PEANUT BUTTER HALLOWEEN CANDY RECIPES
HALLOWEEN PEANUT BUTTER BALLS | BETTER HOMES & GARDENS
This easy peanut butter balls recipe has a Halloween twist that will be a hit at parties and for trick-or-treaters.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 55 minutes
Prep Time 35 minutes
Number Of Ingredients 7
Steps:
- In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch balls; place on parchment or waxed paper. Let stand about 20 minutes or until dry. In a small saucepan melt candy coating over low heat. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on parchment or waxed paper.
- Immediately press a candy-coated chocolate piece into center of each peanut butter ball. Let stand until coating is firm. Add a dot of black gel to the center of candy pieces for pupils. Drizzle red gel onto balls for bloodshot eyes. Makes about 20 eyeballs (20 servings).
Nutrition Facts : Calories 109 calories, CarbohydrateContent 11 g, CholesterolContent 5 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 53 mg
REESE'S PEANUT BUTTER CUP CAKE - USE UP THAT HALLOWEEN CANDY!
I received an email from the www.recipe4living.com website and the title of the email said "31 recipes to use up that leftover Halloween candy."
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 24 pieces of cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
- Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
- Add in the peanut butter cup chunks.
- Bake at 350 degrees for 45-50 minutes. Cool.
- Blend icing ingredients together and spread on cake.
- Sprinkle Reese's Pieces on top.
Nutrition Facts : Calories 326.9, FatContent 14.2, SaturatedFatContent 6.3, CholesterolContent 34.2, SodiumContent 264.3, CarbohydrateContent 47.7, FiberContent 0.5, SugarContent 39, ProteinContent 3.5
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