Evening Edge
What’s For Dinner?
DEL.ICIO.USPeanut Butter Eyeballs
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This creamy cookie is a favorite of many hosts, including reader J.J. Griffin. This recipe adds a little crunch from rice cereal. You can make colored irises by leaving a little of the cookie exposed by dipping it into the white chocolate using a toothpick to hold the cookie and don't completely coat it. Griffin then takes the top of a food coloring bottle and presses it in to make a tinted circular impression. Or use the tinting method listed below.
-- From staff reports
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 36
Ingredients:
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1/4 cup (4 tablespoons) butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1 1/2 cups toasted rice cereal (like Rice Krispies)
1 (11- or 12-ounce) bag white chocolate chips
1 tablespoon vegetable oil
Food coloring
Instructions:
With an electric mixer, combine butter and peanut butter. On low speed, gradually add powdered sugar, until well-combined (this can also be done by hand). Mix in the cereal. Using your hands, form into balls the size of a large marble (about 1 inch) and refrigerate until firm, about 1 hour.
Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Remove, add vegetable oil and stir to combine. Microwave for 30 seconds or until chocolate is melted, and stir until smooth (the chips might not appear melted). Dip the balls, one at a time, into the melted white chocolate, using a fork to roll them around so they are entirely coated. Remove and set on a wax-paper-lined baking sheet. Chill for about 30 minutes, or until firm.
Separate remaining white chocolate into two bowls and add 1 to 2 drops of food coloring each to tint each bowl a different color. Reheat chocolate if necessary to smooth. Using a small spoon, place a small dollop of the colored chocolate on the eyeball to make an iris and smooth with fingertip. Use a smaller drop of the contrasting color for the pupil. Chill until the chocolate is set. Place balls in individual mini muffin papers, if desired, and serve.
-- Adapted from a recipe from Gale Gand for the American Association of Orthodontists
Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Remove, add vegetable oil and stir to combine. Microwave for 30 seconds or until chocolate is melted, and stir until smooth (the chips might not appear melted). Dip the balls, one at a time, into the melted white chocolate, using a fork to roll them around so they are entirely coated. Remove and set on a wax-paper-lined baking sheet. Chill for about 30 minutes, or until firm.
Separate remaining white chocolate into two bowls and add 1 to 2 drops of food coloring each to tint each bowl a different color. Reheat chocolate if necessary to smooth. Using a small spoon, place a small dollop of the colored chocolate on the eyeball to make an iris and smooth with fingertip. Use a smaller drop of the contrasting color for the pupil. Chill until the chocolate is set. Place balls in individual mini muffin papers, if desired, and serve.
-- Adapted from a recipe from Gale Gand for the American Association of Orthodontists
Nutrition:
Per serving: 137 calories (percent of calories from fat, 51), 3 grams protein, 15 grams carbohydrates, trace fiber, 8 grams fat (4 grams saturated), 3 milligrams cholesterol, 71 milligrams sodium.
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