Looking for a cute project to do with your kids? Try making these adorable White and Dark Chocolate Nutter Butter Lamb Pops! Your party guests wont be able to stop eating these delicious treats!
With just a few days left until Easter, all of my chocolate orders are completed, and I have more time to play in the kitchen creating edible crafts to share with you. This year, the ideas for Easter have just been exploding in my mind, and I have been anxious to make these Nutter Butter Lamb Pops since conceptualizing them a week ago.
I swear every time I see a Nutter Butter Cookie, I see a new animal staring back at me. This time, it was a black and white lamb. It’s no surprise as we saw thousands of these fluffy animals on our tour of Wales and England last spring and I just fell in love with them.
Nutter Butter Lamb Pops
Nutter Butter Cookies
melted dark confectionery coating/candy melts or melted and tempered pure dark chocolate
melted white confectionery coating/candy melts or melted and tempered pure white chocolate
2 large candy eyes per lamb
2 white sprinkles/jimmies per lamb
1 craft stick per lamb
plastic squeeze bottles or disposable pastry bags or zip top bags
baking sheets lined with parchment paper
tweezers (new or used for food only)
Before you begin, if you don’t have experience working with and melting confectionery coating/candy melts or pure chocolate, read my Chocolate Making Tips page.
Fill a plastic squeeze bottle, a disposable pastry bag or a zip top bag with dark candy coating/chocolate. Pipe two ears for each lamb. Freeze candy coating or refrigerate pure chocolate until set.
Dip Nutter Butter Cookie in dark confectionery coating or dark chocolate using a dipping fork or kitchen fork. Lift cookie out of chocolate, allow excess to drip off.
Set dipped cookie on parchment paper lined baking sheet. Set two eyes about 1/3 of the way down the cookie. Use tweezers to add two white sprinkles for nostrils. Attach one ear to each side of the cookie near the eyes. Freeze if you used confectionery coating or refrigerate pure chocolate until set.
Draw a circle that is larger than your dipped Nutter Butter Cookie Lambs on a piece of paper. Set the paper under a piece of parchment paper on a baking sheet.
Fill a plastic squeeze bottle, a disposable pastry bag, or zip top bag with white confectionery coating or white chocolate. Pipe a furry circle onto the parchment paper. Fill it in. Set a craft stick on top. Cover it with more chocolate. Set a Nutter Butter Lamb on top, centering it over the furry chocolate body.
Pipe white chocolate fur onto the top of the Nutter Butter Lamb’s head. Freeze if you used confectionery coating or refrigerate pure chocolate until set about 5 minutes.
Store in an airtight container for up to several weeks. Package in clear cellophane bags, tie with a ribbon and give as Easter party favors or set on a platter to serve for dessert.
Items used to create this project that are available on Amazon.com (commission earned for sales)