Snickers Stuffed Crescent Roll Mummies
Stuffed Crescent Rolls can make an easy and fun Halloween dessert! This Snickers dessert recipe is for scrumptious Snicker stuffed mummies!
Ingredients
- 8 fun size Snickers bars unwrapped
- 8 ounces crescent rolls (can of 8)
- 16 candy eyeballs
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper; set aside.
- Unroll the crescent roll dough and lay out the triangles of dough, gently stretching each one out in all directions.
- Place a Snickers on each of the triangles of dough vertically, about an inch down from the short, flat side of the dough.
- Cut the long pointy tips of the dough triangles off, about an inch below the bottom of the Snickers. Reserve those pieces of dough for later.
- Cut horizontal strips in the dough along the left and right sides of the Snickers.
- Fold the top piece of dough up and wrap the long strips around the outer edges of the candy bar, gently pressing to seal them closed. Do the same with the bottom piece of dough. Use the remaining strips to crisscross over the body of the Snickers mummy and tuck any excess dough under the mummies. Leave a small space open towards the top where you can place eyes after it bakes.
- Using the reserved pointy pieces, cut them into thin strips. Use these strips to add more bandages to each mummy.
- Place the stuffed crescent rolls about 2 inches apart on your prepared baking sheet. Bake in the preheated oven for 10 minutes, or until lightly golden brown on top. Remove the pan from the oven and let the mummies cool on the pan for a couple minutes.
- Sprinkle the tops with powdered sugar, and add two candy eyeballs to each stuffed mummy.
- Best served warm, but also delicious at room temp.
Notes
The fewer gaps in the “bandages” the less seepage you will see. If you store the snickers in the fridge before making the mummies, this may also reduce any seepage. Baking them for 10 minutes at 400°F., I did not have any seepage. (I originally tested at 375 for 15 minutes and they did seep quite a bit, so keep your eye on them.)
You can also bake these in an air fryer, I recommend air frying at 375°F. for approx 5 minutes, or until golden brown. If you do this, be sure that there are no holes in the dough on the bottom or sides of the mummies.
Best served when ooey gooey, but they still taste delicious at room temp. Store in an airtight container for up to 4 days.
Nutrition
Serving: 1 | Calories: 387cal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 359mg | Sugar: 34g | Fiber: 1g | Calcium: 53mg | Iron: 1mg