Ingredients
- Servings: 30
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter, softened
- 2 1/2 cups confectioners' sugar, sifted
- 1 tablespoon vanilla extract
- 12 ounces white chocolate, chopped
- 2 tablespoons shortening
- 2 drops blue food coloring
- 1/2 cup miniature semisweet chocolate chips
- red food coloring (optional)
Recipe
Preparation Time: 20 mins
Ready Time: 3 hrs 20 mins
- beat the peanut butter and butter with an electric mixer in a large bowl until smooth. beat in the sugar and vanilla. cover and refrigerate for 30 minutes. roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. refrigerate for another 30 minutes.
- melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. you can chill them in the refrigerator.
- stir a few drops of blue food coloring into the remaining melted white chocolate. make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." for an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
Ingredients
- Servings: 4
- 1/4 cup butter
- 4 (1 ounce) squares unsweetened chocolate
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/3 cup confectioners' sugar for decoration
Recipe
- melt butter and chocolate either in a microwave or over low heat on the stove. allow to cool slightly.
- stir in remaining ingredients, except powdered sugar. mix well.
- cover dough and chill for 30 minutes.
- preheat oven to 300 degrees f (150 degrees c).
- shape dough into 1 inch balls. roll in powdered sugar to coat heavily. place 2 inches apart on an ungreased cookie sheet. bake for 15 to 18 minutes or until edges are set. remove from cookie sheet and cool on rack.
Ingredients
- Servings: 1
- 5 (1 ounce) squares unsweetened chocolate
- 2/3 cup butter
- 4 teaspoons hot water
- 2 teaspoons instant coffee granules
- 3 egg yolks
- 3 egg
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup walnuts, toasted and chopped
- 3 (1 ounce) squares unsweetened chocolate, chopped
- 1/3 cup sour milk
- 1 tablespoon white sugar
- 1 teaspoon (optional)
- 1 cup walnuts, toasted and chopped
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch square pan.
- in a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. combine hot water and instant coffee, stir into the melted chocolate. set aside to cool.
- in a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. stir in vanilla. sift together flour, baking powder, and cocoa; mix into the egg mixture. next, mix in the cooled chocolate mixture. stir in 1/2 cup walnuts. spread the batter into the prepared pan.
- bake for 30 to 35 minutes in the preheated oven. cool completely before frosting.
- to make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. stir in sour milk, and 1 tablespoon sugar; stir until smooth. remove from heat, and stir in the . spread over the cooled brownies, and sprinkle with remaining walnuts. allow the frosting to set before cutting into bars.
Ingredients
- Servings: 5
- 2 cups butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 1/3 cup crushed hard peppermint candies, or more as needed
- 8 ounces white confectioners' coating, chopped
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 4 hrs 10 mins
- beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. gradually beat flour into mixture to make a smooth dough. stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
- preheat oven to 350 degrees f (175 degrees c).
- roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
- bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. remove to cool on wire racks.
- place crushed peppermints into a shallow bowl. microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. dip tops of cooled cookies in coating, then press into crushed candy. set cookies aside to let coating set.
