1/2 c Butter, softened
1 1/2 c Peanut butter
1 lb Powdered sugar
1 tb Vanilla extract
12 oz White chocolate almond bark
Cream the butter and peanut butter together. Add the sugar and vanilla nad
thoroughly blend. Shape into small 1-inch balls and refrigerate on waxed
paper for 30 minutes.
Melt the white chocolate in the microwave. With a toothpick, dip the
“eyeballs” into the white chocolate, covering all but a small circle on the
top. Let cool on waxed paper. Makes 40 eyeballs.
NOTE: When you dip these in dark chocolate they are also known as buckeye
balls. I dip them in white chocolate and call them eyeball cookies during
Halloween!
Yields
1 Servings