Butterfinger Eyeballs Recipes

HALLOWEEN BUTTERFINGER EYES

Steps:

• In a mixing bowl stir together peanut butter and butter until creamy.
• Gradually add powdered sugar, stirring until combined.
• Stir in Butterfinger candy.
• Shape into 1-inch balls; place on waxed paper.
• Freeze about 45 minutes.
• Melt white chocolate in a double boiler or get a med sauce pan filled 1/4 of the way with water and heat until simmering and place a large glass or stainless steel bowl over top and turn heat off -if water is boiling it will scorch chocolate.
• Add chocolate to bowl, stir constantly until melted and smooth, if you want the coating thinner add a Tbs shortening until desired thickness is reached.
• Dip balls, one at a time, into coating. Let excess coating drip off
• Place on waxed paper, immediately press an M&M onto center of each peanut butter ball (you can also wait to put M&M's on until after set and just use a dot of your piped colored chocolate to adhere)
• Refrigerate until coating is firm.
• Using leftover white chocolate add red food coloring until desired color is reached (you may have to reheat) and place in a ziploc or pastry bag,cut a corner very small, pipe squiggly lines on eyes to make them look blood shot or use red decorating gel.
• Add a dot of black gel or black food colored coating to the center of M&M pieces for pupils.

BUTTERFINGER EYEBALLS

Steps:

• LINE 2 baking sheets with wax paper.
• BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.
• MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
• DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating.
• You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

HOMEMADE BUTTERFINGERS

Steps:

• Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.