Â½ cup - Butter (softened)
1 Â½ cups - Peanut butter
1 pound - Powdered sugar
1 tablespoon - Vanilla extract
12 ounces - White chocolate almond bark
Cream the butter and peanut butter together. Add the sugar and vanilla and thoroughly blend. Shape into small 1-inch balls and refrigerate on waxed paper for 30 minutes.
Melt the white chocolate in the microwave or in double boiler. 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.