This recipe makes about 5 dozen bites, but you can halve it if you don't need such a large amount. The finished bites are soft at room temperature, but will hold their shape. If you prefer them firmer, you can refrigerate them and serve them cold.
Servings: 5dozen (1-1/2 inch / 3.75 cm) bites
Author: Mary Gillespie
1cup/ 250 ml butter
2cups/ 500 ml peanut butter
1cup/ 250 ml icing or confectioner's sugar
2cups/ 500 ml mini pretzelsbroken into small pieces
2cups/ 500 ml milk chocolate chips
1tablespoon/ 15 ml butter or coconut oil
1/3cup/ 80 ml toffee bitsor 2 toffee chocolate bars chopped fine
Prepare 60 mini muffin or cupcake cups by placing them on a large cookie sheet or in mini muffin pans.
Melt butter and peanut butter together over medium low heat.
When the butter and peanut butter are melted and smooth, stir in icing sugar and pretzel bits.
Let the mixture cool slightly, then spoon into the prepared muffin cups. Let cool.
When the pretzel mixture has cooled, melt the chocolate chips with the butter or coconut oil.
Top the peanut butter mixture with the melted chocolate. Sprinkle toffee bits over and let cool.
Store in an airtight container, or in the fridge for longer storage.