Easy Nutter Butter Ghosts

Nutter Butter Ghosts

Cute and easy Nutter butter ghosts are a fun and easy Halloween treat to make with your kids (or just for yourself). The hardest part is melting chocolate (and we’re going to do that in the microwave)!

*This post contains some affiliate links that as an Amazon Associate pay me a small commission at no additional cost to you. Thanks for helping keep me in flour and sugar. See my disclosure policy here.

Jump to Recipe
Nutter Butter Ghosts

I’m a big fan of making cute treats out of storebought cookies dipped in chocolate. They’re fun, easy, and don’t take all day to make. You can customize them however you want.

What we need to make Nutter Butter Ghosts:

  • 1 package Nutter Butter sandwich cookies-I like the traditional ones shaped like a peanut, I think they look more ghosty. If you’re not a Nutter Butter fan, I’m betting that Milano cookies would also make pretty good ghosts, although a little bit bigger.
  • 2 packages white Wilton Candy Melts or Girardhelli melting wafers or white almond bark. Ghosts are easy because you just need basic white, we don’t have to worry about trying to color our chocolate.
  • 1 tube black piping gel or chocolate chips (2 mini ones for eyes and 1 larger one for the mouth)
  • 1 teaspoon shortening (optional)-I sometimes use shortening to thin out the candy melts. I find that sometimes the candy melts and almond bark are too thick when melted to dip easily. I don’t usually need any shortening with the Girardhelli melting wafers.

Notes about melting chocolate:

Candy melts and other melting chocolate does not have to be tempered. It has vegetable oil instead of cocoa butter and is designed to harden on it own. Using chocolate chips or regular chocolate instead will leave you with a soft, greasy finished product so I wouldn’t use them if you can help it. If you’re looking for it in the store, melting chocolate is sometimes called compound chocolate.

How to melt chocolate in the microwave:

  • Dump candy melts in a heat proof bowl.  I think candy melts are a little on the thick side so I add in a teaspoon of shortening for each package of candy melts.  The shortening thins out the chocolate making it easier to dip.  (Note: it does increase your drying time by a few minutes, if you’re in a hurry, chill the dipped cookies in the fridge for 10 minutes) Don’t be squeamish about the shortening, we’re talking candy melts here, they are already over processed and unhealthy beyond control.  Don’t eat them every day.
  • Put bowl in the microwave and microwave for 30 seconds.  NO LONGER!
  • Get the bowl out and stir.  It won’t look like anything happened and you will be tempted to go longer next time because you find this process tedious.  DON’T DO IT!
  • Put the bowl back in the microwave and microwave for another 30 seconds.  Get the bowl out and stir again.
  • Keep doing this until the chocolate is melted.  There will be a point when it is almost melted, just a few little lumps.  Try and stir it smooth at this point.  I have noticed with the candy melts it is possible to over heat it and then the chocolate gets streaky as it dries.

Click the link in the header for a more detailed post and video on how to melt your chocolate in the microwave.

How To Make Nutter Butter Ghosts:

  1. Melt candy melts according to above directions.  I like my melted chocolate a bit thinner so I add in a teaspoon of shortening in the beginning before I melt the candy.
  2. Dip Nutter Butters in the Candy Melts.  Lay on wax paper and allow to dry (about 15 minutes). 
  3. Pipe small dots for eyes and a larger dot for a mouth. Or use 2 mini chocolate chips for eyes and a regular/large chocolate chip for the mouth.
Print

Easy Nutter Butter Ghosts

Course Dessert
Cuisine American
Prep Time 30 minutes

Ingredients

  • 1 package Nutter Butter sandwich cookies
  • 2 packages white Wilton Candy Melts or Girardhelli melting wafers or white almond bark.
  • 1 tube black piping gel
  • 1 teaspoon shortening optional

Instructions

  • Melt candy melts according to above directions. I like my melted chocolate a bit thinner so I add in a teaspoon of shortening in the beginning before I melt the candy.
  • Dip Nutter Butters in the Candy Melts. Lay on wax paper and allow to dry (about 15 minutes).
  • Pipe small dots for eyes and a larger dot for a mouth. Or use 2 mini chocolate chips for eyes and a regular/large chocolate chip for the mouth.

Notes

If you don’t want to use black piping gel, you can use 2 mini chocolate chips for the eyes and 1 large chocolate chip for the mouth.

Like dipping cookies in chocolate at Halloween? Try these Mummy Oreos or these Jack Skellington cookies!

Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!

If you loved this post, share it on Facebook or Pinterest!

Happy Baking!

Happy Baking!