Peanut Butter Eye Balls

    Peanut Butter Eye Balls

    Recipe Picture:Peanut Butter Eye Balls
    14

    Peanut Butter Eye Balls

    (162)
    2hours


    154 people made this

    These are a great tasting snack that look great as a spooky Halloween nibble or as 'Mad-Eye Moodys' magic eye at a Harry Potter party.

    Ingredients
    Makes: 30 eye balls

    • 1 1/2 cups smooth peanut butter
    • 125g butter, softened
    • 2 1/2 cup icing sugar, sifted
    • 1 tablespoon vanilla essence
    • 375g white chocolate, diced
    • 2 tablespoons butter
    • 2 drops blue food colouring
    • 1/2 cup miniature cooking chocolate chips
    • red food colouring (optional)

    Directions
    Preparation:25min  ›  Cook:5min  ›  Extra time:1hour30min chilling  ›  Ready in:2hours 

    1. 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 trays lined with baking paper. Refrigerate for another 30 minutes.
    2. Melt the white chocolate and butter in a microwave-safe bowl for 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or the chocolate will scorch.
    3. Dip each eyeball into the white chocolate then transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
    4. Stir a few drops of blue food colouring 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 centre for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food colouring and make squiggly lines on the eye.
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    Reviews and Ratings
    Global Ratings:
    (162)

    Reviews in English (127)

    by
    118

    Okay, I just made these to top the Halloween cupcakes and here are my recommendations: 1) After you shape the balls, put a toothpick in them and then place them in the freezer for about 30 minutes or so. 2) Don't bother adding the shortening to the white chocolate. I zapped a bag of white choc. chips in the microwave for 30 seconds...stirred...30 more seconds...really stirred and it melted beautifully (do have to stir for a while to completely melt the choc). 3) Dip the frozen PB balls in the white chocolate and gently push it off of the toothpick (push it up off the toothpick), after you set it down the choc will still "ooze" over where your fingers were. 4) I didn't bother with the red squiggles as it looked too time consuming. All in all it looks great!! The boys really like them!  -  27 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    97

    Very good recipe. I didn't change much, but I'll share what I did since I tried to address some of the other reviewers' concerns: First, I used natural peanut butter - I got a brand new jar, poured off the oil from the top, and used the whole jar (about 1.5c anyway). This results in a drier filling which is really easy to work with. When I blended it up with the sugar it resembled gravel, actually. I then added 2 cups of Rice Krispies cereal - I DEFINITELY recommend doing this, everyone loved the crunch in the middle! I also needed a whole 24 oz of white chocolate, I guess because I added to the volume of the recipe because of the cereal. I put toothpicks in them to dip them in chocolate. Took an hour to make the pb center and cover them in chocolate, then I refrigerated to set the chocolate and took another 15min to finish decorating.  -  17 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    52

    These were so fun! ONE complaint... they don't have any texture. The peanut butter is really good, but is very rich, and the creaminess combined with the sweetness makes it hard to eat an entire one (which might be a good thing for me ha!) They are much more "eatable" when you add something like rice krispie cereal to the peanut butter mix to add some crunch, or perhaps crushed peanuts (though I didn't try that... it just sounds good as I'm typing this!)  -  28 Nov 2009  (Review from Allrecipes USA and Canada)

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