Turn leftover farm-stand pretzels into simple candies. Peanut butter helps the crumbled pretzels stick together, and melted chocolate is the finishing touch.
Martha Stewart Living, January 2011
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1/2 cup creamy peanut butter
1/4 cup plus 1 tablespoon confectioners' sugar
1 tablespoon unsalted butter, room-temperature
1 cup crushed pretzels
5 ounces milk chocolate, melted
Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.