Halloween Peanut Butter Ghosts

Directions

1. Combine 340g of Skippy Crunchy Peanut Butter, 100g of Crunchy Nut or regular cornflakes, and 25g of softened butter in a bowl. Sift 150g of icing sugar into the mixture.
2. Mix everything together until fully incorporated; using your hands makes this easier.
3. Place the mixture in the fridge to cool for 30 minutes, then shape it into roughly 25 balls about the size of a walnut.
4. Set the balls on a baking tray lined with greaseproof paper or a reusable non-stick liner, then return the tray to the fridge for another 30 minutes.
5. Break 300g of white chocolate into pieces and melt it in a microwave or using a bain-marie.
6. Take the peanut balls out of the fridge and mold each into a ghost-like blob, spacing them well apart on the tray.
7. Spoon the melted white chocolate over each blob until the peanut mixture is completely covered, letting some chocolate drip down to form an ectoplasm base.
8. While the chocolate is beginning to set, press two edible eyes onto each ghost.
9. Return the ghosts to the fridge to chill thoroughly before serving.