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Sheila King

Chocolate Peanuty Sweeties


  • 1 cup peanut butter  
  • 1/2 cup butter, softened 
  • 3 cups powdered sugar 
  • 5 dozen mini pretzel twists
  • 1-1/2 cups milk chocolate chips 
  • 1 Tbsp vegetable oil


In a mixing bowl, beat peanut butter and butter until smooth; beat in powdered sugar. Shape into 1-inch balls. Press one on each pretzel. Place on wax paper-lined baking sheets. Refrigerate until 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. 

*Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe.