Let’s talk Halloween treats for a minute. I’m super into cute Halloween treats, like this Nutter Butter Mummies recipe. I’m not into creepy treats, like hot dogs shaped like fingers.
I blame the Halloween party at my cousin’s local library that I went to when I was young. Super young, like five or six. One of the snacks was a bowl with “eyeballs” in it. Oh, they were so slimly and creepy and we were told to just hold them in our hands.
Gross enough, right?
But then they told us to eat them, and me and my cousins were not about to eat some eyeballs. No. Thank. You.
Even after my mom swore up and down that these eyeballs were just grapes with the skin peeled off, I was not having it.
Maybe that’s why all my treats are adorable.
Speaking of, don’t forget to check out our long list of Halloween treats to make to go along with these Nutter Butter Mummy cookies.
Nutter Butter Mummies Recipe
Nutter Butter Mummies Ingredients:
How To Make Nutter Butter Mummies:
Melt one third of the vanilla almond bark according to the package.
The easiest way to do this is to microwave it on high for one minute and stir, then microwave and stir at 30 second intervals until the almond bark is completely melted.
Pour the melted vanilla almond bark into a ziptop plastic bag (or a pastry bag, if you have one of those). Cut a small section of the tip of the ziptop bag.
Pipe zigzags of the vanilla almond bark across the Nutter Butter cookies. Let them cool slightly.
If the almond bark has melted while you were waiting for the cookies to cool, remelt it.
Pip zigzags of vanilla almond bark, in the opposite direction, across the Nutter Butter cookies.
Quickly, before the almond bark cools, put two candy eyes on each cookie.
Set the cookies in the fridge for about 20 minutes, until the vanilla almond bark has hardened. Pop the cookies off the mat and put them in an airtight container, then put them back in the fridge.
Repeat the entire process two more times until you’ve made all the cookies.
Keep in mind that if you’re heavy handed with the vanilla almond bark, you may get less cookies out of the recipe. And if you’re light handed, you may get more cookies out of the recipe.
If you do end up with leftover almond bark, that’s great. You can just let it cool completely, and then you can store it. It will melt again next time you need it, unlike white chocolate chips which will only melt once. So if you use almond bark, you won’t have any waste if you end up with leftover bark.
Nutter Butter Mummies: Frequently Asked Questions
Candy melts are great because they are so easy to work with. You heat them in the microwave, just like vanilla almond bark. And if you are working slowly and the candy melts harden, you can just melt them again. That won’t change the texture or consistency of the candy melts.
So, yes you can use white candy melts to make mummy cookies.
But, I wouldn’t recommend it because white candy melts taste fake. They’re not chocolate, even though so many people assume they are. They taste waxy.
And that’s find if you’re only using them as an accent. But these Nutter Butter Mummy Cookies use so much of the topping that they won’t taste good with candy melts. So vanilla almond bark is the way to go.
Store these Nutter Butter mummy cookies in an airtight container in the fridge.
They’ll last up to two months in the fridge, and that’s a really long time. So, you could make these before Halloween when you have a little free time and still be able to serve fresh tasting cookies on the holiday.
If you aren’t planning on eating these right away, you can store them in the freezer. Cookies can be stored between eight to 12 months in the freezer, according to the USDA. So I guess you could make these this year and save them until next Halloween.
But these are so good, you’ll definitely eat them way before then.
We actually have a similar version of this cookie, a Halloween Oreo Mummy Cookie tutorial on the blog. Just click that link to check out the tutorial for how to make those.
Purchase Nutter Butter Mummy Cookies:
If you really like these Nutter Butter Mummies, but you don’t want to make them, that’s okay. You can purchase Nutter Butter Mummy Cookies on Etsy. The ones we found are pictured above.
Someone made those at home. Not you, but someone. So you can still call them homemade if you need to. We’ll keep your secret.
Other cookies using Nutter Butter cookies:
This is actually not our only tutorial using Nutter Butter cookies. It is our only fall-related one, though. We also have a post on how to make Nutter Butter Ice Cream Cone Cookies.
We have a few other ideas too, like Nutter Butter flip flops, so be sure to come back to Drugstore Divas in the summer to check out that tutorial.
More Halloween Treats:
These Nutter Butter Mummy cookies are not the only Halloween treats we have on Drugstore Divas. A few of our other favorites are:
- Halloween Chocolate Bark
- 3 Ingredient Halloween Popcorn
- Halloween Pretzel Spider Webs
- Ghost Meringue Cookies (pictured above)
- Halloween Mummy Oreo Cookies
A great idea would be to make a few of these Halloween treats and display them on a large platter or wooden tray to create a Halloween charcuterie board.
- 18 oz. (9 cubes) vanilla almond bark
- 40 Nutter Butter cookies
- 80 medium-sized candy eyeballs
- Melt one third of the vanilla almond bark according to the package.
- Pour the melted vanilla almond bark into a ziptop plastic bag (or a pastry bag, if you have one of those). Cut a small section of the tip of the ziptop bag.
- Lay 14 of the Nutter Butter cookies on a silicone baking mat-lined cookie sheet.
- Pipe zigzags of the vanilla almond bark across the Nutter Butter cookies. Let them cool slightly.
- If the almond bark has melted while you were waiting for the cookies to cool, remelt it. Pip zigzags of vanilla almond bark, in the opposite direction, across the Nutter Butter cookies.
- Quickly, before the almond bark cools, put two candy eyes on each cookie.
- Set the cookies in the fridge for about 20 minutes, until the vanilla almond bark has hardened. Pop the cookies off the mat and put them in an airtight container, then put them back in the fridge.
- Repeat the entire process two more times until you’ve made all the cookies.
Amount Per Serving Calories 183Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 33mgSodium 87mgCarbohydrates 31gFiber 0gSugar 13gProtein 2g
Have you tried to make this Nutter Butter Mummies recipe? How did it go for you?