Halloween Treats: Mummified Cocoa Pops Treats
While I’m more of a savoury person than sweet, I can’t resist making a few bakes and sweet treats to celebrate my two favourite ‘holidays’ (to use the American term) that fall as the weather gets colder, outfits get cosier and we’re not yet into the grey slush of January: Halloween and Christmas. As all the ghoolies and ghosties will be coming out to play on Tuesday (and most people will be celebrating this weekend) I thought I’d throw together a simple twist on childhood rice krispie treats so that you too can get your spook on!
For a chocolatey rice krispie treat, cocoa pops work perfectly. Also, there is the added bonus that if you can only get a mixture of pink and white mini marshmallows, rather than just white, you’ll hardly notice the odd, orangey-pink tinge the mixture gives your treats (though they still taste totally delicious!) A pinch of sea salt in the mixture makes up for the fact you’re about to douse them in sweet white chocolate ‘bandages’, and decorate them with black and red writing icing eyeballs, sutures and blood spatters (which are also quite useful for covering up where you’ve been less than steady doing the eyeballs!)
Use whatever brownie pan you already have (I used the one I got free with two packs of Stork Margarine for £2 – it is fantastic value, as the margarine has dates on it until the end of December, and you’ll need some to make my Mummy’s Mince Pie recipe!), and you’ll make 8 krispie mummies. They’ll keep well in a sealed container for a couple of days, but my flatmates went crazy for them and they barely lasted 24 hours!
- 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.
A few more items for your spooky Halloween feast this weekend: Bloody Axeman Snacks, Slimy Pea Pesto Whole Wheat Penne, Miniature Jelly Pumpkins, Homemade Halloween Party Rings. Also, be sure to check out my ‘Fright Night’ Pinterest board for more recipe ideas, Halloween cocktails, costume and decoration ideas!