SCARY EYEBALLS
Kids will squeal with delight at the sight of these eyeball treats. But the peanut butter flavor is the best part! -Shannon Blatchley, Ludlow, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 40 pieces.
Number Of Ingredients 8
Steps:
- In a small bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Shape into 1-in. balls. Cover and refrigerate for at least 30 minutes. , In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip peanut butter balls into coating; allow excess to drip off. Place on waxed paper. Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes.
Nutrition Facts :
BUTTERFINGER EYEBALLS
Create an eye-opening experience with this chilling treat made with creamy peanut butter and crunchy pieces of NESTLÉ BUTTERFINGER candy bars.
Provided by looneytunesfan
Categories Dessert
Time 47m
Yield 33 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113, Fat 6.7, SaturatedFat 2, Cholesterol 1.9, Sodium 51, Carbohydrate 12.2, Fiber 0.6, Sugar 10.3, Protein 2.2
HALLOWEEN BUTTERFINGER EYES
Ahhhhh! Scary! These are so fun for a Halloween party, children and adults both devour them. They are different than the usual recipe because you add Butterfinger candy bars for a nice crunch!
Provided by Amber C.
Categories Candy
Time 1h15m
Yield 1 eyeball, 40 serving(s)
Number Of Ingredients 8
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 COOKIES
Chewy Butterfinger Cookies with crispy edges are packed with sticky, sweet Butterfinger pieces and chocolate and peanut butter flavor.
Provided by Michelle
Categories Dessert
Time 2h26m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
- In a separate large mixing bowl, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat again until combined.
- Add dry ingredients to wet ingredients. Mix on low until just combined.
- Fold in butterfingers.
- Scoop large sections, about 1.5 tablespoons, and roll into balls.
- Place on a lined cookie sheet. Cover and chill in the refrigerator for at least 2 hours, or up to 2 days.
- Heat oven to 350°F.
- Arrange chilled balls 3-inches apart on a lined cookie sheet.
- Bake for 11-12 minutes, or until lightly browned around edges (Centers will still look soft.).
- Allow cookies to set on baking sheet for 5 minutes before transferring to cooling rack to finish cooling.
Nutrition Facts : ServingSize 1 cookie, Calories 179 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 135 mg, Fiber 1 g, Sugar 15 g
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