Allergy Friendly Mummy Bars | Biscoff Mummies

I love Halloween!

I especially love finding fun treats to make during the Halloween season that resemble all the fun characters of the time. I had seen Nutter Butter Mummies many times, and was always bummed when I saw that they used these peanut ladened cookies to make the fun treats.

Take that Nutter Butter!

Since my son is anaphylactic to peanuts and shellfish, anything peanut is definitely out of the question. For years I would always look on with envy at the cute fun things people would create out of Nutter Butter’s.

Biscoff Cookies are Peanut Free!

Then I realized that Biscoff cookies have the same similar elongated shape as the Nutter Butter’s and could be easily subbed and still look creatively resembling fun shapes and characters like mummies at Halloween time! Biscoff are peanut free, but do contain wheat and soy if that is something you are avoiding.

Vegan Option | Dairy and Egg Free!

You can use any safe white vegan chocolate to make these dairy and egg free. I used CandyQuick, which contains milk and soy because that is safe for us.

One option for vegan white chocolate, is from No Whey brand: Milkless Polar Dream White Bars.

No Whey Vegan Option…

Rule of Thumb

A typical rule of thumb for chocolate melting is to add 1 tsp of oil to every 1 lb of chocolate you are melting. You can melt it in the microwave oven, or a double boiler. This may help you in other candy making recipes.

Happy Halloween from Food Allergy P.I.!

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Allergy Friendly Mummy Bars | Biscoff Mummies

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Time to Set 15 minutes

Total Time 10 minutes

Author Food Allergy P.I.

Ingredients

• 12-16 Biscoff cookie’s
• 1 lb white melting chocolate
• 1 tsp grapeseed oil canola, coconut, or vegetable oil could be subbed
• 24-32 mini eyeballs I used Wilton brand. Top 8 free but potential for cross contamination with soy and milk.

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Instructions

1. Using a double boiler or a microwave, combine the oil and chocolate. Then slowly melt over medium-low heat (double-boiler), or at 15-30 second intervals, stirring between each heating, until chocolate is smooth. Don’t over heat or you may burn your chocolate.
2. Gently set each Biscoff cookie into the melted chocolate, and then spoon more chocolate on top, gently flipping over to full cover. It is helpful before transferring to a wax paper covered cookie sheet, to gently shake the chocolate covered cookie laying on a fork, allowing excess chocolate to drizzle back into the pan.
3. Next, gently place the mini candy eyes, by Wilton, on the top portion of the cookie, leaving just a little room for a “forehead” to have some drizzled mummy wrapping up next. I would estimate I left about 1 centimeter above the eyeballs for this purpose.
4. Finally, I used the fork to dip into the chocolate and then drizzle horizontally and then making “x’s” for a wrapped effect, both above and below the eyeballs, but not going over the eyeballs.
5. Stick the cookie sheet into the refrigerator for about 10-15 minutes to help the chocolate set.