Candy Eyeballs

Ingredients:

• 1 1/2 cups creamy peanut butter
• 3 tbsp. butter, softened
• 3 cups powdered sugar
• 2 Butterfinger candy bars
• 3 cups white chocolate chips
• 5 tbsp. shortening
• 2 packages small, red, cinnamon candies
• Red food coloring
• Toothpicks

Method:

1. Combine the creamy peanut butter and the softened butter in a large mixing bowl, and beat the ingredients with a mixer on medium speed until they become smooth and creamy.
2. Turn the mixer on low setting, and add the powdered sugar a little at a time until the mixture is moist enough to stick together.
3. Chop the Butterfinger candy bar into small pieces, and stir it into the peanut butter mixture.
4. Use your hands to press and shape the mixture into round shapes about the size of a walnut, and put the "eyeballs" on a tray or baking sheet lined with waxed paper. Then, put the eyeballs into the freezer, and leave them for about an hour.
5. Place the white chocolate chips and shortening in a large microwaveable bowl, and cook them at 10-second intervals just until they melt, stirring after each interval.
6. Remove the eyeballs from the freezer, and roll each one into the melted white-chocolate mixture, holding the eyeballs with a toothpick. Press a small, red, cinnamon candy "pupil" into each eyeball.
7. Put them in the refrigerator until the chocolate sets up. Dip a toothpick into red food coloring and draw bloodshot veins on the candy eyeballs. Store the candy eyeballs in the refrigerator until you're ready to serve them.