Ingredients

• Mini Twist Pretzels
• White Chocolate Almond Bark
• Red Sanding Sugar
• Mini Marshmallows

Instructions

1. Melt the white chocolate almond bark according to the directions on the package.
2. Dip each mini twist pretzel halfway into the melted white chocolate almond bark.
3. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the almond bark is showing. Place on waxed paper.
4. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set.

1-18 oz. jar of smooth peanut buter
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts 
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. 

Using your hands, mix everything together until smooth.

Roll the peanut butter filling into 1 inch balls, place on aluminum foil lined baking sheet.

Place the baking sheet in the freezer for approximately 7 minutes to chill.

Melt your chocolate in the microwave (using microwave safe bowl).  Microwave in 30 second intervals until smooth. Be sure to use a bowl deep enough for dipping the peanut butter balls. 

Remove the baking sheet from the freezer. Insert a toothpick into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Refrigerate until the chocolate has completely dried.

Store in sealed container in the fridge.

Adapted from: http://diyreal.com/chocolate-peanut-butter-balls/