Unwrap rice krispie treats and set aside. Place white chocolate chips in a microwave-safe bowl and microwave on half power for 2 minutes.

Stir and return to microwave for 20 seconds at a time (still on half power) stirring after each until chocolate is completely melted and smooth.

Dip rice krispie treats in the chocolate being sure to coat the front and sides (the back side can remain uncovered).

Place uncovered-side-down on a foil-lined plate or small baking sheet.

Repeat process with remaining rice krispie treats.

Transfer plate/baking sheet to fridge or freezer to cool for 2-3 minutes.

While treats are cooling, spoon melted white chocolate into a small zip lock bag.

Remove treats from fridge/freezer.

Use scissors to snip off a tiny bit of one bottom corner of the chocolate-filled bag, then drizzle chocolate in a random pattern over the treats to create the look of mummy wrapping.

Return treats to fridge or freezer for 1-2 minutes.

Pipe two dots onto each rice krispie treat to create mummy eyes. Serve or store in airtight container up to 1 week.