With the return of spring weather–at least some days anyway–comes the return of flip-flop season. For some people, flip-flop season is all year long, but for those who don’t want frozen toes, flip-flop season begins now. These adorable cookies, of course, are always in season.

These Nutter Butter Flip-Flops will be a hit at any end-of-the-school-year parties you may have coming up or for pool parties or beach themed parties you may have this summer. They are so cute and so easy.

I made them one year for an end-of-the-year MOPS gathering which also included a decorate-your-own flip-flop craft. It went over very well. I have also made these for my daughter’s last Girl Scout meeting of the year, and the girls “flipped” for them. 🙂

Nutter Butter Flip-Flops

Ingredients:

For the cookies

• chocolate candy melts in desired colors
• Nutter Butter cookies

For the icing:

• 2 tablespoons meringue powder
• scant 1/4 cup water
• 1/2 pound powdered sugar, sifted
• 1/2 teaspoon light corn syrup
• few drops clear extract
• (optional) food coloring, fondant flowers or other garnishment for the flip-flops

Optional: Crushed graham crackers, gummy sharks or octopus, and cocktail umbrellas to make the platter of flip-flops look like a beach.

Instructions:

1. Melt candy melts in a wide shallow bowl according to package directions. (Low and slow)
2. Dip Nutter Butters in melted chocolate one at a time, coating all sides. Use a fork to remove from the chocolate, tapping on the side of the bowl to drain excess chocolate. Set on a parchment lined counter or baking sheet to dry. Repeat until all cookies are dipped. (I forgot to do it this time, but it looks nice to make some flip-flops that have not been dipped in chocolate; leave a few plain.)

   

   

3. When ready to decorate, make the icing. Combine meringue powder and water in a large mixing bowl. Beat with paddle attachment until foamy. Sift in powdered sugar. Beat on low just to combine. Scrape down sides. Add in corn syrup and extract. Increase speed to medium high to high and beat for 3-5 minutes, just until icing is glossy and stiff peaks form. Do not overbeat. (This stiff consistency should be appropriate for outlining or writing. To use as flood icing, add water one teaspoon at a time.) Store extra icing in a container with plastic wrap pressed onto the frosting and covered.

   

   

   

4. To make flip-flop straps, I used a pastry bag with a Wilton tip #18. Beginning at the middle top of one end of a cookie, use the icing to make a wishbone shape or V-shape that extends to about the middle of the cookie. While icing is still fresh, press a fondant flower or other decoration into the tip of the V.

   

   

5. To serve, the cookies look really great on a serving plate that has first been covered with graham cracker crumbs to look like beach sand and maybe a gummy shark or cocktail umbrella. 

Source: Icing recipe from Bake at 350.

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Category: Cookies, Desserts, Kids in the kitchen, No-bake, Snacks, summer food Tags: candy melts, no bake, Nutter Butter flip-flops, royal icing

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