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Easy Nutter Butter Ghosts: Halloween at Home


  • Author: Marie Bostwick
  • Yield: Makes 24 to 30, depending on how thickly you coat the chocolate on the cookies. 1x

Ingredients

Scale
  • 24 to 30 Nabisco Nutter Butter cookies
  • 12 oz white chocolate chips
  • Miniature chocolate chips

Instructions

  1. Fill the bottom pan of a double boiler with water and place it on the stove over medium heat until it is simmering.
  2. Place white chocolate chips in the upper pan of the double boiler and put on top of the lower pan of simmering water. Stir to melt chocolate.
  3. 3) When the white chocolate is completely melted, use a teaspoon to coat each Nutter Butter cookies on both sides. Leave a little bit of the cookie uncoated at the bottom.
  4. Immediately place the coated cookie onto a sheet of parchment paper. While chocolate is still warm, press two mini chocolate chip cookie “eyes” into the ghost.
  5. Make ghosts one at a time. Allow the chocolate to cool completely before eating or removing from parchment.
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