Halloween Spooky 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.

CREEPY HALLOWEEN EYEBALLS

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

HALLOWEEN EYEBALL RECIPE: GIANT EDIBLE COW EYEBALLS

Steps:

• Place a pea-sized amount of each red, green, and blue food coloring in the bottom of a small, heat-safe mixing bowl. Set aside.
• Pour all the coconut milk and water in a medium saucepan (you want it to equal 4 cups, total). Add 2 tsp of agar agar and whisk until it is all incorporated into the coconut milk.
• Place over medium-high heat and bring to a gentle boil, reducing heat once it boils to bring it to a simmer.
• Add the 1/2 cup sugar and stir until all the sugar is dissolved. At this point, give the mixture a little taste and see if it is sweet enough for you. If not, add sugar by the tbsp until it is sweet enough, stir until dissolved, then remove from heat.
• Remove 1/4 + 1/8 cup of the agar agar mixture and place into the bowl with the food coloring. Whisk until the mixture is black and place 1 tbsp each into the bottom of the six spherical molds (put them all on a cookie sheet for easy moving). Put all molds into the refrigerator to cool.
• After about 15-30 minutes, check and see if the black mixture has set. If it has, begin adding the rest of the white agar agar/coconut mixture on top of the black mixture evenly across the rest of the six molds, leaving a small amount of space at the top. (Note that if the mixture in the pan has started to solidify, you can reheat to make liquid again).
• Once all the molds have been filled, place the lids carefully on each mold and press down gently. Put back in the fridge.
• Allow to chill several hours until eyeballs are fully set. Repeat with the remaining mixture for two more eyeballs if desired. Remove and serve as desired.

EERIE EYEBALL POPS

Steps:

• Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
• Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
• Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.