Ingredients
Scale
* Amounts are approximate - make as many or as few as you like by using more or less ingredients *
- 12-14 Nutter Butter cookies (the peanut-shaped ones, not the round ones)
- Approximately 1lb (16 oz) of almond bark or white candy melts
- 24-30 sugar eyeballs
Instructions
- Set out a large piece of wax paper on the counter.
- Follow melting instructions for your almond bark or candy melts as indicated on the package.
- Dip each Nutter Butter into the melted candy on both sides. You only need a thin coating and it's okay if it's not totally covered.
- Place dipped cookies onto the wax paper and immediately place two sugar eyeballs on each one.
- Let the candy set up until it's not tacky when you lightly touch it.
- Re-melt the remaining candy or almond bark and spoon into a small sandwich-sized Ziploc-style bag.
- Using scissors, nip off a tiny bit of the corner of the bag and use it to pipe the mummy wraps onto the cookies. They can be a little messy - it looks better that way!
- Let the cookies set up fully and serve. They will keep for a week or more when stored in a cool, dry place in an airtight container.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No Bake
