Reese's Peanut Butter
and Milk Chocolate Chip Cattails

Pretzel rods are coated in a milk chocolate and peanut butter chip mixture and garnished with finely chopped milk chocolate and peanut butter chips.

Recipe Ingredients:

1 cup REESE'S Peanut Butter Chips - divided use
1 cup HERSHEY'S Milk Chocolate Chips - divided use
2 teaspoons vegetable shortening (do not use butter, margarine, spread or oil)
12 to 14 pretzel rods

Cooking Directions:

1. Stir together milk chocolate chips and peanut butter chips.
2. Place sheet of wax paper on tray or counter top.
3. Finely chop 1 cup chip mixture in food processor or by hand; place on wax paper.
4. Line tray or cookie sheet with wax paper.
5. Place remaining 1 cup chip mixture and shortening in narrow deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
6. Spoon chocolate peanut butter mixture over about 3/4 of pretzel rod; gently shake off excess. Holding pretzel by uncoated end, roll in chopped chips, pressing chips into chocolate. Place on prepared tray.
7. Refrigerate 30 minutes or until set. Store coated pretzels in cool, dry place.

Makes 12 to 14 coated pretzels.

Variation: Melt 1 cup milk chocolate chips and 1 cup peanut butter chips with 4 teaspoons shortening; dip small pretzels into mixture.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.