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Food Allergy Friendly

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.

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.