Mummy Pops

Directions

1. White Modeling Chocolate
2. Pour white chocolate into a microwave safe bowl. Heat for 40 seconds on high power. Remove and stir. Heat for 25 seconds then stir vigorously. If not melted, continue to heat at 10 second intervals, stirring in between each until melted. Allow chocolate to cool to 89-90 degrees. If you don't have a thermometer, test the chocolate by placing a small amount on your lip. It should feel cool before you proceed to the next step.
3. Stir the light corn syrup into the melted chocolate. It will get thick quickly. Pour onto a counter top (granite or marble are perfect for this job). Knead until smooth and glossy. If your modeling chocolate becomes oily due to the fact that your chocolate was too hot, you must continue to knead until it becomes smooth and glossy. Make sure your hands are cold or use a spatula to knead. If your modeling chocolate is dry, knead in a small amount of corn syrup. Wrap in plastic wrap until needed.

1. Mummy Pops
2. *If you make your own rice cereal treats press them out into a 12"x15" rectangle baking pan.
3. Use a 3" round biscuit cutter to cut 10 circles from the Rice Krispies Treats Sheet. Insert a wooden craft stick into each of the treat circles.
4. Sprinkle some powdered sugar onto your work surface. Roll out some of your white modeling chocolate to 1/16"-1/8" thick . Use a pizza cutter and ruler or a multi wheel pastry cutter to cut 1/4" wide strips. Re-roll modeling chocolate as need to create about 80 5" long strips. Set on a parchment paper lined baking sheet. Note: You can also use a pasta machine for this step. Roll out the modeling chocolate and cut into fettuccine size noodles.
5. Draw small pupils onto the M & M's with the food coloring marker. Melt confectionery coating. Heat in microwave for 45 seconds. Remove and stir. Heat for 30 seconds then stir. Heat for 10 second intervals, stirring in between each, until melted. Hold one pop by the stick and dip into melted white confectionery coating. Hold treat above bowl and let excess coating drip off. Set on a parchment lined baking sheet.
6. Immediately (as the coating is still wet), attach two eyes and lay modeling chocolate bandages across the pop in a criss-cross pattern, allowing the excess to drape at the edge of the pop onto the parchment paper. Gently press bandages into the coating to make sure they are secure.
7. Cut off the excess modeling chocolate bandages around the edges of the pop. Place pop in the refrigerator or freezer for 5 minutes to harden the confectionery coating. Repeat with remaining pops.
8. Allow pops to come to room temperature before serving. Pops will keep for up 1 month, stored in an airtight container. If using home made cereal treats, use within 2 weeks.
9. You will have excess white confectionery coating when you are finished dipping your pops, but you need enough to dip all 10 pops. Spread out any excess on a parchment paper lined baking sheet and freeze for 10 minutes. Use for another project.