These creepy little brains have a crunchy white-chocolate shell filled with creamy peanut butter, raspberry jam, and gooey marshmallow creme. They look disturbing, but taste like a sweet PB&J dessert.
Makes: 6 brains
Ingredients
● 12 oz Ghirardelli White Vanilla Flavored Melting Wafers
● Red gel food coloring
● Approximately ½ cup creamy peanut butter
● Approximately ⅓ cup red raspberry jam
● Approximately ½ cup marshmallow creme
● 1 silicone brain mold with 6 cavities
Directions
1.Melt the candy wafers according to the package directions. Add 1 drop of red gel food coloring and stir until the coating becomes a pale, fleshy pink.
2.Make the brain shells. Spoon some of the melted candy coating into each cavity of the silicone brain mold. Using the back of a spoon, spread the coating evenly across the bottom and up the sides of each cavity. As the coating begins to cool and thicken, continue pushing it up the sides to create a sturdy shell.
3.Freeze until the candy coating is completely firm.
4.Add the peanut butter. Spoon creamy peanut butter into the center of each frozen brain shell.
5.Add the jam. Spoon raspberry jam over the peanut butter.
6.Add the marshmallow creme. Spoon marshmallow creme over the raspberry jam, filling each cavity almost to the top while leaving enough room to seal the brains. The marshmallow creme will be sticky at first, but allow it to rest for a few moments and it will naturally settle and spread.
7.Seal the brains. Spoon the remaining melted pink candy coating over each cavity. Spread it completely to the edges so it connects with the original shell and fully seals the filling inside.
8.Freeze again until completely firm.
9.Carefully peel the silicone mold away from each brain to release them.
10.Add the bloody splatter. Dip a small food-safe brush into red gel food coloring and lightly flick it over the brains to create a bloody splatter effect.
Chef’s Tip
Don’t make the first layer of candy coating too thin. A slightly thicker shell makes the brains much easier to remove from the mold without cracking.
Storage
Store the PB&J Brain Surprises in an airtight container in the refrigerator until ready to serve.
These creepy little brains have a crunchy white-chocolate shell filled with creamy peanut butter, raspberry jam, and gooey marshmallow creme. They look disturbing, but taste like a sweet PB&J dessert.
Makes: 6 brains
Ingredients
● 12 oz Ghirardelli White Vanilla Flavored Melting Wafers
● Red gel food coloring
● Approximately ½ cup creamy peanut butter
● Approximately ⅓ cup red raspberry jam
● Approximately ½ cup marshmallow creme
● 1 silicone brain mold with 6 cavities
Directions
1.Melt the candy wafers according to the package directions. Add 1 drop of red gel food coloring and stir until the coating becomes a pale, fleshy pink.
2.Make the brain shells. Spoon some of the melted candy coating into each cavity of the silicone brain mold. Using the back of a spoon, spread the coating evenly across the bottom and up the sides of each cavity. As the coating begins to cool and thicken, continue pushing it up the sides to create a sturdy shell.
3.Freeze until the candy coating is completely firm.
4.Add the peanut butter. Spoon creamy peanut butter into the center of each frozen brain shell.
5.Add the jam. Spoon raspberry jam over the peanut butter.
6.Add the marshmallow creme. Spoon marshmallow creme over the raspberry jam, filling each cavity almost to the top while leaving enough room to seal the brains. The marshmallow creme will be sticky at first, but allow it to rest for a few moments and it will naturally settle and spread.
7.Seal the brains. Spoon the remaining melted pink candy coating over each cavity. Spread it completely to the edges so it connects with the original shell and fully seals the filling inside.
8.Freeze again until completely firm.
9.Carefully peel the silicone mold away from each brain to release them.
10.Add the bloody splatter. Dip a small food-safe brush into red gel food coloring and lightly flick it over the brains to create a bloody splatter effect.
Chef’s Tip
Don’t make the first layer of candy coating too thin. A slightly thicker shell makes the brains much easier to remove from the mold without cracking.
Storage
Store the PB&J Brain Surprises in an airtight container in the refrigerator until ready to serve.