Nutter Butter mummies are a fun, festive, and spooky snack that is perfect for any Halloween-themed festivities! These chocolate-coated cookies are amazingly easy to prepare. There is no cooking required and they are completely ready to eat in just 10 minutes!
16ozNutter Butters(1-pound, or 1 16-ounce package)
1packagemini candy eyes
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Instructions
To get started, line a baking sheet with wax or parchment paper and set a cooling wire rack on top.
Break up your almond bark into smaller chunks and add it to a large microwave-safe bowl as well as the vegetable shortening (*see note).
Microwave the bowl in short 30-second increments, stirring in between each one.
Once the almond bark is almost completely melted, remove it from the microwave and stir it quickly until it is melted and smooth.
Take your Nutter Butters and dip them into the white chocolate so that they are completely coated. Then, set them on the wire cooling rack and stick on two eyes. Repeat with your remaining Nutter Butters and then allow the almond bark to set.
Pour your remaining almond bark into a squeeze bottle (or a storage bag with a tiny bit of the corner snipped off - *see note). Squeeze strips back and forth over the Nutter Butters to resemble the wraps on a mummy.
Allow the chocolate to completely set and then serve or store for later.
Notes
Vegetable shortening works best for making the almond bark a perfect dipping consistency as opposed to butter or other oils.
If your almond bark starts to harden in the bowl while dunking the Nutter Butters, you can pop it back into the microwave and stir it again. You may need to heat your remaining almond bark after dipping, and before transferring the melted almond bark into a squeeze bottle.
To store: Keep your mummies in an airtight container at room temperature for up to 7 days.