1 cup peanut butter (not generic or reduced fat)
1/2 cup butter (no substitutes), softened
3 cups powdered sugar
5 dozen mini pretzel twists (about 3 cups)
1 1/2 cups milk chocolate chips
1 T vegetable oil
In a mixing bowl, beat PB and butter until smooth. Beat in powdered sugar until combined. Shape into 1″ balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until PB mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the PB ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in refrigerator. Makes 5 dozen.