Chocolate peanut sweeties 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. From Gina Kintigh of Connellsville Pennsylvania.

Ingredients 

1 cup peanut butter

1/2 cup butter, softened

3 cups confectioners’ sugar

60 miniature pretzels (about 3 cups)

1-1/2 cups milk chocolate chips

1 tablespoon shortening

Method 

In a small 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 set, 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 an airtight container in the refrigerator. Yield: 5 dozen.