|Nutrition Facts (per serving)|
|Servings: 24 to 32|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Halloween variation on the popular candy called buckeyes, these peanut butter eyeballs will scare everyone at first sight. Once they realize the balls are actually sweet-and-salty candies, however, your costumed guests won't be able to stop eating them.
1/2 cup smooth peanut butter
3 tablespoons butter
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
12 ounces white chocolate candy coating
1 bag candy-coated chocolate pieces, like M&Ms
1 red edible color marker, or red decorator frosting
Steps to Make It
Gather the ingredients.
In the bowl of a large mixer, blend peanut butter and butter until creamy.
Add the powdered sugar and vanilla to the peanut butter mixture and continue beating until it looks smooth.
Cover a cookie sheet with aluminum foil or waxed paper.
Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and refrigerate until firm, about 30 to 45 minutes.
Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it's smooth.
Use dipping tools or a fork, dunk a peanut butter ball into the melted white chocolate. Let the excess coating drip back into the bowl. Place it back on the cookie sheet and proceed to dip the rest of the peanut butter balls.
While the chocolate is still wet, press an M&M candy in the center of the ball.
Return the eyes to the refrigerator to harden.
When the eyeballs are firm, use the red decorator frosting or the red edible color marker to make squiggly blood vessels from the bottom to the top of the eyeballs.
Store the eyeballs in an airtight container in the refrigerator for up to two weeks and bring them to room temperature before serving.