These spooky rice krispie treats are decorated like mummies for the perfect sweet Halloween treat.
- 50g (2 oz) Unsalted Butter
- 80g (3 oz) Mini Marshmallows
- 100g (3.5 oz) Cocoa Pops
- Large Pinch Sea Salt
- 1 x 100g (3.5 oz) Bar White Chocolate (Milkybar, obviously!)
- Black & Red Writing Icing
- Line your brownie tray or square cake tin with a double layer of cling film.
- In a large saucepan, over a low heat melt the butter and the marshmallows together until you’ve created a smooth, sticky paste.
- Stir in the cocoa pops until they’re entirely coated with the marshmallow mix, then spoon the mixture into the prepared tin.
- Press the coca pops into the corners of the tin with the back of your mixing spoon, making sure they’re spread out in an even layer. Stash in the fridge while you melt the chocolate.
- Boil the kettle and pour a few inches of boiling water into a saucepan. Set the pan over a very low heat.
- Break the chocolate into the smallest pieces you can, and place them in a heatproof glass bowl. Set the bowl over the pan of water (make sure the pan does not touch the water, you’re melting the chocolate just with the steam from the pan) and left the chocolate melt, only stirring to make sure it is melting, and to get rid of any lumps. Set the chocolate aside.
- Turn the krispie block out of the pan onto a clean chopping board and peel off the cling film. Half the block with a sharp knife, then divide each half into four long ‘mummies’. Using a spoon or a piping bag, using left to right motions decorate the bottom third of each mummy with ‘bandages’. Dot two little white eyeballs onto each one, and return the mummies to the fridge for half an hour so the chocolate can set/ you can clear up.
- Once the chocolate has set, decorate each mummy with black pupils in their eyes, sutures, bloody stitches and blood spatters.