Ingredients (organic when possible)
- 1/2 cup light corn syrup (high fructose alternatives are amazing)
- 1/2 cup unbleached sugar
- 1/2 cup natural peanut butter
- 1/2 tsp vanilla extract
- 3 cups puffed rice cereal
- 1/2 cup chocolate chips (look for Fair Trade dark chocolate!)
- Golden dried fruit (such as apricots, pineapple or golden raisins)
- Lollipop sticks
- In a large saucepan, combine the corn syrup, sugar, and peanut butter. Heat on medium-low, stirring occasionally, until mixture is well combined and sugar is dissolved. Add vanilla extract, and stir to combine.
- Remove mixture from heat and add the puffed rice cereal. Stir to combine and let cool for about 10 minutes, or until you are comfortable touching the mixture with your hands.
- Once mixture is cool enough to handle, it’s time to form it into balls. Using a small cookie or ice cream scoop, scoop out a small portion (a little larger than the size of a golf ball) and begin to form it into a round shape. Stick the ball onto a lollipop stick and continue to form a ball, while molding the mixture onto the stick. Place eyeball on waxed paper, and continue this process until you run out of the mixture.
- Once all your eyeballs are completely cooled and firm, you can start the spooky fun. You will be melting the chocolate for dipping and there are 2 methods for this: double broiler or microwave. A “double broiler” just means having a buffer of water between the chocolate and the heat of the stove. If you don’t have a double broiler pan, just use a glass or metal mixing bowl on top of a saucepan half-full of water.
- Take a small amount of the melted chocolate and spoon it onto the tip of an eyeball. Spread the chocolate out with the bottom of the spoon, in a circular motion, until you have a circular chocolate area for the eyeballâ€™s “cornea”. Place either a golden raisin or a cut-out, circular piece of dried apricot in the middle of the chocolate to form the eyeballs “iris”.
You’ll need to find a way to keep the lollipops standing up while the chocolate cools and firms. An easy way to do this is to place them in small cups, facing outwards.
These can be made up to two days ahead of time.
Makes about 18 eyeballs.