Best 2 Monster Eyeballs Recipes

Indulge your taste buds with our exceptional Monster Eyeballs, a thrilling Halloween treat that will leave a lasting impression on your guests. These spooky delights are not just visually captivating but also burst with flavor. Our collection of recipes offers a variety of options to cater to different dietary preferences and culinary skills. From classic Monster Eyeballs made with ping-pong balls and gelatin to healthier versions using fresh fruit and vegan ingredients, we have something for everyone. Explore our bloodshot eyeball cupcakes, perfect for a Halloween party, or try the oozing eyeball cookies that are sure to be a hit with kids. And for those who love a savory twist, our eyeball deviled eggs are a delightful addition to any Halloween spread. With our detailed instructions and helpful tips, you'll be able to create these monstrous treats with ease, leaving your guests both terrified and delighted.

Let's cook with our recipes!

MONSTER EYEBALLS

Monster Eyeballs image

Provided by Sharon Bowers

Categories Chocolate Dessert Kid-Friendly Quick & Easy Halloween Chill Party Butter Peanut Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Kosher Small Plates

Yield Makes about 48 eyeballs

Number Of Ingredients 7

Ingredients

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

Steps:

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

MONSTER EYEBALLS

Monster Eyeballs image

I got this recipe from epicurious.com. posted by Sharon Bowers.It is similar to a few recipes on zaar but of course different.It calls for mini m&m's but I used regular in spooky colors b/c thats what I had on hand.I really enjoyed eating all the ones I messed up on so I had no problem sharing the "pretty" ones. Funny and Yummy. Prep time does not include refrigeration time.

Provided by Bay Laurel

Categories Dessert

Time 40m

Yield 48 eyeballs, 48 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups creamy peanut butter
1/2 cup butter, at room temperature
1 (1 lb) package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 tablespoons vegetable shortening
1 (3 ounce) package miniature M&M's chocolate candies

Steps:

Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.).
Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Nutrition Facts : Calories 148.9, Fat 9.1, SaturatedFat 3.7, Cholesterol 5.3, Sodium 52.7, Carbohydrate 16.7, Fiber 0.9, Sugar 13.9, Protein 2.4

Tips:

For a richer chocolate flavor, use dark chocolate or semisweet chocolate chips.
To make the eyeballs even more realistic, add a small amount of red food coloring to the white chocolate.
If you don't have any candy eyes, you can use mini M&Ms or chocolate chips.
To make the eyeballs easier to handle, chill them in the refrigerator for at least 30 minutes before dipping them in chocolate.
If you're using a microwave to melt the chocolate, be sure to do it in short bursts, stirring in between, to prevent the chocolate from burning.

Conclusion:

These monster eyeballs are a fun and easy Halloween treat that is sure to be a hit with kids and adults alike. They're also a great way to use up any leftover Halloween candy. So get creative and have fun making your own monster eyeballs!