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Mummy Pops (with Nutter Butters)

These Nutter Butter Mummy Pops are so easy and delicious, you’ll be searching for an excuse to make them outside of Halloween! Plus, their deceptive charm and cuteness will have everyone thinking you are an expert (don’t tell them even a total amateur can pull them off)!

Nutter Butters are covered in melted chocolate and then decorated to look like mummies. So cute!

This recipe makes 32 pops, so it is great to make for a classroom or a Halloween party.

Mummy Pops (with Nutter Butters)

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Mummy Pops Ingredients

  • Nutter Butter Cookies
  • White candy melts: You can use white chocolate chips instead but don’t add the shortening and be sure to stop heating the chips when still lumpy and stir it until smooth.
  • Shortening: You can substitute butter or oil for shortening.
  • Plain M&Ms
  • Mini semi-sweet chocolate chips

Mummy Pops Ingredients

Special Tools Needed to Make this Recipe

Jumbo colored popsicle sticks: You can use plain, jumbo popsicle sticks instead, if necessary. The colored ones are a fun addition but the recipe will work without them.

Waxed paper or silicone liner

Baking sheet, optional: If you don’t use a baking sheet, you can just put the wax paper or silicone mat down on a counter or table.

Microwave-safe dish

Toothpicks

Pastry bag or sandwich bag, with a straight, flat tip, optional

Mummy Pops Recipe

How to Make Nutter Butters Mummy Cookies on a Stick

  1. Lay a piece of waxed paper or silicone liner on the countertop or on the back of a baking sheet (if it is on a baking sheet it is easier to move later if necessary).
  2. Put the candy melts and shortening together in a dry, microwave-safe dish and microwave at half power for 20 seconds at a time, stirring after each time increment. When only a few lumps remain, remove from the microwave and stir until smooth.
  3. Take each Nutter Butter cookie apart, so that each cookie is in 2 halves. Dip 1 inch of the popsicle stick into the white candy melts and place between the two cookie halves. Press the cookie halves firmly together. This acts as a “glue” to keep the popsicle inside of each cookie. Let sit for 2-3 minutes to set.
  4. If the candy melts in the bowl have firmed up, remelt at half power for 20 seconds and stir. Dip each cookie into the candy melts, holding by the popsicle stick, until they are fully coated.
  5. Quickly place 2 M&M’s to the topside of each cookie before the candy melts have hardened. To finish each eye, use a toothpick and the melted candy melts to “glue” a mini chocolate chip to the front of each M&M, making sure that some of the white chocolate is showing. It is easiest to take a small “dollop” of white on the toothpick and place it on the mini chocolate chip, leaving the chocolate chip on top, in the middle. When you place the chocolate chip on the m&m, you want a little white showing around the edges of the chocolate chip to act as a part of the eye.
  6. For the mummy “bandages:” Drizzle white chocolate over each cookie with a spoon. Extend each mummy “bandage” past the side of each cookie so that it will look more realistic. Let your mummies dry completely before serving.

Mummy Cookie Pops

Recipe Tips

When applying the mummy “bandages” you can use a spoon, a pastry bag with a straight, flat tip, or with a sandwich bag filled with melted chocolate that has a small end cut off for drizzling.

Storage Instructions

Store your Mummy Pops in an airtight container in a cool, dry place for up to 5 days. You can also freeze them for up to 6 weeks.

Nutter Butter Mummies on a Stick

What changes can I make to these mummy pops?

There are several little things you can do to personalize your mummy pops, for example:

  • You can absolutely make these with other cookies! The easiest option is to make these with some type of sandwich cookie, such as Oreos, Tuxedos, or generic sandwich cookies. However, you could also make them with any of your favorite cookies. If your favorite cookies are not a sandwich type cookie, you will just want to use the white candy melts to stick two cookies together on either side of the popsicle stick. I do recommend using cookies with at least 1 flat side so that you can get a good “glue” around the popsicle stick between the two cookies.
  • You can easily change these up by using a different color of candy melts. If you want to be really creative you could use a colored melt (like red) underneath white colored “wraps” to get a more contrasting finish.
  • You can use candy eyes instead of M&Ms and mini chocolate chips. It isn’t as fun and colorful but it is a little bit quicker.
Mummy Pops (with Nutter Butters)

Mummy Pops (with Nutter Butters)

Yield: 32 pops
Prep Time: 10 minutes
Cook Time: 2 minutes
Drying Time: 20 minutes
Total Time: 32 minutes

These Nutter Butter Mummy Pops are so easy and delicious, you’ll be searching for an excuse to make them outside of Halloween!

Ingredients

  • 1 (16 ounce) package Nutter Butter Cookies (32 cookies)
  • 1 ( 8 ounce) package white candy melts (about 1 ½ cups)
  • 1 ½ Tablespoons shortening
  • Jumbo colored popsicle sticks
  • ½ cup plain M&M’s (2 per cookie)
  • ¼ cup mini semi-sweet chocolate chips (2 per cookie)

Instructions

  1. Lay a piece of waxed paper or silicone liner on the countertop or on the back of a baking sheet (if it is on a baking sheet it is easier to move later if necessary).
  2. Put the candy melts and shortening together in a dry, microwave-safe dish and microwave at half power for 20 seconds at a time, stirring after each time increment.
  3. When only a few lumps remain, remove from the microwave and stir until smooth.
  4. Take each Nutter Butter cookie apart, so that each cookie is in 2 halves.
  5. Dip 1 inch of the popsicle stick into the white candy melts and place between the two cookie halves. Press the cookie halves firmly together. This acts as a “glue” to keep the popsicle inside of each cookie. Let sit for 2-3 minutes to set.
  6. If the candy melts in the bowl have firmed up, remelt at half power for 20 seconds and stir.
  7. Dip each cookie into the candy melts, holding by the popsicle stick, until they are fully coated.
  8. Quickly place 2 M&M’s to the topside of each cookie before the candy melts have hardened.
  9. To finish each eye, use a toothpick and the melted candy melts to “glue” a mini chocolate chip to the front of each M&M, making sure that some of the white chocolate is showing. It is easiest to take a small “dollop” of white on the toothpick and place it on the mini chocolate chip, leaving the chocolate chip on top, in the middle. When you place the chocolate chip on the m&m, you want a little white showing around the edges of the chocolate chip to act as a part of the eye.
  10. For the mummy “bandages:” Drizzle white chocolate over each cookie with a spoon. Extend each mummy “bandage” past the side of each cookie so that it will look more realistic. Let your mummies dry completely before serving.
Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 5mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

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