Peanut Butter-Chocolate Pretzel Pops

• 1-3/4 cups flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 tsp. baking soda
• 1/2 cup cold butter or margarine
• 1/2 cup crunchy peanut butter, chilled
• 1/4 cup honey
• 1 Tbsp. milk
• 1 oz. BAKER'S Semi-Sweet Chocolate, finely chopped
• 1 cup finely chopped PLANTERS Dry Roasted Peanuts
• 24 pretzel dipping sticks

1. Heat oven to 350F.
2. Combine flour, sugars and baking soda in large bowl.
3. Cut in butter and peanut butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Add honey, milk and chopped chocolate; mix well.
5. Shape dough into 24 (1-1/2-inch) balls.
6. Roll, 1 at a time, in nuts; place, 3 inches apart, on baking sheet sprayed with cooking spray.
7. Insert pretzel into one side of each ball.
8. Gently press balls until slightly flattened.
9. Bake 12 min.
10. or until edges of cookies are lightly browned.
11. Cool on baking sheet 1 min.
12. Gently transfer to wire racks; cool completely.
13. (Do not lift cookies by sticks until completely cooled.)

flour, granulated sugar, brown sugar, baking soda, cold butter, crunchy peanut butter, honey, milk, chocolate, peanuts

Taken from www.kraftrecipes.com/recipes/peanut-butter-chocolate-pretzel-pops-185629.aspx (may not work)