Best Spooky Halloween Eyeballs Recipes

SPOOKY HALLOWEEN EYEBALLS

Steps:

• Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
• Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
• Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

HALLOWEEN SPOOKY EYEBALLS

Steps:

• 1. In a large microwave safe mixing bowl, combine the butter and peanut butter. Melt mixture in the microwave for about 2 minutes until butter and peanut butter is melted; stir the mixture a few times during the microwaving process to combine ingredients.
• 2. Remove the bowl from the microwave and stir in the powdered sugar. You may need to use your hands to thoroughly incorporate it.
• 3. Roll the mixture into small 1-inch balls while mixture is still warm. If mixture becomes too crumbly, put the bowl back into the microwave and warm it up some more.
• 4. Place balls on 2 cookie sheets lined with wax paper. Refrigerate or freeze for about 30 minutes. Meanwhile....
• 5. Melt the vanilla almond bark in a double boiler.
• 6. Bring out one cookie sheet of peanut butter balls at a time. Using a tooth pick, dip peanut butter ball in the coating and then gently tap the ball on the side of the pan to remove excess coating. Then Use a small knife to try and scrape a little of the excess coating off the bottom to help prevent a big glob on the bottom. Place ball back on cookie sheet and twist the toothpick gently to remove it.
• 7. Gently press an M&M on top of the toothpick hole while coating is still warm.
• 8. Using a tooth pick, dip it into red coloring and add squiggly lines into coating to make blood shot eyes. (you can use some prepared red icing out of a tube, if you wish)
• 9. Melt the chocolate chips in a small microwave safe bowl. Using a toothpick, dot the centers of each M&M. Chill candy on a cookie sheet until firm. Store in an air tight container.