Nutter Butter Mummies
Crunchy Nutter Butter mummies feature cookies dipped in creamy white chocolate that get an adorable makeover with candy eyes and white chocolate bandages!
Servings: 24 cookies
Equipment
- mixing bowls
- rubber spatula
- baking sheet pan
- silicone baking mat
Ingredients
- 1 (16 oz) package Nutter Butter cookies
- 2 cups white chocolate chips divided
- 3 tbsp vegetable oil divided
- 1 (1 oz) package mini candy eyes
Instructions
- In a microwave safe bowl, combine 1 cup white chocolate chips and 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Dip each Nutter Butter cookie three quarters of the way into the melted chocolate, scraping any excess chocolate off the back. Place onto a baking sheet lined with parchment paper or a silicone mat.
- Add two candy eyes onto each dipped Nutter Butter before the chocolate sets, then transfer to the fridge or freezer for 5-10 minutes or until the chocolate has hardened.
- In the meantime, combine remaining chocolate chips with 1 tbsp vegetable oil in another microwave safe bowl. Microwave in 30 second intervals, stirring in-between, until smooth.
- Transfer the melted chocolate to a Ziploc bag, snip a tiny piece off one corner, then gently pipe thin lines in multiple directions across each coated cookie, making sure to avoid the eyes.
- Return to the fridge or freezer for another 10 minutes to set the chocolate drizzle. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!