Cooking Corner: Chocolate eyes

Nothing satisfies the fine balance of salt and sweet like a batch of chocolate eyes. With its elegant simplicity, chocolate eyes are a delicious crowd pleaser, perfect for any time.

6 cups powdered sugar
1.5 cups peanut butter
.5 cups butter
2 cups chocolate chips
1 tsp. vanilla
Large mixing bowl
Medium sauce pan
Small frying pan

For the peanut butter balls, first add powdered sugar and peanut butter in a large mixing bowl. With hands, thoroughly mix powdered sugar into peanut butter. Slowly cut in butter and vanilla into the mixing bowl with the peanut butter and sugar. Once evenly mixed, roll dough into small, 1.5 inch balls. Place on wax paper lined plate, chill for 30 minutes.

Preparing the chocolate sauce comes next. In a large saucepan, bring water to a boil. Place smaller frying pan on top of the saucepan of boiling water. Fill frying pan with chocolate chips. Slowly stir chocolate mixture, bringing down the heat to medium once obtaining a liquid texture. Using toothpicks, dip the chilled peanut butter balls into chocolate sauce. Place back on plate and chill again for an additional 20 minutes. Serve and enjoy shortly after.

If the peanut butter dough is too sticky to form balls, add more sugar. If the dough is crumbly, add more butter.
After melting your chocolate, add a different flavor of chocolate in the center. Using a fork, make a swirling motion to obtain a marbled effect!
Experiment with different types of peanut butter; nutty peanut butter adds an extra crunch.

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