Chocolate Chip Mummy Bars
These festive cookie bars are almost too cute to eat! Chocolate Chip Mummy Bars are just what your Halloween party needs. Bars are so much easier to make than individual cookies, and the “mummy” frosting adds some festive flair. Use candies for the eyes, and you’ll have the perfect spooky treat! Clabber Girl® Baking Powder ensures these bars turn out with an irresistible soft and cake-like texture.
How to Apply “Mummy” Frosting Like a Pro
Let the cookie bars cool completely before cutting them into rectangles or squares. Warm bars will melt the frosting.
2. Put frosting in a piping bag
Use white buttercream or canned frosting. Snip a small opening in a piping bag, or use a zip-top bag with a tiny corner cut off.
3. Pipe zigzagging bandages
Squeeze thin lines across each bar, moving diagonally from side to side. Vary the angles and leave little gaps so the cookie shows through. Cross some lines over others for a wrapped-bandage look.
4. Add the eyes
Press two candy eyeballs into the frosting near the upper third of each bar. Leave the eyes partly uncovered by the bandages so they stand out.
Tips for the best mummy look
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Use a piping bag rather than a knife. It gives you those thin, raised frosting strips.
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Keep the lines imperfect. Uneven, crisscrossed stripes look more like real mummy bandages.
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Chill the bars for 10–15 minutes before decorating if they’re crumbly.
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If your frosting is too thick, microwave it for just 3–5 seconds, stir, and check the consistency. It should pipe smoothly without running.
Pipe a few horizontal lines, then add diagonal lines in the opposite direction. Put the eyes slightly off-center for a cute, goofy mummy face!
Spooky Drinks to Serve with Chocolate Chip Mummy Bars
Witch’s Brew
Ingredients:
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Lemon-lime soda
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Lime sherbet
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Green food coloring, if needed
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Gummy worms
Make it: Scoop sherbet into a punch bowl, pour soda over it, and garnish cups with gummy worms.
Vampire’s Blood
Ingredients:
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Cranberry juice
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Lemon-lime soda or sparkling water
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A splash of grenadine
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Maraschino cherries
Make it: Mix the juices with soda over ice. Serve in clear cups with a cherry for a bloody-red effect.
Monster Mash Punch
Ingredients:
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Blue raspberry drink or blue sports drink
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Lemonade
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Lemon-lime soda
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Candy eyeballs
Make it: Combine the drinks in a pitcher and pour over ice. Stick candy eyeballs to the inside of clear cups with a little frosting, or float them on top.
Pumpkin Patch Creamsicle
Ingredients:
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Orange soda
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Vanilla ice cream
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Whipped cream
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Candy corn
Make it: Pour orange soda over a scoop of vanilla ice cream and finish with whipped cream and candy corn. This one pairs especially well with chocolate chip mummy bars.
Chocolate Chip Mummy Bars
Ingredients
For the Bars
- 1½ cups Brown sugar
- ½ cup Butter melted
- 2 large Eggs
- 1½ tsp Pure vanilla extract
- 1½ cups All-purpose flour
- ½ tsp Clabber Girl® Baking Powder
- ¾ tsp Member's Mark™ Sea Salt
- 1 cup Mini chocolate chips
- Candy eyes for decorating
For the Frosting
- ¼ cup Crisco® All-Vegetable Shortening
- ¼ tsp Pure vanilla extract
- Pinch of salt
- 1 cup Powdered sugar sifted
- 1-2 tbsp Milk
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch or 9×9-inch baking dish with non-stick cooking spray. Set aside.
- In a large bowl, blend the brown sugar and melted butter on high speed until smooth (about 5 minutes). Add the eggs and vanilla and mix on medium speed until thoroughly combined and creamy.
- In another bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the mixer while beating on low speed. When almost completely blended, turn off the mixer and stir in the chocolate chips by hand.
- Press the mixture into the prepared pan and bake for 24-18 minutes or until the edges are browned and the center is set. Allow to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. Once cool, flip the bars right-side up on a cutting board and cut into 8 rectangles.
- While the cookie bars are baking, make the frosting. In the bowl of a mixer, combine the shortening, vanilla and salt. Cream on med-high speed for 2 minutes. Scrape the sides of the bowl. Add the powdered sugar, one cup at a time, and blend into the shortening mixture on low-med speed. Add the milk, one tablespoon at a time, until you have reached your desired consistency.
- Decorate bars with frosting and candy eyes.
