Chocolate Peanut Sweeties

Recipe by Gina Kintigh, Connellsville, Pennsylvania; Taste of Home February/March 2000 (Vol. 8, No. 1)

Description: "Inspired by my passion for peanut butter and chocolate, I combined a trusted recipe for peanut butter eggs with the salty crunch of pretzels. Now our kids have fun helping me make and eat these heavenly treats."

Home

Chapel

Recipes

Family Tree

Lists

 


Editor's Note: Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe.

CMN: Made 12/2002. Dave thought they were "ok". Everyone else loved them!

Ingredients:
1 cup peanut butter
1/2 cup butter -- softened
3 cups confectioner's sugar
5 dozen mini pretzels -- (about 3 cups)
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil

Directions:
In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

Yield: 5 dozen
Copyright: © Reiman Publications, LLC, 2000.


© 2007 C Nuland. All rights reserved.