1/2 C. peanut butter
3 T. butter, softened
1 C. sifted powdered sugar
4 oz. vanilla-flavored candy coating
20 candy-coated milk chocolate pieces
Red and black decorator gel icing
In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined.
Shape into 1-inch balls; place on waxed paper. Let stand about 20 minutes or until dry.
In a small saucepan melt candy coating over low heat. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls.
Place on waxed paper.
Immediately press a candy-coated chocolate piece into center of each peanut
butter ball. Let stand until coating is firm. Add a dot of black gel to the
center of candy pieces for pupils. Drizzle red gel onto balls for bloodshot
eyes. Makes about 20 eyeballs.
Prepare as directed except do not decorate with gel icing. Cover loosely with foil. Store at room temperature for up to 24 hours. Add decorator gel icing just before serving.
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