Monster Eyeballs

Monster Eyeballs is a gluten free recipe with 48 servings. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 156 calories. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. It is an inexpensive recipe for fans of Creole food. 284 people found this recipe to be tasty and satisfying. If you have semisweet chocolate chips, vanillan extract, creamy peanut butter, and a few other ingredients on hand, you can make it. Halloween will be even more special with this recipe. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so spectacular. Monster Brains {Halloween Monster Blog Party}, Nif's Monster Batch of Monster Cookies, and Bloodshot Eyeballs are very similar to this recipe.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this). 2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs. 3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.) 4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled. Excerpted from Ghoulish GoodiesCopyright © 2009 by Sharon BowersPhotography by © Kevin KennefickUsed by permission of Storey Publishing LLCAll Rights Reserved

 

Step by step:

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).

2. Line a rimmed baking sheet with wax paper.

3. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.

Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave

1. Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

2. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.

3. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

4. Excerpted from Ghoulish Goodies

5. Copyright © 2009 by Sharon Bowers

6. Photography by © Kevin Kennefick

Nutrition Information:

covered percent of daily need