part of this fun time of year. ?Every year I try to come up with something a little different, but indulgently delectable. ?This year I came up with the Bone Yard. ?This recipe is actually two separate recipes I combined with a Halloween inspired twist.

Red Velvet Cake Skulls

• 1 box red velvet cake mix (cook as directed on box or if you are feeling?industrious?you could make it from scratch)
• 1 can cream cheese frosting (16 oz.)
• 1 package white chocolate bark
• 1 bag of black/midnight black Candy Melts
• wax paper
• Toothpicks

1. Bake cake as directed on box, cool completely, and crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (The best way is to use your hands for this. ?Messy, but totally fun for little helpers.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50 by hand or use a mini ice cream scooper to make even more.)
4. Chill for 2-3 hours.
5. Melt white chocolate in double boiler or follow the microwavable directions.
6. Roll balls in chocolate and lay on wax paper until firm.
7. Follow microwave melting directions for Candy Melts.
8. Use a toothpick to dip in the black Candy Melts and draw on the facial features.

*A short cut idea for the skulls is to buy white chocolate truffles of your choosing and simply melt dark chocolate chips to draw on features with a toothpick.

White Chocolate Covered Pretzel Bones

• 1 package white chocolate bark
• 1 bag of mixed pretzels or buy several different sizes and shapes
• wax paper

1. Melt white chocolate in double boiler or follow the microwavable directions.
2. Dip pretzels into white chocolate, covering them, then set aside on wax paper until firm

*Or you can cheat by buying white chocolate covered pretzels!

Mix skulls and bones together and spread out on a serving platter.? Add in gummy organs for additional creepiness.

Looking at my mix you’ll notice some dark chocolate balls. ?Those would be Mud Covered Innards, which means I melted down some special dark chocolate to cover some of the red velvet cake balls.

Another important thing to note for those of you who have never worked with white chocolate before. ?I found that the double boiler method worked best for smoother?consistency, but you have to add the?vegetable?shortening. ?If anyone knows of a better alternative, I’d love to hear it.