Easy 3 Ingredient Nutter Butter Ghosts for Halloween
These Nutter Butter ghosts are perfect for Halloween! With just 3 ingredients and the help of your microwave, you’ll have a fun and spooky party snack!
11Ouncebag white chocolate chips(or white melting chocolate)
48Minichocolate chips(see notes for alternatives)
Instructions
Line a baking sheet, rack, or flat work surface with wax paper or a silicone baking mat
Pour your white chocolate chips into a microwave safe bowl (a tall, deep bowl is best since we’re dipping), and cook on high for 30 seconds. Stir, then cook for another 30 seconds. If it is not smooth, add additional time in 10-15 second increments, stirring each time, until it is. Note that if you use candy melts, the needed time may differ (consult the packaging)
11 Ounce bag white chocolate chips
Hold the bottom of one Nutter Butter cookie in your hand, and dip the opposite side into the melted white chocolate, covering somewhere between ⅓ and ½ of the cookie
16 Ounce package Nutter Butter cookies
Lift the cookie out of the chocolate. Instead of tapping excess off back into the bowl, stand the cookie upright (with the undipped part against the table) and tap it gently to cause the chocolate to drip downwards and form an uneven edge
Set the dipped cookie onto the wax paper or silicone mat (choose whichever side looks cooler to face up!), then gently place 2 mini chocolate chips near the top to make eyes. Press them into the still-warm chocolate to stick them on (the same applies for candy eyes as well)
48 Mini chocolate chips
Allow the decorated cookies to cool and harden fully (about 10-15 minutes; the first ones will be ready by the time you dip the last), then enjoy!
Notes
You can make as many or as few cookies as you like, depending on the size of your crowd. This recipe adjusts easily up and down for more or less! I usually make 2 dozen at a time (the 16-ounce pack of cookies will have a few extras, but inevitably some are broken so it works out)
Mini chocolate chips are a great option for the “eyeballs” for your ghosts. However, you can also use black cookie icing, small black sugar pearls, or edible fondant eyeballs (depending what you like). Remember, you’ll need 2 per ghost you plan to make!
If you use black icing for the eyes, dot them on after the white chocolate has hardened instead, to prevent smudging
You can dip the whole cookie using a fork if you prefer the entire cookie to be coated in an even layer of white chocolate. It’s not as unique as the uneven edges, but will still look ghostly!
For a mummy Nutter Butter variation, drizzle or pipe a thin stream of additional white chocolate side to side over the initial base coating to form “bandages” wrapping the cookie!
My white chocolate took about 1 minute and 45 seconds total in a 1000W microwave to be smooth. Other wattages will vary. If your chocolate starts to seize up while dipping (if you’re making a really large batch this can happen) then just re-microwave for about 30 seconds to loosen it back up!
Store Nutter Butter ghosts in an airtight container at room temperature for up to 1 week. You may also refrigerate them if your ambient temperature is too warm for the chocolate to not melt
Serve on a spooky plate or Halloween-themed serving tray! Alternatively, wrap the cookies in cello bags or place them into small clamshell containers for to-go options and favors
Exact nutritional values will vary based on brand of ingredients and quantity consumed. Values reflect the use of all white chocolate, whereas there will be some extra. Please consider this a guideline only