completely melted. Remove from the heat and add the rice cereal and the remaining marshmallows. Stir until well mixed.

Transfer the cereal to a greased 13x9 baking dish and gently press into the pan. Cover with waxed paper and let stand until cool. Once cool cut into 2 x 3-inch rectangles.

Meanwhile, heat a small saucepan of water over medium-high heat, once the water begins to boil, take the pan off of the heat. Place the chocolate in a heat-proof bowl and place it over the saucepan. Allow the chocolate to melt, stirring occasionally. Once the chocolate has reached 110°F, remove it from the pan and allow the bowl and the chocolate to cool to 83°F. Place the bowl back on the saucepan of hot water and bring the temperature up to 87°F. The chocolate is now tempered and should look slightly shiny.

Dip the cereal treats into the chocolate, coating the front and sides. Place the uncovered side on a platter, repeat the process with the remaining treats.

While the treats are cooling, spoon the remaining white chocolate in a small plastic bag and trim off the pointy edge of the bag. Drizzle the chocolate in a zigzag motion over the treats to create the look of a mummy. Use the black piping gel make eyes for each mummy.

Serve immediately or the treats can be stored in a sealed plastic container for 3 to 4 days.