PEANUT BUTTER EYE BALLS

This creamy cookie is a favorite of many hosts, including J. J. Griffin. This recipe adds a little crunch from rice cereal. You can make colored iris es per the instructions below or do as Griffin does and leave a little of the cookie exposed by dipping it into the white chocolate using a tooth pick to hold the cookie and don’ t completely coat it. She then takes the top of a food coloring bottle and presses it into make a tinted circular impression.

¼ cup( 4tablespoons) butter, softened 1 cup creamy peanut butter 2 cups powdered sugar

1½ cups toasted rice cereal( like Rice Kris pies) 1(11- or 12- ounce) bag white chocolate chips 1 table spoon vegetable oil Food coloring

With an electric mixer, combine butterand peanut butter. On low speed, gradually add powdered sugar, untilwell- combined ( this can also be done by hand). Mix in the cereal. Using your hands, form into balls the size of a large marble ( about 1inch) and refrigerate until firm, about 1hour.

Place the white chocolate in a microwave- safe bowl. Microwave for 30seconds. Remove, add vegetable oil and stir to combine. Microwave for 30 seconds or until chocolate is melted, and stir until smooth ( the chips might not appear melted). Dip the balls, one at a time, into the melted white chocolate, using a fork to roll them around so they are entirely coated. Remove and set on awaxpaper- linedbaking sheet. Chill forabout30 minutes, or until firm.

Separate remaining white chocolate into two bowls and add 1to2 drops of food coloring each to tint each bowl adifferent color. Reheat chocolate ifnecessary to smooth. Using a small spoon, place a small dollop of the colored chocolate on the eyeball tomake an iris and smooth with fingertip. Use a smaller drop of the contrasting color for the pupil. Chill until the chocolate is set. Place balls in individual minimuffin papers, if desired, and serve.

Adapted from a recipe from GaleGand for the American Association of Orthodontists

Per serving: 137 calories ( percent of calories from fat, 51), 3 grams protein, 15 grams carbohydrates, trace fiber, 8 grams fat ( 4 grams saturated), 3milligrams cholesterol, 71 milligrams sodium.