In a medium-sized heat-safe bowl, heat the yellow melting wafers according to package instructions. Make sure to stir it well to avoid clumps.
Using a fork, lower the nutter butters into the melted yellow chocolate one by one. Let the excess drip back into the bowl and then place them on parchment paper to set (harden).
Once the yellow chocolate has hardened, use the orange icing to “glue” eyes onto the nutter butter chicks and m&m halves for feet.
Using the same orange icing, make a small triangle under the eyes to form the chick’s beak and then small lines at the very top of the nutter butter above the eyes to form hair.
Place the nutter butter chicks in your refrigerator for at least 1 hour to allow the icing to harden.
Serve at room temperature or chilled.
To Store: Nutter Butter chicks can be stored at room temperature for up to 24 hours. They can be refrigerated in an airtight container for up to 2 weeks.
To Freeze: Nutter Butter chicks can be stored in a freezer-safe container in your freezer for up to 6 months.
These nutter butter chicks should be served at room temperature or chilled.
If you choose you coat your chicks with white chocolate chips, using oil coloring is key when you are coloring chocolate. These are formulated to specifically bind with oil based products, like chocolate chips.