Bees & Bugs Chocolate Covered Cookies
Ingredients
Scale
- Rectangle Sandwich Cookie Mold (Spinning Leaf Standard Rectangle Mold – Buy here)
- 1 (10 oz) bag Ghirardelli White Chocolate Melting Wafers
- Blue Chefmaster Candy Color
- Nutter Butter Cookies
- Icing Decorations:
- Bee Icing Decorations
- Ladybug Icing Decorations
- Offset Spatula
- Extra white chocolate for attaching decorations
Instructions
- Place your rectangle mold on a flat surface.
- In a microwave-safe bowl, melt the Ghirardelli white chocolate wafers according to the package directions, stirring every 30 seconds.
- Once melted, add a few drops of blue candy color. Stir until fully blended with no streaks.
- Fill each mold cavity halfway with the blue chocolate.
- Gently press one Nutter Butter into each cavity. Add more melted chocolate over the top until covered. Tap the mold lightly on the counter to remove air bubbles.
- If the cookie floats, gently press it back down. Use an offset spatula to scrape the top flat.
- Chill the mold in the fridge for at least 30 minutes.
- Once set, carefully flip the mold onto a clean surface or cutting board. If needed, use the warmth of your finger to gently press the back of each cavity to release the cookies.
- Melt a small amount of white chocolate and use it as “glue” to attach 2 bees and 2 ladybugs to each cookie.
- Let the decorations set, then serve at room temperature.