These “eyeballs” are inspired by Indian sweets called ladoos. You can skip the candy eye decor and enjoy them anytime of year.
Yields about 6 balls. Feel free to double this recipe.
Ingredients
- 1/4 cup creamy peanut butter
- 2 TBS unsalted butter, melted
- 3/4 cup confectioner’s sugar
- 1/8 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 2 oz of milk chocolate chips
- Candy eyes
Procedure
- Mix peanut butter, confectioner’s sugar, melted butter, ground cardamom, cinnamon and black pepper in a bowl with a spatula. Then mix with your hands. It should be like play dough.
- If the mixture is too dry and not sticking together, add more peanut butter. If the mixture is too sticky, add more confectioner’s sugar.
- Mold mixture into individual balls.
- Place balls on a cookie sheet lined with parchment paper.
- Refrigerate balls for 15-20 mins, so they become firm.
- Place chocolate chips in a microwave safe bowl. Microwave in intervals of 30 seconds. Between each interval, stir the chocolate chips with a spoon until completely melted.
- Using a toothpick, or clean hands, dip the peanut butter balls in the melted chocolate. Be sure not to cover them completely. You have to leave a spot uncovered for the candy eyes . Place each chocolate covered ball back on the parchment paper to allow the chocolate to set.
- Dab a drop of melted chocolate on the back of a candy eye and place on the part of ball that’s not covered in chocolate.
- If the chocolate is not drying, place in the fridge until chocolate firms up.
- Enjoy!
Manhattan Roti 