Introduction: Eyeballs on Forks

Step 1: Ingredients

2 packages of Ghirardelli White Chocolate chips (11 oz. each)
2 tablespoon vegetable oil
1 Package of doughnut holes (16 oz. Entenmann's Popems Glazed )
Red Decorator frosting --Cake Mate: Classic Colors Writing Icing (4 colors to a pack)
Chocolate chips (Nestle)
Plastic forks
Styrofoam (recycled) with holes poked in it or wax paper

Melt the white chocolate in a microwave safe glass bowl in short bursts. Alternatively, melt the chips slowly in a double burner on the stove.
In a separate container, melt the vegetable oil and then stir it in the melted chocolate until the mix is smooth.

Step 2: The Fork

Spear a Pop'em/doughnut hole with a plastic fork.
Don't use a lollipop stick -the doughnut will spin and/or fall off.

Step 3: Dunk

Submerge the doughnut into the melted chocolate.

Step 4: Remove

Remove it.
It might fall off at this point, so be gentle.

Step 5: Shake

Gently tap/shake off the excess chocolate.

Step 6: Pupil

Push a chocolate chip into the doughnut, pointy end first.

Step 7:

Stick the end of the fork into a piece of (recycled) Styrofoam or set the doughnut down on wax paper.
Allow the chocolate to harden (it will lose its sheen).

Step 8: Veins

Use decorator frosting to make squiggly veins radiating out from the chocolate chip pupil.

Step 9:

Allow the chocolate to harden.

*If the dipping chocolate becomes too cool to dip into easily - pop the chocolate back into the microwave or put it back on the heat to keep it fluid.

Step 10: Serve on a Plate

Step 11:

Step 12: Serve Standing Straight Up

Wax paper version.

Step 13:

Step 14: EAT!

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