Butterfinger Eyeballs Recipes

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BUTTERFINGER EYEBALLS



Butterfinger Eyeballs image

Create an eye-opening experience with this chilling treat made with creamy peanut butter and crunchy pieces of NESTLÉ BUTTERFINGER candy bars.

Provided by looneytunesfan

Categories     Dessert

Time 47m

Yield 33 serving(s)

Number Of Ingredients 8

1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or 2 tablespoons margarine, softened
2 cups powdered sugar
1 (2 1/8 ounce) nestle butterfinger candy bars, finely chopped
NESTLÉ® TOLL HOUSE® Premier White Morsel
3 tablespoons vegetable shortening
2 (1 2/3 ounce) packages nestle Butterfinger BB's
red decorating icing

Steps:

  • LINE 2 baking sheets with wax paper.
  • BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.
  • MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
  • DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating.
  • You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Nutrition Facts : Calories 113, Fat 6.7, SaturatedFat 2, Cholesterol 1.9, Sodium 51, Carbohydrate 12.2, Fiber 0.6, Sugar 10.3, Protein 2.2

HALLOWEEN BUTTERFINGER EYES



Halloween Butterfinger Eyes image

Ahhhhh! Scary! These are so fun for a Halloween party, children and adults both devour them. They are different than the usual recipe because you add Butterfinger candy bars for a nice crunch!

Provided by Amber C.

Categories     Candy

Time 1h15m

Yield 1 eyeball, 40 serving(s)

Number Of Ingredients 8

1 cup creamy peanut butter
6 tablespoons butter, softened
2 cups powdered sugar
2 1/8 ounces Butterfinger bar, finely chopped
12 ounces white chocolate or 12 ounces vanilla candy coating
40 M&M's plain chocolate candy
red food coloring or decorating gel
black food coloring or decorating gel

Steps:

  • In a mixing bowl stir together peanut butter and butter until creamy.
  • Gradually add powdered sugar, stirring until combined.
  • Stir in Butterfinger candy.
  • Shape into 1-inch balls; place on waxed paper.
  • Freeze about 45 minutes.
  • Melt white chocolate in a double boiler or get a med sauce pan filled 1/4 of the way with water and heat until simmering and place a large glass or stainless steel bowl over top and turn heat off -if water is boiling it will scorch chocolate.
  • Add chocolate to bowl, stir constantly until melted and smooth, if you want the coating thinner add a Tbs shortening until desired thickness is reached.
  • Dip balls, one at a time, into coating. Let excess coating drip off
  • Place on waxed paper, immediately press an M&M onto center of each peanut butter ball (you can also wait to put M&M's on until after set and just use a dot of your piped colored chocolate to adhere)
  • Refrigerate until coating is firm.
  • Using leftover white chocolate add red food coloring until desired color is reached (you may have to reheat) and place in a ziploc or pastry bag,cut a corner very small, pipe squiggly lines on eyes to make them look blood shot or use red decorating gel.
  • Add a dot of black gel or black food colored coating to the center of M&M pieces for pupils.

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