Mummy Nutter Butter Cookies

by Heather H. of Kitchen Concoctions:

White chocolate almond bark, white candy melts or white chocolate chips

Coconut oil or vegetable oil

Nutter Butter Cookies

Candy eyeballs

Place white chocolate in microwave safe bowl. Add ½ teaspoon of oil for every 6-9 ounces of white chocolate. Microwave for 30 seconds. Remove from microwave and stir. Return to microwave for an additional 30 seconds. Stir again and repeat heating and stirring process until chocolate is smooth and melted.

Using a fork, working with one cookie at a time, dip the entire Nutter Butter cookie in melted chocolate. Allow excess chocolate to drip off. Place dipped cookies on wax paper lined baking sheet. Drizzle additional white chocolate over cookie. You can simply do this using the fork or spoon some melted white chocolate into a piping bag with a round tip. Place two candy eyeballs on cookie.

Set cookies aside to harden completely before serving. To speed up hardening process, dipped cookies can be place in refrigerator. Store cookies in an air tight container.