Friday, October 31, 2008

Butterfinger Eyeballs

I started these super-sweet little confections last weekend. I made the filling, rolled it into little balls, and froze the balls on cookie sheets. Then I stored them in a Ziploc bag in the freezer until today. When I got home from work today, I dipped them in the white chocolate (sans shortening - I think we all know I hate shortening) and decorated them. Voila! Butterfinger Eyeballs.

People seemed to like them. I like them but I like the Oreo Truffles better so I kept wishing they were Oreo and not Butterfinger. But these are good and they're decorated all cute so who really cares.


Butterfinger Eyeballs

1 1/2 cups creamy peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar, sifted
2 Butterfinger candy bars, finely chopped
3 cups white chocolate chips
2 tablespoons trans-fat free shortening (like Spectrum Organic)
Reese's pieces candy and red decorating gel to embellish the peanut butter balls

In a large mixing bowl, combine peanut butter and butter until thoroughly combined. Add confectioners' sugar and mix until combined - it will be a bit dry at first, but it will come together. Stir in chopped Butterfingers. Shape the dough into 1" round balls and place on parchment lined baking sheets. Place in the freezer to chill for at least 1 hour.

Place white chocolate and shortening in a small heat-proof bowl - set over a small pot of simmering water and stir often. Remove the pot and bowl from the heat when the chocolate is almost smooth, then gently keep stirring until the chocolate finishes melting.

Working with just a few peanut butter balls at a time, place a toothpick in the center of each ball and dip into the melted chocolate - shake off excess and place back on a parchment lined baking sheet. Gently press 1 Reese's pieces candy on top to create a pupil. Repeat procedure with remaining peanut butter balls. Place in the refrigerator and chill until set. Use the red decorating gel to create the bloodshot markings.

Yield: About 50

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