Nutter Butter Mummies
Quick and easy no bake Nutter Butter Mummies are the perfect Halloween Cookie!
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Servings: 32 Nutter Butter Mummy Cookies
Equipment
Ingredients
- 32 Nutter Butter Cookies (1 package)
- 24 ounces white almond bark
- 1 cup white chocolate chips
- 64 candy eyeballs
Instructions
- Melt the almond bark in a microwave-safe dish for 20 seconds and mix. Repeat until all the bark is melted.
- Dip the Nutter Butter cookies into the melted bark. Use tongs to press to fully coat the cookies. Remove the cookies and place the side without melted bark onto the parchment paper. Repeat until all cookies are dipped.
- Allow the bark to completely cool for 10 minutes.
- Once the bark is completely cooled melt the white chocolate chips in a microwave-safe dish for 20 seconds and mix. Repeat until all the chocolate chips are melted.
- Carefully spoon the melted chocolate into a plastic storage bag. Cut a small hole or poke a hole in the corner of the bag depending on how thick you want your mummy stripes to be.
- Pipe the white chocolate over the cookies in a back and forth zigzag pattern to create the look of a mummy.
- Complete the mummies by adding two candy eyes.
Notes
- The white chocolate chips are used, as there is a slight difference in color from the bark. There is enough almond bark if you don’t want to use the chocolate chips.
- Please note that every white chocolate and almond bark all have different shades and some are even identical in shade.
- Start with a small hole first and practice on a plate to see if you like the thickness.
Nutrition
Serving: 1g | Calories: 80kcal | Carbohydrates: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 12mg | Sugar: 11g
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