Frankenstein Peanut Butter Blossoms

Ingredients:

Directions:

1. Start by making the Frankenstein Butterfinger candy bars. Line the counter with parchment or wax paper. Unwrap all the Butterfingers and set aside. Melt the green candy melts according to package instructions. Dip each Butterfinger bar about 2/3 of the way into the melted chocolate and set on the paper to set. You need to work quickly, or the Butterfingers will start to melt while being dipped.
2. After each Butterfinger is dipped, add 2 eyeballs on top of the melted green chocolate. This will help hold them in place as the chocolate sets.
3. Melt the vanilla almond bark or white candy melts according to package instructions (you only need a few ounces).
4. Add the melted chocolate to a piping/icing bag and cut off a small piece of the corner. Pipe faces and scars onto the Butterfinger bars. Let the chocolate set completely while you make the peanut butter cookies.
5. Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper.
6. In the bowl of a stand mixer, mix the peanut butter, butter, sugar, and brown sugar until well combined.
7. Add the egg and vanilla and mix until combined.
8. Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients with the stand mixer motor on low speed. Mix until combined.
9. Form pieces of dough about 1-inch long x ½-inch thick that are rectangular in shape. Place on the counter.
10. Add sugar to a shallow dish (about 1/3 cup). Roll each piece of dough in the sugar until fully coated. Place on the prepared baking sheets, about 2 inches apart.
11. Bake for 8-10 minutes. Remove from the oven and immediately place one Frankenstein Butterfinger on top of each cookie. Gently press down so the candy bar will stick to the cookie as it cools.
12. Remove the cookies to a cooling rack to cool completely.
13. Enjoy or store in an airtight container on the counter for up to 5 days.