Bloodshot Buckeyes

• 1 cup creamy peanut butter
• 6 tablespoons unsalted butter, softened
• Pinch salt
• 2 cups confectioners' sugar
• 24 ounces white melting wafers
• 2 cups eyeball candies

1. Line a baking sheet with parchment paper; set aside.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine.
3. Gradually add the confectioners' sugar and combine until smooth.
4. Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet.
5. Refrigerate until firm, 10 to 15 minutes.
6. In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat.
7. Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely.
8. Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet.
9. Place an eyeball in the center of the ball and repeat the process with the remaining balls.
10. Let sit until the white coating is set, about 15 minutes.

peanut butter, unsalted butter, salt, sugar, wafers, eyeball candies

Taken from www.foodnetwork.com/recipes/nancy-fuller/bloodshot-buckeyes.html (may not work)