Halloween Mummy Peanut Butter Balls

Directions

1. Melt 60 g of butter in a small saucepan on the stove or in a microwave until just liquid.
2. In a large bowl, combine 175 g of SKIPPY® Peanut Butter Smooth with the melted butter.
3. Stir the peanut butter and butter together with a whisk until the mixture is smooth and thoroughly blended.
4. Add 275 g of icing sugar and whisk again until fully incorporated. The mixture will look like breadcrumbs; use clean hands to knead it into a dough.
5. Line a small baking tray or plate with greaseproof or baking paper.
6. Pinch off pieces of dough and roll them into walnut-sized balls. Arrange them on the lined tray and refrigerate for at least 15 minutes.
7. Melt 100 g of white chocolate and spoon it into a disposable piping bag or a small freezer bag. Snip off a tiny corner and pipe a zigzag pattern of chocolate over each chilled ball to look like mummy wrappings.
8. Swiftly press two edible candy eyeballs onto the top of each mummy before the chocolate sets.
9. Return the mummy peanut butter balls to the fridge and chill until the white chocolate is completely firm.