Delightful cream filled sponge cakes covered in a rich vanilla flavored candy coating and festively decorated to look like cute little mummies, perfect for your Halloween parties or handing out to friends and neighbors.
1 lb. Marie's Candies White Wafers
16 Candy Eyes
8 Medium Candy Sticks (4 to 5 inches long)
*Candy eyes and sticks are available for purchase at Marie's Candies upon request
Unwrap 8 Twinkies and place on a baking sheet lined with wax paper.
Place White Wafers
in a microwave-safe bowl and microwave in 15 second intervals, stirring in between, until melted.
Dip the top 1/3 of a candy stick into the melted coating and then place it into the Twinkie. Repeat until all of the Twinkies have coating dipped sticks in them.
Place the baking sheet of Twinkies into the freezer for 15 minutes. This allows the sticks to stay firmly in place and makes dipping the Twinkies much easier.
Remove the Twinkies from the freezer and holding by the stick, dip one Twinkie at a time into the melted coating until completely covered. It may be useful to use a spoon to spoon the coating all over the Twinkie. Continue to hold the Twinkie over the bowl of coating to allow excess coating to drip off. Return the dipped Twinkie to the baking sheet and repeat until all of the Twinkies are dipped.
Pour the remaining melted coating into a Ziplock bag and cut a tiny hole in one of the bottom corners of the bag. Squeezing the bag, pipe horizontal lines onto the dipped Twinkies to resemble mummy wrappings.
While the drizzle is still wet, place two icing eye onto each Twinkie mummy.
Allow coating to dry completely before removing Twinkies from baking sheet. (Putting them in the freezer can expedite this if you are crunched for time.)
Recipe adapted from:
confessionsofacookbookqueen.com and raininghotcoupons.com