1C creamy peanut butter (wow or other nut or seed butter)
2TBSP butter or margarine, softened
1/2C powdered sugar
1/3C coconut sugar ( I used regular sugar)
60-70 gluten free pretzels
2oz chocolate chips
In a large bowl combine peanut butter and margarine or butter until smooth.
Stir in sugars and vanilla until dough is formed.
Roll in to 1-2” balls. I use 1’ balls. Add more sugar if the dough is too sticky.
Put the peanut butter ball between two pretzels and press gently together.
Place on parchment paper overed cookie sheet and freeze for 15-30 minutes.
Melt chocolate. Dip half of each pretzel in chocolate and refrigerate until firm 10-15 minutes.
Store in a sealed container in the fridge or freezer.
(Recipe from justwhatweeat.com)