Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup creamy peanut butter
- ¼ cup marshmallow creme
- ½ teaspoon vanilla extract
- pinch of table salt
- 2 cups powdered sugar
- 1 – 10 ounce bag white candy melting wafers
- 1 – 2 ounce tube red sparkle gel
- 35 large candy eyes
Instructions
- Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
- Slowly add the powdered sugar and mix until a soft dough forms.
- Roll the mixture into 36 even balls. Place on a wax paper lined tray and refrigerate for at least 30 minutes.
- Melt the white chocolate according to the package directions. Use a toothpick to dip the peanut butter balls one at a time.
- Place the dipped balls on a wax paper lined tray. Cover the toothpick hole with more white chocolate. Let set.
- Squeeze a circle of red gel on the top of each peanut butter ball. Place a candy eyeball on top and press down gently.
- Use a toothpick to drag the side down the sides of each truffle. Let set. Store in a loosely sealed container.