Nutter Butter Zombie Cookies

A fun way to decorate Nutter Butter Cookies for Halloween!

Ingredients

Instructions

Line a large baking sheet or workspace with parchment paper and set aside.

In a medium, microwave safe bowl, place 6 oz green candy melts with 8 individual black candy melt discs. Melt on 50% power for 1 minute, then stir. Return to microwave for 30 second intervals until candy is completely melted and smooth. Add more black discs if you'd like the color to be darker.

Using a fork, carefully dip cookies into the candy melts and with a small spatula cover the entire cookie on all sides. Tap the fork lightly against the side of the bowl to get rid of excess coating before placing the cookie on parchment paper to set. Repeat with remaining cookies.

If you are working in a cold kitchen, or this process takes too long, the candy melts will begin to harden. If this happens, simply return the bowl to the microwave for 30 seconds or more to warm them up again.

Once the cookies are cooled, remove the fruit roll ups from their outer wrapper. Using a sharp pair of kitchen scissors, cut the fruit roll ups into thin strips. Carefully peel off the plastic backing from the fruit roll up and wrap the cookie around the top and bottom. This will take several strips for each cookie. If you have trouble getting the fruit roll up to stick, use a bit of extra candy melts on the backside of the cookie to keep them in place.

Use red piping gel to create a bloodshot look on the whites of the candy eyeballs. Use the same gel to adhere the candy eye balls to your zombies between the layers of fruit roll ups.

Take the black piping gel and create mouths or empty eye sockets for your Zombie faces.

Allow cookies to harden completely before serving.

Store at room temperature in an airtight container for up to three days.