Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Halloween candy is arguably one of the best parts of this whole holiday. Snickers bars, Milky Ways and M&M's come packaged in little bite size containers, which make eating about 30 of them quite easy. For every bag we buy for the trick-or-treaters, we buy one extra just for us. Even with that extra bag, we usually end up eating piece for piece what we give away. I just can't resist candy.
However, this year I'm doing things differently. Instead of eating four packs of bite size Snickers, I left the store bought treats for the kids and made my own candy this Halloween. Not only do my mini eyeball truffles and salted chocolate bark taste much better than the processed stuff, they cost a lot less too and require no baking! So kids, you can keep your Skittles, I've got my own stash this year :)
Yield: About 16 mini eyeballs
1/2 cup of low-fat peanut butter
1 cup of powdered sugar
1/4 cup of packed brown sugar
3 tablespoons of butter, cut into pieces
Dash of salt
2 cups of white chocolate morsels
1-2 tablespoons of vegetable oil
About 16 M&M's, assorted colors
Red food gel (or red food coloring)
Line a jelly roll pan with foil, waxed paper or heavily grease.
In a large bowl, mix together peanut butter, sugars, butter and salt with a handheld mixer until fully combined. Split dough apart and roll into small balls, less than 1-inch wide. Place balls on jelly roll pan and freeze for about 30 minutes.
While dough is freezing, melt chocolate and vegetable oil on high in microwave for about two minutes, being sure to stir at the one minute mark so it doesn't clump or burn. Chocolate should be melted and somewhat runny.
When dough has chilled, dip balls into the chocolate and roll around to cover completely. I used a fondue skewer to do this. Drip off excess chocolate and set balls back on jelly roll pan. Place an M&M into the center of the balls and refreeze for about 20-30 minutes or until chocolate is hardened.
Once chocolate has hardened, remove from freezer. Using the red food gel, make zig zag lines coming from the M&M (to make them appear bloodshot). Chill for 20-30 more minutes. NOTE: Red gel doesn't freeze. To have lines that freeze, mix red food coloring with the remaining white chocolate. Put mixture into a pastry bag with a small tip attached and make zig zags that way.
Spicy salted chocolate bark
Yield: About 10 pieces of bark
2 cups of milk chocolate morsels
1/2 cup of chopped almonds
1/4 cup of chopped walnuts
1/2 cup of chopped spicy pistachios (like cayenne pepper or red pepper flavor), shells removed
Place a greased sheet of waxed paper in a jelly roll pan.
In a microwave safe bowl, melt chocolate on high for about two minutes, being sure to stir at the one minute mark so it doesn't burn.
Once chocolate has melted, add in nuts. Stir until most of the nuts are covered in chocolate.
Sprinkle with sea salt over the entire mixture and chill in a refrigerator for about 20-30 minutes.
Easy, delicious candy you won't want to share!
Watch: Homemade Snickers bar recipe
Learn how to make a homemade Snickers-like dessert bar in this video!