This candy is amazing. It is the “plain” version of Butterfinger eyeballs that we make every year for Halloween, thanks to my cousins. Yet, if you leave off the “eye” part of the ball, you have just plain delicious white chocolate Butterfinger chocolates. This is one of those “plain” things in life that people won’t complain about. No Sir-ee Bob!
1 c creamy Skippy peanut butter (not all-natural)
4 T butter, softened
2 c powdered sugar
1 Butterfinger bar
2 c white chocolate chips
2 T shortening
extra chopped Butterfinger candy for topping if desired
Beat peanut butter and butter until creamy. Beat in powdered sugar until mixture resembles crumbly cookie dough. Stir in chopped Butterfinger bar. Using scoop, form 1-inch balls. Place on wax paper. Freeze 1 hour. Melt white chocolate chips and shortening in mini crock pot or double boiler and stir until melted and smooth. Remove Butterfinger balls from freezer and immediately dip in chocolate with fork, scraping off excess. Sprinkle with chopped Butterfinger candy if desired. Place on fresh sheet of wax paper. Refrigerate until set. Store in refrigerator.