Best Monster Eyeballs Recipes

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MONSTER EYEBALLS



Monster Eyeballs image

Provided by Sharon Bowers

Categories     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Halloween     Chill     Party     Butter     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Kosher     Small Plates

Yield Makes about 48 eyeballs

Number Of Ingredients 7

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

Steps:

  • 1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
  • 2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
  • 3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
  • 4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
  • 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

MONSTER EYEBALLS



Monster Eyeballs image

I got this recipe from epicurious.com. posted by Sharon Bowers.It is similar to a few recipes on zaar but of course different.It calls for mini m&m's but I used regular in spooky colors b/c thats what I had on hand.I really enjoyed eating all the ones I messed up on so I had no problem sharing the "pretty" ones. Funny and Yummy. Prep time does not include refrigeration time.

Provided by Bay Laurel

Categories     Dessert

Time 40m

Yield 48 eyeballs, 48 serving(s)

Number Of Ingredients 7

1 1/2 cups creamy peanut butter
1/2 cup butter, at room temperature
1 (1 lb) package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 tablespoons vegetable shortening
1 (3 ounce) package miniature M&M's chocolate candies

Steps:

  • Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
  • Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
  • Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.).
  • Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
  • Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Nutrition Facts : Calories 148.9, Fat 9.1, SaturatedFat 3.7, Cholesterol 5.3, Sodium 52.7, Carbohydrate 16.7, Fiber 0.9, Sugar 13.9, Protein 2.4

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