Ingredients
- 6 Nutter Butter cookies
- ⅔ cup white chocolate melting wafers separated
- 12 candy eyeballs
Instructions
- Line a baking sheet with parchment paper.
- Add half the melting wafers to a small bowl and heat in the microwave for 30 second intervals, stirring between each heating session, until fully melted.
- Dip one side and the edges of a Nutter Butter into the melted candy, then set on the baking sheet.
- Top with two candy eyeballs and allow to set before moving onto the next step.
- Add the remaining melting wafers to a piping bag and heat in the microwave for 30 second intervals, gently massaging the bag between each heating session, until fully melted.
- Snip off the very end and drizzle melted candy over the coated Nutter Butters to resemble a "mummy".
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
