Milano Mummies
Super quick and easy! Grab your favorite Milanos, dip in white chocolate melts or almond bark, then drizzle on "wrappings" and pop on sprinkle eyes. Voila: the simplest yet most fun no-bake Halloween treat to make with little ones or for a party.
Servings: 15 cookies
Ingredients
- 1 (6 or 7 ounce) package Milano cookies
- 10 ounces white chocolate melting wafers such as Ghirardelli, or almond bark
- black pearl sprinkles or candy eyes
Instructions
- Unwrap the cookies. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Place the white chocolate wafers in a large liquid measuring cup and microwave in 45-second intervals on 50% power, stirring in between each burst of heat, until fully melted and smooth. (Alternatively you can do this on the stovetop in a double boiler.)
- Dip each cookie into the melted chocolate, leaving about 3/4” bare at the end. (This just makes the cookies easier to dip and also to eat.) Try to dip each cookie just once, to avoid the inside chocolate layer of the cookies melting and leaving streaks in the white. Let the excess drizzle off, then place each cookie on the lined baking sheet. Let the cookies rest for about 10 minutes, until the first layer of white chocolate is set.
- Using a spoon, drizzle more of the white chocolate back and forth over the dipped part of each cookie to create a bandaged look. Right after drizzling, press on two sprinkles or candy eyes. Let set again, then break off any excess drizzle from the edges. Enjoy!
Notes
- Storage: Dipped cookies keep well tightly-covered at room temperature or in the refrigerator for 5-6 days. Avoid storing near the stovetop or any other warm place where the chocolate could soften or melt.