Butterfinger Eyeballs

These candy eyeballs for Halloween will really make a Halloween party spooky!!

Ingredients:

• Wax paper
• 1 cup creamy peanut butter (not all-natural)
• 2 tablespoons butter or margarine, softened
• 2 cups powdered sugar
• 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, finely chopped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 3 tablespoons vegetable shortening
• 1/4 cup (1.5 oz.) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins
• 1 small tube red decorator icing
• Wooden pick or skewer for dipping
  

Directions:

1. LINE 2 baking sheets with wax paper.
2. BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch eyeballs. Place on prepared baking sheets. Freeze for 1 hour.
3. MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen eyeballs from freezer (keep other sheet in freezer until ready to use).
4. DIP one eyeball into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Raisinet on top of eyeball to make a pupil. Repeat procedure with remaining eyeballs on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of eyeballs and coating.
5. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings.
6. Store in covered container in refrigerator. Best served cold.