Halloween Nutter Butters
What’s inside: a fun No-Bake Halloween Cookie recipe, these Halloween Nutter Butter Ghosts and Bats are super cute and easy for kids to help make!
Halloween Nutter Butters Recipe
While I love a good baking project (like our Zombie Guts Cinnamon Rolls), every so often you need something super quick and easy; whether it’s because you’re trying to whip something up last minute, or because you want something that the kids can help make, from start to finish.
These Halloween Nutter Butters are the perfect low-prep, no-bake, 10-minute, Spook-tacular Treat!
While we made ghosts and bats, you can use this method to make a variety of ghoulish treats: Frankensteins, cats, monsters, etc.
You can serve these candy-coated cookies on their own, or use as a delicious cupcake topper!
Ingredients
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- Nutter Butter Cookies
- White Candy Melts
- Black Candy Melts
- Candy Eyes
- Large Black Sprinkles or 1” pieces of black licorice ropes
Tip: if you don’t have candy eyes, you can just add dollops of candy melts in a contrasting color to suggest the eyes.
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Instructions
Line a baking sheet or cutting board with parchment paper. Set aside.
Place the white candy melts in a microwave-safe bowl and heat for 30 seconds, stir well, and reheat as needed until smooth and melted.
Dip a Nutter Butter cookie halfway into the white candy melts, and then use a spoon to create a drippy effect, if desired. (You can also submerge the Nutter Butter fully, however that does make it harder to convey that they are ghosts.)
Place the candy-coated Nutter Butter on the parchment paper and place two candy eyes towards the top of the candy-coated end.
Repeat with 6 Nutter Butters.
Place the black candy melts in a microwave-safe bowl and heat for 30 seconds, stir well, and reheat as needed until smooth and melted.
Dip one (flat) side of a Nutter Butter into the black candy melts.
Place the candy-coated Nutter Butter on the parchment paper and place two candy eyes in the centre of the cookie, and then place 2 black sprinkles or 2 small pieces of liquorice ropes just above.
Repeat with remaining 6 Nutter Butters.
Allow candy melts to set completely before storing or serving.
Prep Tips:
- How to store candy-coated Nutter Butters: Once the chocolate has set/hardened, store your cookies in an airtight container at room temperature for up to a week. Avoid refrigerating them, as it will cause the chocolate to sweat.
- Is there a way to elevate the flavor of these Halloween Nutter Butters? Yes, you can use white chocolate and dark chocolate instead of candy melts to make these a peanut butter and chocolate treat, if desired.
- While we often use a fork for making chocolate-covered treats, it is slightly easier to use actual chocolate-dipping tools (and definitely a little less messy).
- Nutter Butter Substitutions: If you’re making these to send to school or any other nut-free environment, you can substitute Italian-style Lady Fingers for the Nutter Butters, Milano cookies, or even wafer cookies.
More Halloween No Bake Treats:
- Halloween Marshmallow Pops
- Halloween Caramel Apples
- Pirate Cocoa Krispie Cupcakes
- Easy Halloween Pudding Cups
- Candy Corn Muddy Buddies
- Spiderweb Cookies
- Pumpkin Rice Krispie Treats
- Candy Corn Marshmallow Bars
- Pumpkin Pie Dip
Grab your free printable recipe card for our Halloween Nutter Butters recipe:
Halloween Nutter Butters
A fun No-Bake Halloween Cookie recipe, these candy-coated Halloween Nutter Butter Ghosts and Bats are super cute and easy for kids to help make!
Ingredients
- 12 Nutter Butters
- 1/2 cup White Candy Melts
- 1/2 cup Black Candy Melts
- 24 Candy Eyes
- 12 Large Black Sprinkles or 1” pieces of black licorice ropes
Instructions
- Line a baking sheet or cutting board with parchment paper. Set aside.
- Place the white candy melts in a microwave-safe bowl and heat for 30 seconds, stir well, and reheat as needed until smooth and melted.
- Dip a Nutter Butter cookie halfway into the white candy melts, and then use a spoon to create a drippy effect, if desired. (You can also submerge the Nutter Butter fully, however that does make it harder to convey that they are ghosts.)
- Place the candy-coated Nutter Butter on the parchment paper and place two candy eyes towards the top of the candy-coated end.
- Repeat with 6 Nutter Butters.
- Place the black candy melts in a microwave-safe bowl and heat for 30 seconds, stir well, and reheat as needed until smooth and melted.
- Dip one (flat) side of a Nutter Butter into the black candy melts.
- Place the candy-coated Nutter Butter on the parchment paper and place two candy eyes in the centre of the cookie, and then place 2 black sprinkles or 2 small pieces of liquorice ropes just above
- Repeat with remaining 6 Nutter Butters.
- Allow candy melts to set completely before storing or serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 106mgCarbohydrates: 34gFiber: 0gSugar: 22gProtein: 0g
Pin this No-Bake Halloween Nutter Butter recipe for a fun Halloween treat the kids can help make:
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