Nutter Butter Ghosts for Halloween

Sweet, crunchy Nutter Butter ghosts covered in creamy white candy coating and finished with goofy candy eyes. Almost too cute to eat. Almost.

Course Dessert - Cookies

Cuisine American

Prep Time 15

Cook Time 3

Total Time 18

Servings

Calories 192kcal

Melt the white candy melts in the microwave on 50% power, stirring every 30 seconds OR according to instructions on package.
Spoon some of the melted candy melts over the Nutter Butter cookie and let it drip down, covering the top half completely.
Add 2 of the candy eyes while the covering 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.

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.