Monster Eyes

These edible monster eyes are a fun snack to make for after school or for the kiddo’s next Halloween party. And yes, I’m on an eye kick – it’s Halloween food!

These are a great recipe to make with a kid in the kitchen. Work on these after school or make an event of the weekend and whip up a batch.

Monster Eyes sloCooking.net Halloween Foods 2017

Monster Eyes

½ cup smooth sunflower butter
3 tbsp non-dairy butter
1 ¼ cup powdered sugar
1 tsp vanilla extract
6 oz. white chocolate chips
¼ cup brown allergy safe candy coated chocolate
Red decorating frosting

Blend sunflower butter and non-dairy butter until creamy
Add powdered sugar and vanilla to sunflower butter mixture
Beat until it looks smooth
Cover a cookie sheet with aluminum foil or waxed paper
Scoop out balls of sunflower butter mixture
Roll between your palms to get them round
Place on the cookie sheet and freeze for 30 minutes
Place the white chocolate in a microwave-safe bowl
Microwave until melted
Stir thoroughly until it is smooth
Dip balls into the white chocolate
Return it to the cookie sheet
Dip the rest
While white chocolate is still warm on candy, place one brown candy coated chocolate in the center
Let cool again
Decorate with red frosting for veins

Edible Monster Eyes
 
Author:
Ingredients
  • ½ cup smooth sunflower butter
  • 3 tbsp non-dairy butter
  • 1 ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 6 oz. white chocolate chips
  • ¼ cup brown allergy safe candy coated chocolate
  • Red decorating frosting
Instructions
  1. Blend sunflower butter and non-dairy butter until creamy
  2. Add powdered sugar and vanilla to sunflower butter mixture
  3. Beat until it looks smooth
  4. Cover a cookie sheet with aluminum foil or waxed paper
  5. Scoop out balls of sunflower butter mixture
  6. Roll between your palms to get them round
  7. Place on the cookie sheet and freeze for 30 minutes
  8. Place the white chocolate in a microwave-safe bowl
  9. Microwave until melted
  10. Stir thoroughly until it is smooth
  11. Dip balls into the white chocolate
  12. Return it to the cookie sheet
  13. Dip the rest
  14. While white chocolate is still warm on candy, place one brown candy coated chocolate in the center
  15. Let cool again
  16. Decorate with red frosting for veins

 

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