Halloween Mummy Cookie Cake Pops

We love a good Halloween party in our house. This ghoulish feast is one of the easiest parties to cater for, as really anything goes, and the gorier the food can look, the better. When there are faces to be painted and a house to be decorated, I never put myself under too much pressure where the food is concerned. Once there are a few spooky looking treats, which I generally prepare a day or so in advance, and a large bowl of some kind of punch, for the children to self-ladle into goblets, the party is in full swing. This could be why Halloween is my favourite holiday; with a little imagination, and even less expense, an evening filled with magical memories is ever so easily achievable.

Halloween is quickly approaching so, over the next couple of weeks, I'm going to share with you some of my favourite Halloween treats to make with little ones. First up, Mummy Cookie Cake Pops!

Mummy Cookie Cake Pops

These Mummy Cookie Cake Pops are so visually impressive that you’d be forgiven for thinking that they are simply for show and may not deliver on taste. I must tell you, however, that even the adults fight over these when I make them. Using just a few simple ingredients, there is little to do to create these wonderful treats. The method is straightforward, however, I must stress the importance of refrigerating the pops in between each step, to ensure they set properly. The white chocolate sets perfectly over the refrigerated pop, giving a satisfying crunch of thick chocolate when bit into, before being met by the soft truffle-like centre. They are deliciously irresistible to both children and adults alike.

Makes 20 
300g Oreo biscuits
150g cream cheese
20 cake pop sticks or wooden sticks
Sprinkle of icing sugar
50g ready-to-roll icing
200g white chocolate
40 candy eyes

  1. Using a food processor, blitz the Oreos for a few minutes, until they resemble crumbs. Add the cream cheese and continue to blend for a minute or so. The Oreos and cream cheese will combine to look almost like a ball of dough.
  2. Scoop out into a bowl, cover with cling film and pop into the fridge for an hour to stiffen up.
  3. Line a large baking tray with greaseproof paper. Take the Oreo mixture from the fridge. Take a spoonful of the mix and quickly mould into a ball using your hands. Insert a stick into the top of the Oreo ball and place on the prepared tray. Place in the fridge for at least an hour to set.
  4. Meanwhile, sprinkle a little icing sugar on a worktop and thinly roll out the piece of ready-to-roll icing. Cut into small thin strips, which will act as the mummy’s cloth wrapping. Place on a plate along with the candy eyes, ready for assembling the pops.
  5. Melt the white chocolate in a bowl over a saucepan of just boiled water. Take the pops from the fridge and dip each one into the melted chocolate. Allow excess chocolate to drip off. Then immediately stick on the two eyes and add a few strips of icing. Place upright to set, possibly in a glass filled with sugar. They will set in a few minutes. Once the chocolate is hard, place the decorated pops back onto the greaseproof paper lined tray and refrigerate for a further few hours before serving.
  6. These pops can then be stored in an airtight container in the fridge for up to 3 days. Don’t leave these pops sitting out of the fridge for too long, as they may begin to melt a little.