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Makes 36 eyeballs


1 cup creamy peanut butter

1/2 cup unsalted butter, softened

2 to 2-1/2 cups confectioners' sugar

1 bag (12 ounces) white chocolate chips

2 tablespoons solid vegetable shortening

1 tube each red, white and green decorating frosting

36 brown M&Ms


Stir peanut butter and butter in a medium bowl until smooth. Gradually add confectioners' sugar until thick and smooth and well combined. Mixture should be thick and easy to roll into balls.

Line a baking sheet with waxed paper. Shape mixture into 36 1-inch balls. Place balls on prepared baking sheet and refrigerate about 1 hour or until firm.

Meanwhile, melt white chocolate with shortening over a double boiler until smooth. Carefully drop chilled peanut-butter balls into chocolate to coat, and scoop them out with a fork, letting excess drip off through the tines (be careful not to stick the balls). Return the balls to waxed-paper-lined baking sheet; refrigerate until set.

Squeeze frostings into separate zip-top bags. Snip a very small corner from each bag. Pipe red frosting lines from center out for veins; pipe a dot of green frosting on top. Place M&M in center and pipe a white line on one side of it. Refrigerate until ready to serve.

— Recipe from "A Ghostly Good Time" (Filipacchi)