Ingredients

Wax paper
1 cup creamy peanut butter
2 tablespoons butter or margarine, softened
2 cups powdered sugar
1 Butterfinger candy bar, finely chopped
2 cups (12-ounce package) white chocolate chips
3 tablespoons vegetable shortening
2 7-ounce packages Butterfinger BB's candies
1 small tube red decorator icing

Directions

Line 2 baking sheets with wax paper. Beat peanut butter and butter in large bowl until creamy. Beat in powdered sugar until mixture holds together. Stir in chopped candy bar. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze 1 hour.

Melt white chocolate and shortening in microwave-safe bowl on medium-high power for 1 minute and 30 seconds. Stir. If necessary, microwave in additional 10-second intervals, stirring. Remove 1 baking sheet of frozen candies from freezer. Dip "eyeball" into melted white chocolate. Shake off excess and return to baking sheet. Gently press 1 Butterfingers BB on top of "eyeball" to make a "pupil." Repeat with remaining eyeballs. Refrigerate until coating sets. Repeat with remaining sheet of "eyeballs." Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Best served cold. Makes 33 candies.