Feeling festive this Halloween? You have got to try these to-die-for Spooky Monster Eyeballs! Seriously, how cute would a platter of these be at your Halloween party, kids school party, or just a late night snack after a long night of Trick or Treating?! It’s up to you what you do with them, the point is, you gotta try em! They are so easy, and so delicious and addicting! Just like potato chips, you won’t be able to stop at one! I like to make a big batch with a mini cookie scooper, and throw some in the freezer. They are amazing straight from the freezer! My husband thinks I’m weird because I like all of my chocolate and candy bars straight from the freezer. I think he’s the weird one for not liking it! These little cuties are also called buckeyes, but I personally prefer calling them Monster Eyeballs!
Spooky Monster Eyeballs
adapted from Ghoulish Goodies by Sharon Bowers (via epicurious)
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup (1 stick) unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
1 (3-oz) package mini M&M’s
Directions
Combine the peanut butter, butter, confectioners’ sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until all of the ingredients come together. (There may be dry bits in the bottom of the bowl at first, but keep beating, they will incorporate).
Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons (I used my cookie scoop) into small balls and place on the prepared pan. Stick a toothpick in the top of each ball (this will make them easier to dip later). Freeze for 45 minutes (or refrigerate for an hour to an hour and a half).
Add the chocolate chips and shortening to a microwave-safe bowl (it will be easier to dip if you pick one that’s deep rather than shallow). Microwave for 60 seconds on full power, then stir well. Continue to microwave in 10-second bursts, stirring in between each, until the chocolate is melted and smooth. (You could do this over a double boiler too if you prefer.)
Remove the baking sheet from the freezer (or fridge). Holding each candy by the toothpick, dip it in the chocolate, leaving a round or oval opening on the top to make it look like an eye. I found the easiest way to do this was to rock the ball from side to side gently. It’s harder to explain than it is to do, you’ll get the hang after you do one or two. Let the excess chocolate drip off each candy, then place it back on the wax paper. Repeat with all of the candies – you may need to warm the chocolate a few times if it starts to get too firm for dipping, a 10-second burst will do the trick. (If the balls get too soft, you can briefly pop them back in the freezer, but I found I could dip them all without an issue.)
Remove the toothpick from each candy. Place a dab of chocolate on one side of an M&M then place it on the candy, covering the hole where the toothpick had been. Repeat for all candies. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.
Yield will depend on how big you make your eyes – I got about 20 from a half recipe
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