- 4 tablespoons unsalted butter
- 1 ½ (10 ounce) bags mini marshmallows
- 6 cups crispy rice cereal
- 3 cups white chocolate chips
- Black gel food coloring and optional red food coloring
completely melted. Remove from the heat and add the rice cereal and the remaining marshmallows. Stir until well mixed.
Transfer the cereal to a greased 13x9 baking dish and gently press into the pan. Cover with waxed paper and let stand until cool. Once cool cut into 2 x 3-inch rectangles.
Meanwhile, heat a small saucepan of water over medium-high heat, once the water begins to boil, take the pan off of the heat. Place the chocolate in a heat-proof bowl and place it over the saucepan. Allow the chocolate to melt, stirring occasionally. Once the chocolate has reached 110°F, remove it from the pan and allow the bowl and the chocolate to cool to 83°F. Place the bowl back on the saucepan of hot water and bring the temperature up to 87°F. The chocolate is now tempered and should look slightly shiny.
Dip the cereal treats into the chocolate, coating the front and sides. Place the uncovered side on a platter, repeat the process with the remaining treats.
While the treats are cooling, spoon the remaining white chocolate in a small plastic bag and trim off the pointy edge of the bag. Drizzle the chocolate in a zigzag motion over the treats to create the look of a mummy. Use the black piping gel make eyes for each mummy.
Serve immediately or the treats can be stored in a sealed plastic container for 3 to 4 days.
- Source: Emeril's Test Kitchen
- Dish Type: Dessert
- Cuisine: American
- Cooking Method: Combination
- Occasion: Other
- Effort Level: Simple