Nick's Picks: Audreys Chocolate Yummies

Chocolate covered potato chips, pretzels, Buckeyes, Peanut Butter Pretzel Bites, fingers?!?

Nick's Picks: Audreys Chocolate YummiesBuckeyes

2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pound confectioners’ sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)

What To Do:
In a large bowl, combine peanut butter and butter; mix until smooth. Gradually add confectioners’ sugar, stirring until thoroughly mixed. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.

In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.

After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.


What You’ll Need:
1 cup chunky peanut butter
1 cup confectioners’ sugar
1 tablespoon butter, softened
1 cup crushed pretzels
1 cup chocolate chips

What To Do:
Line a rimmed baking sheet with wax paper.
In a medium bowl, stir together peanut butter, confectioners’ sugar, butter, and pretzels. Roll into 1-inch balls and place on prepared baking sheet.
Freeze 30 minutes, or until firm.
In a small microwaveable bowl, microwave chocolate chips at 30 second intervals, stirring until chocolate is melted and smooth. Place chocolate in a resealable plastic bag, snip off corner with scissors, and drizzle over pretzel bites. Refrigerate until set.