Nutter Butter Ghosts for Halloween
Nutter Butter ghost cookies are spooky and ridiculously easy—just three ingredients and zero baking required. Dip, add candy eyes, and you’ve got Halloween treats that disappear faster than the good candy.
Servings 12
Calories 192kcal
Equipment
Ingredients
- 12 Nutter Butter cookies the peanut shaped ones
- 10 ounces white chocolate melts
- 24 candy eyes or chocolate chips
Instructions
- Melt the white chocolate candy melts in the microwave on 50% powder, stirring every 30 seconds OR according to instructions on package.
- Spoon some of the melted white chocolate over the Nutter Butter cookie and let it drip down, covering the top half completely.
- Add 2 of the candy eyes while the white chocolate is still wet.
- Let set in a cool, dry place. Warning! If you put these in the refrigerator the black in the eyes will get smeary. I found this out the hard way.
- Store in an airtight container at room temperature until ready to serve.
Notes
Storage:
Store the cookies at room temperature in an airtight container with waxed paper or parchment between the layers. Do not freeze or refrigerate.
Tips:
- Don't overheat your candy melts! Chocolate tends to seize up if it gets too hot (sometimes beyond repair) so follow the package directions and watch it carefully.
- Make sure to add the eyes quickly, before the chocolate sets! Otherwise, they won't stick.
Nutrition
Calories: 192kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 68mg | Fiber: 0.05g | Sugar: 18g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.1mg
