Let me start by saying that you would be hard pressed to find a less clever person than me. I literally freeze when I have to think of a snappy title, a killer comeback or an unforgettable tag line. My thinking is too rigid, too linear, too literal.
So I was kind of surprised when the idea of mummy buddies just “popped” into my head. Which I probably shouldn’t have been since we all know how obsessed I am with this particular snack.
Once I came up with the idea, however, I had to figure out how to execute. I loved the way these cuties came out last year; now I needed the right cereal. I decided that shredded wheat would be the perfect shape and texture for the mummies, so I picked up a box of the “spoon size”. But they were ridiculously small (I envisioned myself putting the eyes on with tweezers; no thank you).
So back to the store, this time for the regular (?) size – the ones that say “Original Big Biscuit” on the box.
And oh my god they were ENORMOUS. And really thick, too. I basically stood at my counter, just staring at them for a good 5 minutes. Like, now what?
Well I may not be clever but I’m super stubborn once I have it in my head to make something happen.
So I broke them in half. And then split the halves open.
And I have to admit, I’m pretty smitten.
Being clever is way overrated anyway, don’t you think?
6 Shredded Wheat “Original Big Biscuits”
2 1/2 cups white chocolate chips, divided
1/2 cup almond butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups confectioner’s sugar
48 candy eyeballs
vegetable oil, if needed
Line 2 baking sheets with parchment paper; set aside. Put the confectioner’s sugar in a medium bowl.
Break the biscuits in half (don’t worry if they’re not uniformly sized – neither are “real” mummies!). Then carefully open each half up like a clam shell. I found this easiest to do by starting at the seamed ends. You should have 24 pieces of cereal.
Melt 2 cups of the chocolate chips, the almond butter, butter and vanilla in a metal bowl set over a pot of barely simmering water – stir till smooth.
Working with one piece of cereal at a time, use a fork to coat completely with the chocolate mixture. Tap to remove any excess and place in your bowl of confectioner’s sugar, tossing gently to coat. Transfer to your prepared baking sheet and repeat with remaining cereal. If you’d like, give each piece a second coating of sugar. Let dry.
Wash and dry your metal bowl and melt the remaining 1/2 cup chocolate chips over a pot of barely simmering water. Add vegetable oil, a little at a time, till the chocolate is thinned out and “pourable”. Dip a fork into the chocolate and wave it back and forth over the cereal to create a “mummy” effect. Dab a bit of the melted chocolate onto the backs of the eyes and place on the cereal. Let set till chocolate is hardened.
This delicious recipe brought to you by Sheri Silver
For more ideas, check out my Halloween Pinterest board!