Source: Sandra Lee

Makes 20 servings.

2 (12 ounce) bags white chocolate morsels, Nestle
2 teaspoons vegetable shortening, Crisco
20 glazed donut holes, Entenmanns
20 round jellied candies, Gummi Savers
20 milk chocolate candies, M&Ms
Red food coloring, Schilling

Line a cookie sheet with parchment paper or wax paper and set aside.

Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth.

Cut two 1/8-inch-slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using a fork, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. Place on prepared cookie sheet, cut side down.

Repeat with remaining donut holes.

Reserve unused chocolate.

Place the jellied candies on top surface of donut holes. Refrigerate until set.

Re-heat chocolate if necessary. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies. Refrigerate until set, about 10 minutes.

In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate.

Use a toothpick to draw "veins" on the eyeballs. Refrigerate until ready to serve.