I’ve been meaning to make these Cocoa Krispies Bar Mummies for a couple of years now, but somehow Halloween has rolled around and either I’ve forgotten or I was already working on the Cookies and didn’t have time to run to the shops for the ingredients. But here we are: meltingly soft cocoa krispies bars (the trick is adding a bit of condensed milk) with white chocolate coating, cute little eyeballs.
Ingredients
8 cups Cocoa Krispies
1 stick (1/2 cup) butter
1 package (10 ounces, 5 1/2 cups) mini marshmallows
1/4 cup condensed milk
1 teaspoon vanilla extract
1/4 unsweetened cocoa powder
1/2 teaspoon salt
1 package (10 ounces) Ghirardelli White Chocolate Melting Wafers
mini-candy eye balls
Directions
Line a 9 x 11-inch baking pan with aluminum foil and spray with baking spray; set aside.
In a large sauce pan over medium heat, melt butter, then add mini marshmallows and cook until melted, stirring the whole time so the marshmallow-mutter mixture does not burn. Add in condensed milk, vanilla, salt and cocoa powder. Turn off the heat and continue stirring until it all comes together. Add in the cocoa krispies (note: if your sauce pan isn’t big enough, put the cocoa krispies in a large bowl and add the liquid mixture to it instead). Mix thoroughly.
Using a well-buttered spatula, or your hands, pack the mixture into the prepared pan. Chill for a minimum of 2 hours in the refrigerator, or up to overnight. Remove from the pan using the foil sling and cut into 18 rectangles (the size and shape of a granola bar). Melt white chocolate wafers in the microwave or using a double boiler and drizzle each bar so they looked “wrapped”. Add eyeballs and let harden.
