Tested till perfect No-Bake Mummy Pops
No-Bake Mummy Pops
Photography by Jeff Coulson/TC Media

No-Bake Mummy Pops

This adult treat is a cross between a cake pop and a rum ball. Look for lollipop sticks and cake pop stands at bulk food stores or in the baking aisle of the grocery store. We wrapped the sticks in gauze for a mummified effect. These pops taste best when cold, so keep them in the fridge until you're ready to sink your teeth into them. For an alcohol-free version, substitute 3 tbsp cold strong coffee for the coffee liqueur.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2012

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 2 hours 30 minutes
  • Portion size 15 pieces


  • 12 12ladyfinger cookies, halved
  • 3 tbsp 3tbspcoffee liqueur, (such as Kahlúa)
  • 1-3/4 oz 1-3/4ozgood-quality dark chocolate, (such as Lindt), chopped
  • 3/4 cup 3/4cupmascarpone cheese, at room temperature
  • 1/2 cup 1/2cupicing sugar
  • 9 oz 9ozgood-quality white chocolate, (such as Lindt), chopped
  • 2 tbsp 2tbspmini black candy-coated chocolates or red candy-coated chocolates, or other tiny candies
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In food processor, pulse ladyfinger cookies until in coarse crumbs. With motor running, add liqueur. Add dark chocolate; process until finely chopped.

In bowl, combine mascarpone cheese with icing sugar; stir in crumb mixture. Cover and refrigerate until firm, about 30 minutes. Shape by about 4 tsp into 15 balls; place on parchment paper–lined plate.

In microwaveable bowl, microwave 1 tbsp of the white chocolate on medium, stirring halfway through, until melted, 10 seconds. Dip 1 end of each lollipop stick into chocolate to coat 1/2 inch (1 cm); insert dipped end halfway into top of rolled ball. Freeze until firm, about 30 minutes.

Meanwhile, in clean bowl, microwave remaining white chocolate on medium, stirring every 15 seconds, until melted, 45 seconds. Dip pops into chocolate, letting any excess drip back into bowl. Let stand until set, about 15 minutes.

Dip wooden skewer or large toothpick into remaining chocolate. Turning cake pop with 1 hand, draw long horizontal ribbons onto surface of each pop. Attach 2 mini candy-coated chocolates onto top third of each pop for eyes. Let stand in refrigerator until firm, about
30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Nutritional Information Per piece: about

cal 191 pro 3g total fat 11g sat. fat 7g
carb 20g dietary fibre 0 sugar 17g chol 30mg
sodium 29mg potassium 69mg

% RDI:

calcium 5 iron 3 vit A 3 folate 2
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