- Makes 15 mummy faces - Ready in 2 hours 30 minutes (includes 2 hours of setting time) -
Gather together…
70g butter (sliced).
80g (4 1/2 tbsp) golden syrup.
135g white cooking chocolate (broken up into squares) - 'cooking chocolate' melts far more easily than regular chocolate and is much less likely to shock and split. Sainsbury's own-brand cooking chocolate is sold in foil and card (so is plastic-free), Green & Black's cooking chocolate is plastic-free AND palm oil-free, but is too pricey for me to use regularly.
135g (4 heaped cups) rice krispies breakfast cereal (supermarket own versions are available and ideal).
Serve with...
100g white cooking chocolate (broken up into squares) - as above try and choose 'cooking chocolate' which is plastic free, and maybe even palm-oil free too.
30 x edible sugar craft eyes (available in packs of 50 eyeballs from these Supermarkets, or Amazon or from Hobbycraft) to decorate. We didn't have quite enough eyeballs, so some of our creations were cyclops mummies!
Get cooking…
1. Boil a 1/4 full kettle of water.
2. Into a heat-proof medium-large bowl, weigh out 70g of butter (sliced), 80g (4 1/2 tbsp) of golden syrup and 135g of white cooking chocolate (in chunks). The bowl needs to be a good size as you will be adding the rice krispies to it too shortly.
3. Put the boiling water into a saucepan on the hob and heat it gently to keep it simmering. On top of this pan place the medium-large heat-proof bowl. This 'bain marie' set-up will gently melt the ingredients. DON'T be tempted to just melt them in a saucepan as the mixture WOULD stick and burn to the base.
4. Once fully melted, turn off the hob and carefully remove the heat-proof bowl from the saucepan. Leave the bowl to cool slightly for 3 minutes, so you don't burn yourself when handling it.
5. Meanwhile use butter to grease (REALLY WELL) an 9 inch x 9 inch (and at least 2 inches deep) / 23cm square baking tray. Or you can use a rectangular tray, roughly 30cm x 20cm x 5cm in size. It does need to be a nice deep tray.
6. To the slightly-cooled bowl, add the 135g (4 heaped cups) of rice krispies and stir gently-but-well to coat them in sticky mixture.
7. Spoon the sticky mixture into the WELL GREASED tin and press it down firmly with the back of a metal spoon, making sure the corners are especially well packed down and that the surface is level.
8. Leave the tin to set in a cool place / in the fridge (if you can fit it in!) for 1 hour. Meanwhile wash the heat-proof bowl as you will need to use the 'bain marie' chocolate-melting method again later.
9. After the hour has passed and the mixture has set, up-end and firmly tap the tin to remove the rice krispie slab and (on a chopping board) use a sharp knife to cut it up into rectangles (a 9 inch square tin was easy to cut into 15, as I cut 3 rows of 5).
10. Space the rectangles slightly apart from each other ready to decorate them.
11. Boil a 1/4 full kettle and set up the 'bain marie' on the hob again, to gently melt 100g of broken-up white cooking chocolate.
12. Drizzle the chocolate in roughly-horizontal stripes over each rectangle, using a deep spoon or invest in a 'decorating spoon' with a spout for more precision. Obviously you could use a plastic bag with the corner snipped off (as a tiny piping bag) but I am always on the look out for reusable options. Make sure you save a teaspoon or so of chocolate (to use as 'glue'), so you can 'glue' the eyes on.
13. Stick the eyes in position using the leftover melted chocolate and then leave to set (ideally in the fridge) for 30 minutes.
14. Enjoy! REMOVE the candy eyes if a very young child is going to eat a cupcake - all small and hard sweets pose a choking hazard. Eat these rice krispie chocolate-drizzled mummies up within three days, keep them in an airtight container during that time.
This recipe was adapted from Nigella's Chocolate Rice Krispie Squares recipe.