Halloween Dark Chocolate Crispies
An easy, festive dessert combining dark chocolate crispies with "mummy" icing and Halloween Googley Eyeballs!
For Dark Chocolate Crispies
- 4 Tablespoons unsalted butter
- 1 bag (10 oz) mini marshmallows
- ¼ cup unsweetened cocoa powder
- 4 oz dark chocolate chopped
- 5 cups cereal such as plain Cheerios
- ¼ cup millet
- 1 teaspoon vanilla
- flaky sea salt, for topping
For "Mummy" Icing
- 1 cup powdered sugar
- 1 Tablespoon meringue powder
- 1 ½ Tablespoons water
Make your Dark Chocolate Crispies
Grease an 8x8in. pan and line with parchment paper. Set aside.
Melt the butter in a large pan over medium heat. Add mini marshmallows, cocoa powder, and chopped dark chocolate. Stir constantly until melted and smooth.
Add 1 teaspoon vanilla, stir to combine.
Add 5 cups cereal, millet, and stir to fully coat. This will be messy!
Transfer to the prepared pan. Cover with wax paper and press hard to form the crispies (this is what holds them together!). You can also press with the base of a sturdy glass.
While warm, sprinkle with flaky sea salt. Let sit for 2 hours to cool before slicing.
Make your "Mummy" Icing
Combine 1 cup powdered sugar with 1 Tablespoon meringue powder in a small bowl. Add 1 Tablespoon water and stir to combine. If needed, add up to ½ Tablespoon more, stirring to combine. Keep in mind you want this icing to hold its shape and not be too runny, so be careful of adding too much water!
Transfer to a piping bag and cut off a small tip. I like to place the piping bag in a tall glass, then pour in the icing to help it stay upright.
Once the crispies are cooled, cut into 16 pieces (4 x 4). Use the piping bag to create "mummy" lines on each piece and add Halloween Googley Eyeballs. Enjoy!