December 9, 2011

Chocolate Peanut Sweeties

This recipe was emailed to me one day from  The name caught my eye, so I clicked on the link.  They were very cute and sweet.  I decided to make them for our recent holiday party.  They were a hit!  I didn't run out because the recipe is supposed to make five dozen sweeties, but I got four dozen, which is a lot for about 15 people to eat with all the other food we had.  Anyway, I shared some with my co-workers and friends.  They loved them!!  I've been asked just about everyday "when can I get the recipe for those peanut butter balls?"  I had to put a rush on this post, so everyone could have the recipe.  =)

The sweeties are very similar to a buckeye with the addition of a pretzel.  They were super easy to make and there wasn't any cooking involved.  The recipe has to be done in stages, so it takes a bit of time for them to chill, but it is worth the wait.  It's also a very kid friendly recipe.  I enlisted the help of my nephew when it was time to dip them in chocolate.  He was a great helper! 

Chocolate Peanut Sweeties

1 cup peanut butter*
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth.  Beat in confectioners' sugar until combined.

Shape into 1-inch 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 the 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.

Yield - 5 dozen

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