Halloween Butterfinger Eyes

Recipe by Amber C.
READY IN: 1hr 15mins
SERVES: 40
YIELD: 1 eyeball
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons butter, softened
  • 2 18
    ounces Butterfinger bar, finely chopped
  • 12
    ounces white chocolate or 12 ounces vanilla candy coating
  • 40
    M&M's plain chocolate candy
  • red food coloring or decorating gel
  • black food coloring or decorating gel
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DIRECTIONS

  • 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.
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