Witches' Fingers and Eyeballs

So a couple of my Halloween recipes are already being requested, so I figured I’d just add them to the blog. Now I don’t have the pictures of them yet-I don’t plan on making them until Wednesday or Thursday evening, so I’ll add pictures then. One of the recipes, the witches fingers (a Kraft recipe), I’ve made before. The other one is brand new to me.

Witches’ Fingers
12 Fingers

Absolutely easy with amazing results. I had most of my Home Ec kids make these last year and they loved them!

1 cup smooth Kraft peanut butter
½ cup sugar
1 egg
Sliced almonds
Red gel (in decorating section of baking)
Green gel

Preheat oven to 325 F. Mix together peanut butter, sugar, and egg.

Shape small amounts of dough into fingers by rolling between the hands. Make indentations for knuckles with edge of spoon.

Place slice of almond at tip of finger for fingernail. Press down to secure. Bake for 12 minutes or until set. When still soft, re-form into finger shape with edge of spoon. This is very important!!

Let cool. Use red gel to make blood around nail or green gel to make puss around the nail.

Eyeballs
36 Eyeballs

This recipe was taken from A Ghostly Good Time, a special publication by Woman’s Day.

1 cup creamy peanut butter
½ cup unsalted butter, softened
2 to 2 ½ cups icing sugar
1 bag white chocolate chips
2 tbsp solid vegetable shortening
36 brown M and M’s

Stir peanut butter and butter in a medium bowl until smooth. Gradually add the icing sugar until thick and smooth and well combined. The mixture should be thick and easy to roll into balls.

Line a baking sheet with wax paper. Shape mixture into 36-1 inch balls. Place balls on prepared baking sheet and refrigerate about 1 hour or until firm.

Meanwhile, melt the white chocolate with the vegetable shortening over a double boiler until smooth. Carefully drop chilled peanut butter balls into the chocolate to coat, and scoop them out with a fork, letting excess drip off through the tines (be careful not to stick the balls). Return balls to wax paper-lined baking sheet; refrigerate until set.

Squeeze frostings into separate pastry bags. Snip a very small corner from each bag. Pipe red frosting lines from center out for veins. Pipe a dot of green frosting on top. Place the M and M’s in the center and pipe a small white line on one side (underneath to secure). Keep refrigerated until ready to serve.