| 1/2 Cup
||butter, softened (no substitutes)
||miniature pretzel twists
|1 1/2 Cup
||milk chocolate chips
In a large mixing bowl, beat peanut butter and butter until smooth. Beat in powdered sugar until well-combined. Shape into 1-inch balls. Press one on each pretzel. Place on a waxed-paper-lined baking sheet. Refrigerate until firm, about 1 hour. Melt chocolate chips and oil in microwave. Dip the peanut butter into the chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in refrigerator.