1 c. creamy peanut butter
2 Tbsp butter softened
1/2 c. powdered sugar
3/4 c. brown sugar
4 squares chocolate almond bark
Line a baking sheet with wax paper and set aside.
Mix peanut butter and butter together. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. Add more powedered sugar until you reach this consistency.
Roll the mixture into small balls. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a double boiler. Stir occasionally until smooth.
Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Let sit until the chocolate is set. Store in air tight container