Chocolate Mice

These adorable chocolate mice are almost too cute to eat! Almost. Made with peanut butter, confectioners’ sugar, and chocolate, these bite-sized treats are easy to make and perfect for kids’ parties or holiday gatherings.

With their adorable whiskers and chocolate ears, they’re sure to delight everyone on your nice list.

Ready Time

30 mins

Yields

4 servings

Ingredients

1 ounce white chocolate or white candy coating
1/2 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 1/2 cups confectioners’ sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup chopped pecans or walnuts (optional)
36-40 chocolate sandwich cookies (such as Oreos)

Instructions

Line a baking sheet with parchment paper or a silicone mat. Melt the white chocolate or candy coating in a double boiler or in a microwave-safe bowl in 10-second increments, stirring between each heating, until smooth.

In a large bowl, whisk together the peanut butter, confectioners’ sugar, salt, and vanilla extract until well combined.

Stir in the melted white chocolate until fully incorporated. If using nuts, fold them into the peanut butter mixture.

Dip each cookie into the peanut butter mixture, coating completely, then place on the prepared baking sheet.

Chill in the refrigerator for at least 30 minutes to set. Melt the semisweet chocolate chips in a double boiler or in a microwave-safe bowl in 10-second increments, stirring between each heating, until smooth.

Dip the top of each cookie into the melted semisweet chocolate, creating the “head” of the mouse.

Use a toothpick or small knife to create the “whiskers” on each mouse by drawing two small lines downward from the head. Chill in the refrigerator for an additional 10-15 minutes to set the chocolate.

Serve chilled and store any leftovers in an airtight container in the refrigerator.

Notes

Use high-quality white chocolate or candy coating for the best flavor and texture. If using nuts, be gentle when folding them into the peanut butter mixture to avoid breaking them.

Make sure to chill the cookies long enough to set, as this will help the chocolate adhere.

For a more stable “head” on the mice, make sure the semisweet chocolate is fully set before serving. If you’re having trouble getting the whiskers to stick, try using a small amount of melted chocolate to “glue” them on.

These mice are best made ahead of time, as the flavors meld together beautifully in the refrigerator.

To get the most realistic whiskers, use a toothpick to draw the lines, rather than a knife, which can create a thicker line.