Description
Delightfully spooky and easy-to-make mummy-themed treats using Nutter Butter cookies coated in vanilla almond bark, decorated with mini candy eyes and drizzled for a mummy effect. Perfect for Halloween parties or a fun kids’ snack.
Ingredients
Ingredients
- Nutter Butter cookies – 1 cookie
- Vanilla almond bark or white candy melts – approximately 4 oz
- Mini candy eyes – 2 per cookie
- Squeeze bottle (for drizzling almond bark)
Instructions
- Melt almond bark: Melt the vanilla almond bark or white candy melts according to the package directions, either by microwave heating in short bursts or using a double boiler, until smooth.
- Dip cookies: Dip each Nutter Butter cookie into the melted almond bark, ensuring it is fully coated. Gently shake off any excess coating to avoid thick layers. Place the coated cookies on wax paper to prevent sticking.
- Attach candy eyes: While the coating is still wet, carefully place two mini candy eyes on each cookie to resemble the mummy’s eyes. This will help them adhere properly.
- Allow to set: Let the coated cookies sit at room temperature until the almond bark hardens and sets completely, about 10-15 minutes.
- Drizzle mummy wraps: Reheat any leftover almond bark to ensure it is fluid, then transfer it into a squeeze bottle. Drizzle it back and forth over the cookies in thin lines to mimic wrapped mummy bandages.
Notes
- You can substitute candy melts with white chocolate, but make sure it melts smoothly.
- Use wax paper to prevent sticking during the setting process.
- Store the finished mummies in an airtight container at room temperature to keep them fresh up to 3 days.
- Add orange or black gel food coloring to the almond bark before melting for different colored bandages.
