Easter Nutter Butter Chicks
These adorable chocolate dipped Easter Nutter Butter Chicks are every bit as fun to make as they are to eat.
Servings 24
Calories 131kcal
Equipment
- Medium Mixing Bowl
Ingredients
- 1 cup Yellow candy melts
- 24 Nutter Butter Cookies 1 family size package
- 48 Candy eyeballs
- 48 Round orange sprinkles
- 1 cup White royal icing
Instructions
- In a medium bowl, melt the the candy wafers in the microwave at 50% power for 1 minute. Stir and then continue melting at 50% power in 30 second increments until smooth. Make sure to give it a good stir between increments.1 cup Yellow candy melts
- Push the cookie into the melted yellow chocolate, completely covering the face of the cookie. Allow any excess chocolate to drip off. Place on a cooling rack to set for 5 minutes.24 Nutter Butter Cookies
- Press two of the edible eyes just above the halfway point of the cookie. Immediately press two of the orange sprinkles under the eyes to give you a beak. Allow the peanut butter chicks to set completely, about 15 minutes.48 Candy eyeballs, 48 Round orange sprinkles
- Use the royal icing to outline a broken eggshell on the top and bottom of the cookie. Flood the outline fully with the icing, then give the cookies a gentle shake to even it out.1 cup White royal icing
- Let the icing dry and harden before serving. Enjoy!
Notes
If you can't find round, orange sprinkles, you can use mini M&M's or Reese's Pieces. You could also use melted orange chocolate and pipe the beak on instead.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 3mg | Sugar: 14g | Calcium: 0.3mg | Iron: 0.01mg