Step 1

Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.

Step 2

Slowly add the powdered sugar and mix until a soft dough forms.

Step 3

Roll the mixture into 36 even balls. Place on a wax paper lined tray and refrigerate for at least 30 minutes.

Step 4

Melt the white chocolate according to the package directions. Use a toothpick to dip the peanut butter balls one at a time.

Step 5

Place the dipped balls on a wax paper lined tray. Cover the toothpick hole with more white chocolate. Let set.

Step 6

Squeeze a circle of red gel on the top of each peanut butter ball. Place a candy eyeball on top and press down gently.

Step 7

Use a toothpick to drag the side down the sides of each truffle. Let set. Store in a loosely sealed container.