Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate-Covered Strawberry Mummies
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 767
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 5 g
- Sugar
- 83 g
- Protein
- 9 g
- Cholesterol
- 19 mg
- Sodium
- 153 mg
Turning strawberries into little chocolate-covered mummy bears is a no-bake Halloween project that’s fun, easy and just a little spooky. Skewer two strawberries together, then create ears, arms and feet with mini marshmallows. Dip the bears in milk chocolate and then add mini chips for eyes and noses. Thin ribbons of melted white candy are drizzled on for the final mummy wrappings. These creepy-cute teddies are full of personality and make a tasty fruit dessert or party snack. A streamlined ingredient list, quick steps and plenty of room for imperfections add up to a rewarding project for kids or mixed groups.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 767
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 5 g
- Sugar
- 83 g
- Protein
- 9 g
- Cholesterol
- 19 mg
- Sodium
- 153 mg
Ingredients
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Directions
Special equipment:
six 4-inch flat bamboo paddle skewers- Line a baking sheet with parchment paper and set aside.
- Place 2 similar-size strawberries with stem sides facing each other. Skewer the strawberries through the bottom strawberry but not all the way through the top one with a 4-inch flat bamboo paddle skewer (see Cook’s Note). Place on the prepared baking sheet. Repeat with the remaining strawberries and 5 more skewers.
- Place 2 tablespoons (1 ounce) of the melting wafers in a small microwave-safe bowl and microwave on high until melted, about 30 seconds. Stir until smooth; if any lumps remain, microwave again at 10-second intervals. Slice 6 mini marshmallows in half crosswise to make the ears for the bears.
- Working with one skewer at a time, dip or spread a bit of the melted candy wafers onto the cut sides of a marshmallow and adhere the halves to the top of the upper strawberry for ears. Lightly dip 2 whole mini marshmallows in the melted candy wafers and attach to the sides of the top part of the lower strawberry to form the arms. Dip 2 more mini marshmallows in melted candy and attach them to the bottom sides of the lower strawberry for the legs. Repeat the same steps with the remaining 5 skewers. If at any point the candy melts harden, microwave in 10-second intervals until warm and smooth. Refrigerate the bears until the candy melts harden, about 10 minutes. Reserve the bowl with any leftover candy in it.
- Combine the milk chocolate and coconut oil in a medium microwave-safe bowl and microwave on high, stirring at 30-second intervals, until melted and smooth, 1 to 1 1/2 minutes. Transfer the melted chocolate to a tall glass.
- Working with one skewer at a time, dip the skewer gently in the melted chocolate and use a small spoon to help completely coat the bear. Gently shake off excess chocolate and rest the bear on its back, legs and arms facing up, on the parchment-lined baking sheet. Working quickly, place 2 mini chocolate chips on the upper strawberry for eyes and use a third mini chocolate chip for the nose just below the eyes. Repeat with the remaining 5 skewers. Refrigerate until the chocolate is completely set, at least 20 minutes.
- Place the remaining white candy melting wafers (3 ounces) in the reserved small microwave-safe bowl. Microwave on high, stirring every 15 seconds, until melted. Pour the melted candy into a small zip-top resealable bag or disposable piping bag and cut a small tip off. Being careful not to cover the eyes or noses, drizzle candy in a zigzag motion over each bear so they look like little mummies. Refrigerate until set, about 5 minutes. Enjoy immediately or refrigerate in an airtight container. These are best enjoyed the day they’re made.
Cook’s Note
Round wooden skewers can sometimes spin, so we highly recommend using flat bamboo paddle skewers for this project.
