Line a baking sheet with wax paper and set aside. In the
bowl of a stand mixer fitted with the paddle attachment,
beat peanut butter and butter until combined. Scrape down
bowl, add sugars and beat until combined. You should be
able to roll the mixture into balls without sticking to your
hands. If needed, add more powdered sugar until you reach
a consistency that is easy to roll. Roll the mixture into small
balls, about 1 teaspoon of mixture for each ball, and place
on prepared baking sheet. Sandwich the balls between two
pretzels and place in the freezer for 30 minutes. Melt the
chocolate in a metal bowl over a pan of lightly simmering
water. Stir occasionally until smooth, and remove from
heat. Dip each pretzel bite halfway into the melted
chocolate and place on the prepared baking sheet. Chill in
refrigerator until chocolate is set.
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