1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb. icing sugar
1 tablespoon vanilla extract
12 ozs. white chocolate
Cream the butter and peanut butter together.
Add the icing sugar and vanilla and blend thoroughly.
Shape into small 1-inch balls. Refrigerate on waxed paper for half an hour.
Melt the white chocolate (you can use a microwave for this).
With a toothpick, dip the "eyeballs" into the chocolate, covering all but a
small circle on the top.
Let cool on waxed paper. Makes around 40 eyeballs.