Bloodshot Buckeyes

Directions

1. 1
   Line a baking sheet with parchment paper; set aside.
2. 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. 3
   Gradually add the confectioners' sugar and combine until smooth.
4. 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. 5
   Refrigerate until firm, 10 to 15 minutes.
6. 6
   In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat.
7. 7
   Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely.
8. 8
   Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet.
9. 9
   Place an eyeball in the center of the ball and repeat the process with the remaining balls.
10. 10
    Let sit until the white coating is set, about 15 minutes.