| | Directions | | In a mixing bowl, mix peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape into 1 inch balls; press one on each pretzel. Place on waxed paper baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In microwave safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball in chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in refrigerator. Yield: 5 dozen |
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| Ingredients | | - |  | 1 cup peanut butter, do not use reduced fat or generic brands) |
| - | | 1/2 cup butter, softened (no substitutes) |
| - | | 3 cups confectioners sugar |
| - | | 5 dozen miniature pretzel twists (3 cups) |
| - | | 1 1/2 cups milk chocolate chips |
| - | | 1 tablespoon vegetable oil |
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