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1
In a large bowl combine the confectioner's sugar, butter, peanut butter and vanilla. Mix well to form a dough (you may need to add a bit more confectioner's sugar).
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2
Use a small cookie scoop to make the little balls. Scoop out one scoopful of peanut butter mixture and then break the ball in half. Roll each half into one ball. (I found this to be the perfect size).
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3
Sandwich each ball of dough between two whole pretzels. Put the assembled sandwich on a cookie tray. Repeat with the remaining pretzels and dough. When all of the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 45 minutes.
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4
Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. After 3 minutes, stir the chocolate. Continue in 3 minute intervals until the chocolate is melted and smooth. Make sure to use the defrost setting or your chocolate will scorch.
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5
Remove the pretzel sandwiches from the freezer and quickly dip each halfway into the melted chocolate. Sprinkle on a few festive sprinkles. Set the sandwich back onto the tray to allow the chocolate to set.
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6
When you have finished dipping all the pretzels, return the tray to the freezer to allow the chocolate to set up completely. Then store the peanut butter bites in the refrigerator until serving time.
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7
Recipe yields approximately 45 bites.
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8
Inspired by: Foodaphilia.
