Peanut Butter Candies for Halloween

Ingredients:

• 3/4 cup peanut butter
• 3 tablespoons unsalted butter at room temperature
• 1/4 teaspoon coarse salt
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup crispy rice cereal (breakfast cereal)
• 1 and 1/4 cups orange and black sprinkles
• 1/4 tsp green gel food coloring
• 1/4 tsp orange gel food coloring
• 1/4 tsp purple gel food coloring
• 220 g dark chocolate, chopped
• 1 tsp. coconut oil
• Small, medium and large candy eyes for decoration

Preparation:

1. Line a baking sheet with parchment paper. In a large bowl, beat the peanut butter, butter, and salt with a mixer on medium speed until smooth. Add the powdered sugar and vanilla. Mix on low speed until smooth. Increase the speed to medium-high and beat until smooth and fluffy, about 1 minute. Gently fold in the rice cereal and 1/4 cup of orange and black sprinkles with a spatula.
2. Color the peanut dough with food coloring.
   
   Divide the mixture into 4 equal parts. Set one piece aside, then place the remaining 3 pieces in separate medium bowls. Add green gel food coloring to one of the bowls and stir with a spatula or gloved hands until smooth. Repeat with orange food coloring in a second bowl and purple food coloring in a third.
3. Roll the peanut dough into balls.
   
   Scoop 2 teaspoons of dough (11–12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until firm but not frozen, for 20–30 minutes.
4. Microwave the chocolate and coconut oil in 30-second intervals, stirring occasionally, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
5. Line a small baking sheet with parchment paper and sprinkle with the remaining 1 cup orange and black sprinkles.
6. Coat the balls with chocolate icing and roll in sprinkles..
   
   Dip a toothpick into the chocolate mixture, then insert it into the top of a peanut butter ball. Dip the ball into the chocolate mixture and coat most of it, leaving an open circle at the top; let any excess chocolate drip off. Working with one ball at a time, place the ball on top of the sprinkles on the baking sheet, ensuring the sprinkles adhere to the bottom of the ball; remove the toothpick.
7. Finally, make the faces, giving them a clueless expression..
   
   Glue the googly eyes onto the open space at the top. Repeat with the remaining peanut butter balls, coating them with chocolate icing, dipping a toothpick into the chocolate each time before picking up the ball.
8. Refrigerate for at least 1 hour to allow the chocolate to set and the balls to firm up. Transfer the balls to a serving platter. Serve or use them to decorate your dessert.
   
   Note
   
   Keep the balls in the refrigerator until ready to serve.