These Halloween Bloodshot Eyeballs will be staring at your party guests, just begging to be eaten. But don’t worry – they’re really yummy nut butter balls coated in chocolate!
I swore I wasn’t going to post anything for Halloween until October 1st. BWAH! What was I thinking? The minute I spotted candy corn at Target a couple weeks ago, I knew it was game over.
But based on how much of my older Halloween stuff I see being shared online, I’d say you’re sort of ready, too. If not, just bookmark these for later.
These Bloodshot eyeballs are just fun. They might creep everyone out, but still be eaten in a flash. They’re quite rich, so one batch goes a long way!
- 1 cup powdered sugar
- 1/2 cup creamy nut butter (such as peanut, almond, or sunflower)
- 3 tablespoons unsalted butter , softened
- 10 ounces white chocolate chips
- 24 brown M&Ms
- red food gel
Line a baking sheet with wax paper.
In a small bowl, mix together the powdered sugar, nut butter, and unsalted butter until thoroughly combined. Using a 1-inch sized cookie scoop, shape into balls (dough will be sticky); place on the prepared baking sheet. Place in the freezer for 30 minutes until firm.
Place white chocolate in a medium sized microwave safe bowl. Microwave for 45 seconds, stir, then continue microwaving in 10 second intervals until completely smooth.
Dip balls in the melted chocolate, letting the excess drip off. Place on the baking sheet; immediately press an M&M onto the top of each eyeball. Place back in the freezer for 5 minutes, or until set.
Add food dye to the melted chocolate remaining in the bowl; mix to combine, starting with a couple drops and adding more to get the color red you want. Transfer to a resealable plastic bag. Snip off a tiny corner and pipe wavy lines downward from the M&Ms.
Place back in the freezer for 5 more minutes to set completely.
If the balls start to soften too much before dipping in chocolate, place back in the freezer. Keep any leftovers in the refrigerator in a tightly fastened container.