Spooky Mummy Rice Crispy Pops landscape image

Spooky Mummy Rice Crispy Pops

These Spooky Mummy Rice Crispy Pops are a deliciously ghoulish Halloween treat! With a healthier peanut butter caramel rice crispy bar centre all coated in a thick layer of dark chocolate and decorated with icing sugar mummies, these sweets are naturally vegan, gluten-free and so fun to make.

I am PRETTY excited to share these Halloween pops and they may be my favourite spooky creation this year… one of them anyway. If you love all things rice crispy bars, then these are for you. They have a healthier peanut butter caramel gooey centre and a thick layer of chocolate and are made easily in ice cream moulds, too.

Spooky Mummy Rice Crispy Pops on a metal tray
Spooky Mummy Rice Crispy Pops

What do these Spooky Mummy Rice Crispy Pops taste like?

These pops are very special, they are:

  • Chocolatey and rich
  • Packed with a gooey peanut butter and caramel rice crispy centre
  • Sweet but not too sweet
  • Crispy and sticky
  • Naturally vegan and gluten-free and easily nut-free
  • Fun to make with little ones
  • Ready in a few steps
  • Great for parties

If you are already convinced, you can make these right now by skipping ahead to the recipe card. Or, let’s see about the ingredients for these pops.

One half eaten Spooky Mummy Rice Crispy Pop
Spooky Mummy Rice Crispy Pops
A tower of four Spooky Mummy Rice Crispy Pops
Spooky Mummy Rice Crispy Pops

What ingredients do I need?

For the Spooky Mummy Rice Crispy Pops you only need a few ingredients:

  • Dark chocolate: as the middle part is quite sweet I prefer a dark chocolate but you can use any dairy-free chocolate.
  • Smooth peanut butter: I prefer peanut butter for the flavour but cashew or almond butter would also be great or you can use a seed butter like tahini or sunflower seed butter for a delicious nut-free option.
  • Golden syrup: I love sing maple syrup and other syrups usually, but golden syrup is best here as it is stickiest.
  • Salt: for the flavour.
  • Rice crispies: any puffed rice or other cereal will work here.
  • Icing sugar: this is for the mummy decoration on top and when mixed with the right amount of water it creates a create sticky mix to spread and pipe.
  • Sprinkles and eyes: for the decoration! I use the gluten-free and 100% vegan range from Baking Time Club (AMY20 saves you 20%).

That is it – just a few simple ingredients. For the method, melt together the peanut butter and syrup and stir together with the rice crispy pops and salt. Then pour into the chocolate covered moulds.

How do I make these Halloween pops?

While these pops are really easy to make, they do require some forward-planning.

  • First make the chocolate moulds: using a small silicone ice cream mould, spread the chocolate in and around the mould to cover all the sides. Then chill in the freezer for 10 minutes.
  • Double coat the chocolate shell: this prevents the chocolate from cracking when you lift them out of the moulds.
  • Make the rice crispy filling: in a mixing bowl.
  • Fill the chocolate shells: with the rice crispy mix. Remember to pop in the ice lolly sticks.
  • Cover the tops with chocolate: and chill in the fridge for 20 minutes or until set.
  • Carefully remove the pops from the moulds: this is where the double coated chocolate shell helps!
  • Decorate with icing sugar: to create mummy faces.

Can I make these without ice cream moulds?

Yes, you can use and shape of mould that you have like cupcake cases (follow the same method) or you can use a large lined dish. If using a dish instead of moulds, fill the dish with the rice crispy mix (like for these Vegan Protein Rice Crispy Bars) then chill this slab before slicing into small bars. Insert lolly sticks and then coat in chocolate before allowing them to set and decorating with mummy faces.

Spooky Mummy Rice Crispy Pops on a plate
Spooky Mummy Rice Crispy Pops
A stack of three Spooky Mummy Rice Crispy Pops
Spooky Mummy Rice Crispy Pops

Are these gluten-free and nut-free?

Some rice crispy mixes do contain wheat, so just watch out but a lot of them are naturally gluten-free. To make these nut-free, use a seed butter like tahini or sunflower seed butter.

How long will these Spooky Mummy Rice Crispy Pops last?

These chocolate Halloween treats are best eaten within 1-2 days as the middle rice crispy part will begin to soften but they are good for up to 5 days and it is best not to freeze them.

If you love these Spooky Mummy Rice Crispy Pops as much as I do and are looking for more Halloween treats and seasonal recipes, how about my:

Spooky Mummy Rice Crispy Pops (Vegan Gluten-Free)

  • Servings: 8-10 larger pops or 16 smaller pops
  • Difficulty: easy
  • Print

These Spooky Mummy Rice Crispy Pops are a deliciously ghoulish Halloween treat! With a healthier peanut butter caramel rice crispy bar centre all coated in a thick layer of dark chocolate and decorated with icing sugar mummies, these sweets are naturally vegan, gluten-free and so fun to make.

Ingredients

  • 360g dark chocolate, divided
  • 60g smooth peanut (or another nut/seed) butter
  • 60ml golden syrup
  • A pinch of salt
  • 60g rice crispies
  • 70g icing sugar
  • Edible sugar eyes
  • Equipment: ice cream silicon moulds

Directions

  1. Place the ice cream bar moulds in the fridge so they are cold.
  2. Melt half of the chocolate and then cover the cold moulds with the chocolate, working your way up the sides. This first time will use about half of this melted chocolate (leave a gap for the lolly stick). Freeze for 10 minutes then use the rest of this melted chocolate to do a second coat (otherwise the chocolate walls are too thin). Return to the freezer for 5 minutes.
  3. Meanwhile, melt the peanut butter and golden syrup in a large saucepan and stir until smooth. Add in the salt and the rice crispies and stir until sticky.
  4. Divide the rice crispy mix between the ice cream chocolate covered moulds and press down firmly, making a smooth top. Insert the lolly sticks and place in the fridge for 10 minutes.
  5. Melt the remaining chocolate and then pour over the rice crispy layer to seal in all around the edges and completely cover the rice crispies. Return to the fridge once more, for about 20 minutes or until the chocolate is set.
  6. Stir together the icing sugar with 1-2 tbsp of water, to form a thick drizzle and place in a piping bag. Snip the end off so you have a small hole.
  7. Very carefully remove the chocolate covered rice crispy pops from the moulds and place on a plate or tray. Pipe on the icing sugar to make a “mummy” effect and add on some edible sugar eyes or sprinkles.
  8. These pops will keep in the fridge for 3-5 days in a sealed container.
Spooky Mummy Rice Crispy Pops landscape image
Spooky Mummy Rice Crispy Pops

I look forward to hearing what you think of these Spooky Mummy Rice Crispy Pops so please let me know what you think in the comments below. If you do make these pops, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mummy pop love x

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