32 Nutter Butter Cookies 24 ounces white almond bark 1 cup white chocolate chips 64 candy eyeballs
Melt the almond bark in a microwave-safe dish for 20 seconds and mix.
Dip the Nutter Butter cookies into the melted bark. Place on parchment paper.
Once the bark is completely cooled melt the white chocolate chips in a microwave-safe dish for 20 seconds and mix. Repeat until all the chocolate chips are melted.
Carefully spoon the melted chocolate into a plastic storage bag. Cut a small hole or poke a hole in the corner of the bag.
Pipe the white chocolate over the cookies in a back and forth zigzag pattern to create the look of a mummy.
Complete the mummies by adding two candy eyes.