Halloween Mummy Rice Krispies Treats

Instructions

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.)

Dessert