Best Funny Bones Recipes

"FUNNY BONES" CAKE

Steps:

• For the filling: Beat the cream cheese and peanut butter until combined.
• Add the powdered sugar and vanilla and beat until combined.
• Beat in milk, 1 T at a time, until you reach desired consistency.
• Set aside.
• For the cake: Preheat oven to 350 degrees.
• Spray a 12 cup bundt pan with cooking spray for baking.
• Mix cake mix, oil, sour cream and eggs in a bowl. Beat 1 or 2 minutes at medium speed.
• Reserve 2 cups of the batter.
• Pour remaining batter into the prepared pan.
• Put peanut butter filling in a ring on top of batter (DO NOT ALLOW FILLING TO TOUCH THE SIDES OF THE PAN)
• Spoon reserved batter on top.
• Bake for 40-50 minutes. (Some coated pans only take 30-35 minutes).
• Cool 20 minutes and remove from pan onto wire rack.
• For the glaze: Mix powdered sugar, vanilla and lt. cream until smooth. Add more cream as needed to desired consistancy.
• When cake is cool, place on serving platter and drizzle with glaze.

FUNNY BONES CAKE RECIPE - (3.5/5)

Steps:

• FILLING: Beat the cream cheese and peanut butter until combined. Add the powdered sugar and vanilla and beat until combined. Beat in milk, 1 tablespoon at a time, until you reach desired consistency. Set aside. CAKE: Preheat oven to 350° fahrenheit. Spray a 12-cup bundt pan with cooking spray. Mix cake mix, oil, sour cream and eggs in a bowl and beat 1 or 2 minutes at medium speed. Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Put peanut butter filling in a ring on top of batter (Do Not allow filling to touch the sides of the pan). Spoon reserved batter on top. Bake for 40 to 50 minutes (some coated pans may only take 30 to 35 minutes). Cool 20 minutes and remove from pan onto wire rack. GLAZE: Mix powdered sugar, vanilla and light cream until smooth. Add more cream as needed to desired consistency. When cake is cool, place on serving platter and drizzle with glaze.

FUNNY BONES

Steps:

• 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.

FUNNY BONES

Steps:

• Line a rimmed baking sheet with parchment or wax paper.
• 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.
• 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 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.

FUNNY BONES

Steps:

• 1. Follow instructions on candy wafer pkg. to melt candy wafers.
• 2. Put one mini marshmallo on each end of pretzel sticks.
• 3. Dip each pretzel in melted candy until covered. You can use a fork to lift out pretzel. Let excess drip off.
• 4. Place on wax paper and let set to room temp.

FUNNY BONES

Steps:

• 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.