PB PRETZEL BITES

Happy St. Patricks day! I was not into it this year :( I failed to make the green mint shamrock sugar cookies I had planned on making, the kids weren't decked out in green clothes, I didn't drink a Guinness and we didn't have corn beef and cabbage for dinner. I'm a bad Irish girl! Oh well, there is always next year!
Even though we didn't get into the St. Patties day spirit, we still managed to do a little baking! I found a kid friendly and delicious recipe on...can you guess????? YES Pinterest! I have no idea how I manage to have all the ingredients for these fantastic treats in my house!?! (But i am oh so glad that I do) I like this one because there is no need for an oven or stove top so the kids can do just about everything. I'd say this is appropriate for kids 3-4 and up. Preston (age 5)was able to roll the peanut butter mixture into balls but Ethan(age 2 1/2) had a hard time with it. His looked more like snakes! :) Also, to make the recipe a little easier, it might be best to drizzle the treats with chocolate rather than dip in chocolate. This was REALLY messy, the pretzels started to break and it was nearly impossible to keep the kids from licking their fingers in between each dip.
All in all, this was yummy! Yet another pinterest dessert that didn't last a full 24 hours in the Walling household!












Ingredients:
• 1 cup creamy peanut butter
• 2 tablespoons softened butter
• 1/2 cup powdered sugar
• 3/4 cup brown sugar
• Pretzels
• 1 bag semi-sweet chocolate chips

Directions:
1.Line a baking sheet with wax paper and set aside.

2.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.

3.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.

4.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.

Lots of Love and Bunches of Hugs
XOXO Brogan Lee