Baby Monster's Eye Balls

This is a great way to use up all those monster eye balls you've got stashed away in your cupboards or under your bed!

Baby Monster's Eye Balls
425g smooth peanut butter
115g unsalted butter, at room temp
425g icing sugar
1 tsp vanilla extract
250g milk chocolate
M&M's


Combine the peanut butter, butter, icing sugar and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low speed until al of the ingredients come together as a smooth dough.  This doesn't take long (maybe 2 mins or so), just make sire that the mixture is well combined and there are no dry bits left in the bottom of the bowl.

Line a baking tray with parchment paper.  Use a teaspoon to roll the peanut butter mixture into eye balls (I used the ice cream scoop that I set aside for truffle making) and place on the prepared tray.  To make sure there is no life left in those little suckers skewer them with a toothpick in the the top (in reality this just makes it easier to dip them in the chocolate later).  The original recipe says to freeze them for 45 mins but there's not a snowflakes chance in hell of fitting baking trays in my teeny tiny freezer so I left them in the fridge overnight.


Melt two thirds of the chocolate in a glass bowl set over a pan of gently simmering water.  When melted remove it from the heat and add the remaining chocolate (this is a cheat's way of tempering chocolate) and stir until melted and smooth.

Remove the baking tray from the fridge.  Holding each eye ball by the toothpick, dip it in the chocolate, leaving a round or oval opening on the top to make it look like en eye.  I found it was best to use a rolling kind of action to roll the eye ball backwards and forwards in the chocolate in order to get the right shape.  Lift the eye ball out of the chocolate and gently shake to remove the excess chocolate and then set on the parchment paper.  Be careful in this step otherwise the eye ball falls off the skewer and you end up with a black eye instead of an eye ball!

Remove the toothpick from each eye ball and press an M&M over the top of the hole left behind by the toothpick.  Refrigerate for at least 1 hour before serving.  store the eye balls in the fridge or freezer and serve chilled.


Makes about 50 baby sized eye balls but feel free to use a bigger ice cream scoop if you want to make Mummy and Daddy sized eye balls, be warned though that the eye balls are very sweet and we have discovered that less is more!


Stolen from Tracey's Culinary Adventures

Now we just need to wait for all the little Guisers to turn up ;0)