Some of us just love Halloween. And some of us also love chocolate. When the two intersect, all of our childhood dreams come true. These quick Halloween mummy treats are easy to put together and don’t require a lot of ingredients. And they’re pretty darn adorable, too.

Common Questions

How do I melt white chocolate without a microwave?

Don’t have a microwave? It sounds astounding but some of us haven’t given up the counter space just yet. Don’t fret, it can be done. White chocolate can be harder to melt than regular chocolate because it has a lower burning point. Melting at 110ºF, a gentler approach works better. So what’s a cook to do?

A double boiler will give you smooth, melted chocolate in short order. Not microwave short, but pretty darn quick nonetheless. A double boiler is a pan set on top of a smaller pan. The bottom pan gets partially filled with water and set over the heat. A bowl can be used in place of the top pot, as long as it completely covers the opening. Chop your chocolate (this speeds up the process), then dump it into the top section of your double boiler and let the warm water work its magic. Don’t let the water boil–this creates steam and moisture is the enemy of melted chocolate. Just a low simmer will work.

Stir the chocolate with a bone-dry spoon or spatula (remember…you need to avoid any moisture) until melted. Remove the pot from the stove. You can dip your mummies right into the top bowl. The residual heat of the water in the lower pot will keep the melted chocolate from cooling too quickly.

Can I make these ahead of time?

Yes. These ghoulish Halloween Rice Krispies treats can be made and stored at room temperature in an airtight container for up to 1 week. They can be frozen for up to 3 months.

What other treats could I make for a kids’ Halloween party?

Want more spooky treats that kids will love? Try these wizards’ hats cupcakes, or these spider web chocolate-covered apple slices. Wash it all down with butterscotch beer.

Write a Review

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

Nine Halloween mummy Rice Krispies treats with googly candy eyes on a black background.

Halloween Mummy Rice Krispies Treats

5 / 2 votes
Halloween mummy treats are both spooky and sweet treats that are also a cinch to make. Melt some chocolate, dip some Rice Krispie squares, and decorate. Perfect for sharing with your favorite little monsters.
David Leite
Servings12 treats
Calories247 kcal
Prep Time15 minutes
Cool5 minutes
Total Time20 minutes


  • 12 small store-bought or homemade Rice Krispies treats cut into rectangles or granola bars
  • 3 cups white chocolate chips
  • Mild vegetable oil, if needed to thin the chocolate
  • Candy eyes, sugar pearls, or tiny candy discs
  • Red edible piping gel or icing , optional
  • Black edible piping gel or icing


  • Dump chocolate chips into a microwave-safe bowl and zap at 50 percent power for 90 seconds. Stir. Continue to microwave at 50 percent power in 20-second increments, stirring after each zap, until chocolate is melted and smooth.

    ☞ TESTER TIP: Depending on the quality of your white chocolate, you might need to thin it with a bit of oil. Slowly dribble in oil until you get a dipping consistency.

  • Dip Rice Krispie treats or granola bars in chocolate, taking care to fully coat the front and sides. (Their behinds don't need to be coated.) Place treats, uncovered side down, on a small parchment-lined baking sheet. If using candy eyes, sugar pearls, or candy discs, press them into the chocolate to set.

    ☞ TESTER TIP: If you find it awkward to dip the treats into the bowl of melted chocolate, transfer some of the chocolate to a small rectangular container to make dipping easier.

  • Dip and coat remaining treats. Slide baking sheet in the fridge to cool until the chocolate is firm, 5 to 7 minutes.
  • While the mummies are chilling out, spoon remaining melted chocolate into a small piping bag or resealable plastic bag.
  • Remove mummies from the fridge. Snip off a wee bit of one corner of the bag with scissors. Using light pressure, pipe chocolate in zigzag patterns over mummies to create their designer wrap look.
  • For a bloodshot look, squeeze two dots of red piping gel for eyes, then top with black piping gel.
  • The mummies can be stored in an airtight container–away from tiny hands–for up to 1 week. (Um, yeah, good luck with that.)


Serving: 1 servingCalories: 247 kcalCarbohydrates: 27 gProtein: 3 gFat: 15 gSaturated Fat: 9 gMonounsaturated Fat: 4 gCholesterol: 9 mgSodium: 41 mgFiber: 1 gSugar: 27 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 David Leite. Photo © 2021 David Leite. All rights reserved.

Recipe Testers’ Reviews

For these Halloween mummy Rice Krispies treats, I used the brown butter Rice Krispies recipe suggested in the mummy recipe. The recipe to make the bars was easy to follow and the treats were quick to make. The pink and white marshmallows made the finished treats nicely coloured and I thought the treats would look nice displayed in a cafe.

A baking tray with 12 Rice Krispie mummies, covered in white chocolate.

Once the mixture had cooled enough that the bars could be cut, I froze the resulting treats and left them to cover in white chocolate another day.

I used red food colouring to make the eyes bloodshot and I used bought black and white eyes for simplicity. I was able to coat 12 mummies with melted chocolate. The treats were very sweet and gooey, the centre bar had completely softened again after having been stored in the freezer.

When I bit into the bars some of the red food colouring got into the inside of the bar and this added to the ghoulish theme!

This Halloween Rice Krispies treats recipe is more arts and crafts than a typical recipe, so if you are one for perfection boooo-ware. I used the tried and true recipe off the back of the Rice Krispies box, but use whichever you like best.

Before you assemble the mummies, give them a chance to cool off and harden a bit. For more fun and less stress, embrace uneven mummies, unless you plan to sell them (or package them) and need a more uniform look. I ended up with a little mummy family versus clones! 

First, use as small a container for the melted chocolate as will fit the Krispies and your fingers.  You want the melted chocolate pool to be deep the entire time, this will help you get the even coating on the top and sides with minimal fuss.  I had to double dip a few because I didn’t realize the chocolate pool wasn’t deep enough for the last few Krispies. 

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. It impresses no one when I tell them I once had a job making rice krispie treats, but that is what I did, along with prepping vegetables and pulling 50 cent drafts of Leinenkugels at a little cafe in Madison, Wisconsin back in 1981. I preferred the peanut butter treats (just add 1/2 cup peanut butter to your basic recipe) and that is what I made as the base for these mummies, which I constructed with our visiting almost-5 year old. Pro tip for doing this project with under 5s–make the rice krispie treats ahead of time. The dipping and decorating were lots of fun. Instead of piping the “bandages” on the dipped bars, we just drizzled melted white chocolate from a spoon. The finished mummies looked great and tasted even better!