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Yield: 5 Dozen
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RECIPE INGREDIENTS
| 1 cup peanut butter* |
| 1/2 cup butter (no substitutes), softened |
| 3 cups confectioners' sugar |
| 5 dozen miniature pretzel twists (about 3 cups) |
| 1 1/2 cups milk chocolate chips |
| 1 tablespoon vegetable oil |
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DIRECTIONS
In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined.
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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.
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In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.
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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.
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*Please Note: Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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