Mummy Chewy Red Velvet Bars

These red velvet mummy bars are a fun and simple Halloween treat for kids of all ages. The chewy bar layer is constructed using a red velvet cake mix as the foundation of the recipe, making it very simple to prepare.

The topping is a delicious cream cheese buttercream that is smeared over and then piped on to get the mummy appearance. Don’t forget about the small mummy eyes peering out from beneath. This is perfect for Halloween!

This Halloween has been a lot of fun for me, and these Mummy Red Velvet Chewy Bars are definitely bringing out the child in me. It’s a fun and simple Halloween treat for kids of all ages.

We weren’t permitted to go trick-or-treating when I was a youngster. That day, we mostly ignored. As an adult, I adore this time of year. I feel a little terrible because I do, but I prefer amusing Halloween over terrifying Halloween. Have you checked out the Glowing Ghost Tutorial yet?

Therefore, let us return to these Mummy Red Velvet Chewy Bars. They are not difficult to make. The good news is that if you’re taking it to a party, you can prepare your pan, pipe your mummies, and cut the squares ahead of time, leaving you with just one dish to transport. You’re not attempting to package cupcakes or anything like that. It’s quite portable.

The chewy bar portion is formed from a cake mix. It’s so simple that even a two-year-old could do it. I’m not joking. I used a red velvet cake mix, but you may use whatever flavor of cake you desire. Just add one egg and a stick of butter to the dry cake mix, combine, and press into a 13 x 9 inch pan. After that, bake for approximately 15 minutes at 350 degrees.

The key is not to bake it for any longer than that, otherwise the bars will become too hard. After they cool, you want them to stay chewy.

Cream cheese buttercream covers the top of the bars. I’m enamored with anything with cream cheese in it, and I could eat this stuff by the spoonful. (Well, I sorta did.) This buttercream will not be dazzling white since it is made with genuine butter rather than shortening. My cream cheese buttercream recipe may be found here: Recipe for Cream Cheese Buttercream

I used clear vanilla extract to avoid adding any more color, and I beat the icing for longer than normal since it tends to grow whiter the longer you whisk it. I was OK with the hue since I like the flavor of genuine butter in my buttercream.

If you want a dazzling white buttercream, you might use shortening or half shortening and half butter instead of all butter, but it will not taste as wonderful. That is all up to you.

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Supplies Needed for the Mummy Chewy Bars:

• 1 Chewy Bars Recipe (in this post after the tutorial)
• 1 Cream Cheese Buttercream Recipe
• Icing Ribbon Tip #45 by Ateco
• Bag of Piping
• Googly Candy Eyes

Making the Mummy Chewy Bars:

To begin, make a batch of chewy bars. You may start by mixing the batter with a mixer, but you’ll eventually need to get your hands in there. It’s a thick batter, and that’s about the only way it’ll be completely combined.

You’ll obviously need clean hands for this, and you’ll also want to coat your hands with nonstick cooking spray or slather on some shortening to prevent the batter from sticking to them.

After well combined, pour the batter into a greased 13 x 9 inch baking pan. Be careful to butter the pan.

After that, bake it for approximately 15 minutes at 350 degrees. I cooked them a few of times and found that 15 minutes was the maximum time since any more would cause them to firm up too much as they cooled.

Let it aside to cool fully while you prepare the buttercream.

When you’ve made your cream cheese frosting, apply it on top of the cooled bars. But, make sure the bars have totally cooled.

Refrigerate the remaining cream cheese buttercream for around 20 to 30 minutes before piping to let it to firm up. The cream cheese icing has a propensity to soften.

You may add your candy eyes while your buttercream is cooling. I did this by scoring the bars into squares. Just drag a toothpick over the frosting. This was done so I could estimate where each mummy would be. Thus I understood how far apart to space the pairs of eyeballs. Does it make sense?

Just put mummy eyes to each square now.

When your buttercream has firmed up somewhat (but not hardened), transfer it to a piping bag fitted with a ribbon frosting tip. You are free to use whichever flat ribbon tip you wish. The Ateco #45 advice worked well for me.

All that remains is to pipe the strips onto the mummies. I worked on one square at a time so that each mummy had its own covers and still looked excellent when the squares were sliced and served. Pipe the strips in a random manner. These should be chosen at random.

By the way, the cream cheese frosting recipe creates enough to cover an 8-inch round, layer cake, so you’ll have plenty left over. It is in no way a negative thing in my opinion. In fact, put it in a dish, label it with “vegetables,” and store it in the back of the fridge. Nobody will meddle with it, and you may slip some spoonfuls in here and there. I’m not going to tell.

After you’ve completed piping, just place the whole thing in the fridge until the party. Pull them out approximately 30 minutes before the party to allow them to reach room temperature. Nevertheless, since the cream cheese buttercream is perishable, any leftovers should be refrigerated.

Aren’t they adorable? And very simple to assemble. Remember, you can use whatever cake mix flavor you choose; I simply chose red velvet because I believe it makes the mummies seem creepier.