Halloween Snickers Mummy Treats
These Halloween treats wrap mini Snickers in crescent dough for a fun, spooky twist. With candy eyes and a powdered sugar dusting, they look like edible mummies. They’re quick, easy and guaranteed to vanish fast.
Servings: 8 mummies
Ingredients
- 8 fun-size Snickers bars unwrapped
- 1 Can crescent rolls
- 16 candy eyes
- 2 Tablespoons powdered sugar
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet by lining it with parchment paper, and set aside.
- Unroll the crescent roll dough and lay out the triangles of dough, gently stretching each one out in all directions.
- Place a Snickers on each of the triangles of dough vertically, about an inch down from the short, flat side of the dough.
- Cut the long pointy tips of the dough triangles off, about an inch below the bottom of the Snickers. Save those pieces of dough for later.
- Cut horizontal strips in the dough along the left and right sides of the Snickers.
- Fold the top piece of dough up and wrap the long strips around the outer edges of the Snickers, gently pressing to seal shut, do the same with the bottom piece of dough. Use the remaining strips to crisscross over the body of the Snickers mummy and tuck any excess dough under the mummies. Leave a small space towards the top open so that you can place eyes after it bakes.
- Take the extra pointy pieces that you cut off at the beginning, and cut into thin strips. Use these strips to add more bandages to each mummy.
- Place the mummies a couple inches apart on your prepared baking sheet.
- Bake for about 10 minutes or until lightly golden on top.
- Remove from the oven and let cool for a couple minutes.
- Sprinkle with powdered sugar, and place the candy eyeballs
- Best served warm, but also delicious served room temperature.
Notes
Don’t skip the cooling step: Let them cool slightly so the eyes stick well.
Seal the dough: Press it gently so it doesn’t open during baking.
Get creative: Add colored icing or spooky sprinkles.
Serve warm: They taste even better slightly gooey from the oven.
Reduce leakage: The fewer gaps in the “bandages” the less seepage you will see. If you store the Snickers in the fridge before making the mummies, this may also help lessen any seepage - however at 400°F for 10 mins, there shouldn’t be an issue.
Seal the dough: Press it gently so it doesn’t open during baking.
Get creative: Add colored icing or spooky sprinkles.
Serve warm: They taste even better slightly gooey from the oven.
Reduce leakage: The fewer gaps in the “bandages” the less seepage you will see. If you store the Snickers in the fridge before making the mummies, this may also help lessen any seepage - however at 400°F for 10 mins, there shouldn’t be an issue.
Nutrition
Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 215mg | Potassium: 0.04mg | Sugar: 6g | Calcium: 0.02mg | Iron: 0.001mg
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