Line 2 baking sheets with waxed paper. Beat peanut butter & butter in large mixer bowl, until creamy. Beat in powdered sugar until mixture holds together & is moistened. Stir in chopped candy bar. Shape into 1-inch "eyeballs". Place on waxed sheets & freeze for 1 hour.
Melt white chocolate morsels in large, uncovered, microwave-safe on med-hi (70%) for 1 min. 30 seconds; stir. If necessary, microwave at additional 10-to-15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep the other in freezer until ready to use). Using wooden toothpick or skewer for dipping, dip one eyeball into melted morsel mixture. Shake off excess & return to baking sheet.
Gently press 1 round chocolate covered butter-crunch candy on top of "eyeball" to make a pupil. Repeat procedure with remaining candies. Refrigerate until coating is set. It may be necessary to reheat morsel mixture to cover all "eyes".
Before serving, pipe decorating gel around pupil and down "eyeball" to create bloodshot makings. Store in covered container in refrigerator. Best served cold.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.