Mix butter, peanut butter, marshmallow cream, salt, and powdered sugar.
Roll into small balls and chill well for at least 30 minutes in the fridge.
Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth and creamy.
Dip each ball well into melted chocolate. Allow to cool in the fridge.
Before the chocolate sets, use the red glaze to draw smudges on the coated balls, resembling bloodshot eyes. Place a candy eye on each ball while the glaze is still wet.