3. Give 'Em the Eyeball Candies
1/2 cup hydrogenated peanut butter (such as Skippy)
3 tablespoons unsalted butter, cut into pieces
1 1/4 cups confectioners’ sugar, sifted
6 ounces white chocolate coating (see below), finely chopped
20 round brown candy-coated chocolate candies (such as M&M’s)
Red paste or gel food coloring
1. Line 2 jelly-roll pans with aluminum foil, smoothing out any wrinkles. Coat foil with nonstick cooking spray.
2. In a large bowl with an electric mixer on medium speed, beat peanut butter, butter, and confectioners’ sugar until creamy and smooth.
3. Roll into 1-inch balls between your palms and place on prepared pan; freeze for 30 minutes.
4. Melt chocolate coating in a double boiler or microwave and stir until smooth. Dip balls into chocolate one at a time until completely coated, using your fingers, 2 forks, or chocolate dipping tools. Remove balls from chocolate, let excess chocolate drip back into pot, and place balls back on pan. Press 1 brown candy into each ball; these are the eyeball’s irises. Chill until firm, about 30 minutes.
5. Tint the remaining chocolate coating with red coloring. Scrape into a zipperlock plastic bag. Snip a small opening in a bottom corner of the bag and pipe bloody squiggles onto each eyeball. Chill until red chocolate is firm, about 15 minutes.
White chocolate: Look for white chocolate that lists cocoa butter in the ingredients rather than palm oil or other oils. The cocoa butter will give it a natural chocolate flavor and aroma. I most often use Callebaut and Valrhona.
From A Baker's Field Guide to Holiday Candy & Confections Recipe © 2013 by Dede Wilson and used by permission of The Harvard Common Press
4. Easy Marbled Candy Corn Bark
1 pound couverture or regular milk chocolate, finely chopped
12 ounces couverture or regular white chocolate, finely chopped
1 1/4 cups candy corn
1. Line a jelly-roll pan with aluminum foil, smoothing out any wrinkles.
2. Melt milk and white chocolates separately in a double boiler or in medium-size bowls in the microwave. Fold half of the candy corn into the milk chocolate and spread this mixture onto the prepared pan in an even layer using an offset spatula. It doesn’t have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces.
3. While milk chocolate mixture is wet, dollop tablespoonfuls of white chocolate here and there over surface. Use the tip of a butter knife to swirl chocolates together. Do not overswirl or you will lose the definition of the milk and white chocolates.
4. While mixture is still wet, sprinkle remaining candy corn over the top and press in gently with fingers to help it adhere. Place bark in refrigerator until completely firm, about 30 minutes.
5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy!
From A Baker's Field Guide to Holiday Candy & Confections Recipe © 2013 by Dede Wilson and used by permission of The Harvard Common Press Keep Reading ...