Kids and adults will love these Halloween Mummy Pops made with dark chocolate brownies and cream cheese dipped in white chocolate.
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Recently I hosted a Halloween Theme Bunco Party and one of the desserts I made were these Mummy Pops. They're super easy to make. a lot of fun and everyone loved them!
Halloween is our oldest daughters favorite holiday. She just loves decorating and dressing up. So when I drew October for hosting bunco I thought "no sweat!".
That is until she moved to Florida this past August and took all of her decorations with her. It's okay. What I couldn't do with my decorating I made it up for it in the food I served.
All of the food I made for this party is in another post under theme parties, but I couldn't wait to share this easy dessert with Halloween coming.
These Mummy Pops were delicious and made for a rich, chocolatey treat!
Equipment
- Mixing Bowls
- 7x11 Baking Pan
- Food Processor
- Baking Sheet
- 2-Tablespoon Cookie Scoop
- Microwave Safe Bowl
- Decorative Paper Straws (black, white, or orange)
Ingredients Needed
For this recipe you'll need the following ingredients:
Brownie Mix: I always use Betty Crockers Supreme Triple Chunk Brownie Mix. It's so rich and chocolatey, but you can use any mix you prefer. Also, follow the box mix for instructions on ingredients and length of time to cook. The ingredients and amounts listed in the recipe card are specifically for this brownie mix.
Large Egg
Water
Canola Oil
Cooking Spray
Cream Cheese
White Chocolate Chips: You'll need 3 cups of chips or 18-ounces of a white chocolate bar to be melted.
Mini Chocolate Chips: These are used for the eyes so you'll need two chips per mummy pop.
How to Melt White Chocolate
You need to be careful when melting white chocolate as if it's overcooked, it won't be smooth. Gradually heat up the chocolate in a microwave safe bowl no more than 15 seconds at a time.
Each time you heat it, take it out of the microwave and stir until the chocolate is smooth. If it's a bit too thick, you can also add a drop or two of canola oil to help thin it out.
How do you Make Mummy Pops?
Prepare the brownie mix as directed up to one day before you're ready to make the mummy pops.
Preheat the oven to 350 degrees F and spray a 7x11 baking pan with cooking spray. Add the box mix to a large bowl along with the egg, water and canola oil (quantities depend on the brand you use).
Place the pan in the oven and bake 26-31 minutes until the edges get crispy and the center is set. Remove from the oven, allow to cool and set for 30 minutes.
Remove the center of the brownies from the pan and place in a food processor; leaving the crispy ends to nibble on as extras. Next, add the cream cheese and pulse until a dough ball forms.
Line a baking sheet with parchment paper; then using a 2-tablespoon size scoop, portion out the dough into balls and place on the baking sheet. Repeat until all of the brownie dough is used. I got 15 pops.
Cut the paper straws in half; then place them in the brownie ball mixture and freeze for at least 1 hour up to overnight.
Remove the pops from the freezer; then melt the white chocolate according to directions. Dip each pop into the white chocolate coating all sides and place back on the baking sheet. Repeat for all. The chocolate will harden the longer it sits.
Finally, drizzle some white chocolate on top of the pop to look like a mummy and add two pieces of mini chocolate chips as eyes. Repeat for all; then keep covered in the refrigerator until ready to serve.
Storage
These Mummy Pops will last up to 5 days stored in an airtight container in the refrigerator or for up to 1 month in the freezer.
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Mummy Pops
Equipment
- 8 Decorative Paper Straws ( (black, white, or orange)
Ingredients
- 1- (17.8-ounce) box betty crocker supreme triple chunk brownie mix
- 1 large egg
- ¼ cup water
- ⅓ cup canola oil
- cooking spray
- 4 ounces cream cheese
- 3 cups white chocolate chips (or 18-ounces of a white chocolate bar)
- 30 mini chocolate chips
Instructions
- Prepare the brownie mix as directed up to one day before you're ready to make the mummy pops.
- Preheat the oven to 350 degrees F and spray a 7x11 baking pan with cooking spray. Add the box mix to a large bowl along with the egg, water and canola oil (quantities depend on the brand you use).
- Place the pan in the oven and bake 26-31 minutes until the edges get crispy and the center is set. Remove from the oven, allow to cool and set for 30 minutes.
- Remove the center of the brownies from the pan and place in a food processor; leaving the crispy ends to nibble on as extras. Next, add the cream cheese and pulse until a dough ball forms.
- Line a baking sheet with parchment paper; then using a 2-tablespoon size scoop, portion out the dough into balls and place on the baking sheet. Repeat until all of the brownie dough is used. (I got 15 pops).
- Cut the paper straws in half; then place them in the brownie ball mixture and freeze for at least 1 hour up to overnight.
- Remove the pops from the freezer; then melt the white chocolate according to directions. Dip each pop into the white chocolate coating all sides and place back on the baking sheet. Repeat for all. The chocolate will harden the longer it sits.
- Finally, drizzle some white chocolate on top of the pop to look like a mummy and add two pieces of mini chocolate chips as eyes. Repeat for all; then keep covered in the refrigerator until ready to serve.
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