Creepy Eyes Crispy Balls Recipes

CREEPY EYES CRISPY BALLS

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and chopped cookies; mix well. Roll into 18 balls.
• Use thumb to make 2 indentation in center of each ball. Split Mini vanilla creme-filled chocolate sandwich cookies in half. Reserve plain halves for snacking or another use. Press remaining cookie halves, creme-sides up, into cereal balls for the eyes. Decorate with gel to resemble bloodshot eyes.

CREEPY HALLOWEEN EYEBALLS

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

SCARY EYEBALLS

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.

SPOOKY HALLOWEEN EYEBALLS

Steps:

• 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 sheets lined with wax paper. Refrigerate for another 30 minutes.
• Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
• Stir a few drops of blue food coloring 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 center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

CRISPY CREEPY CRAWLY SPIDER BITES

Steps:

• For the crunch: Place the milk chocolate in a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. (Alternatively, use a double boiler.) Turn off the heat, set the bowl of chocolate over the water to melt and stir until smooth. Remove from the heat and stir in the cookie crumbs, peanut butter and butter. Reserve 1/2 cup of the mixture and set aside. Form twenty 1/2-inch balls with the remaining crunch. Press your thumg into the center of each ball to make a hollow center. With the reserved 1/2 cup crunch, sculpt thin spider legs and twenty 1/2-inch round discs to use as the bottoms. Set aside at room temperature until you are ready to assemble the spiders.
• For the chocolate ganache: Place the dark chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour over the dark chocolate. Let stand without stirring for a couple of minutes in order to let some of the chocolate melt. Stir in the butter, corn syrup and rum. Mix until smooth. Let sit at room temperature until you are ready to assemble the spiders.
• For the strawberry jelly: Mix 1 tablespoon of sugar with the pectin in a small bowl and set aside. Bring the strawberry puree to a boil in a small saucepan and slowly stir in the pectin sugar. Bring this mixture back to a low boil and add the corn syrup, lemon juice and remaining 2/3 cup sugar. Boil for approximately 3 to 4 minutes. Transfer the jelly to a small stainless mixing bowl and cover with plastic wrap to let cool.
• To assemble: Place the milk chocolate in a large heatproof bowl. Fill a large saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl over the water to melt and stir the chocolate until smooth.
• Transfer the strawberry jelly and chocolate ganache to two separate pastry bags and snip the ends off. Fill each hollow crunch ball with equal parts jelly and ganache and cover with the bottom pieces of crunch to form the spider bodies. Refrigerate for about 20 minutes.
• Lay a sheet of parchment paper over a flat surface. Arrange the spider legs on the parchment, dip the bodies in the melted chocolate with the rounded side facing up. Attach the spider body to the arranged legs. Dust with cocoa powder, if desired.

CREEPY EYE BALLS

Steps:

• In mixing bowl stir together peanut butter and butter.
• Gradually add powdered sugar until combined.
• Shape into 1-inch balls; place on waxed paper. Let stand about 30-45 minutes.
• In small bowl melt almond bark in microwave(2-4 mins depending on wattage).
• Dip balls into almond bark one at a time. Let excess bark drip off balls then place on waxed paper.
• Immediately press a M&M into center of each ball.
• Let stand until almond bark coating is firm.
• Add a dot of black gel to the center of M&M for pupils. Drizzle red gel onto balls for bloodshot eyes.