Chocolate-Covered Peanut Butter & Pretzel Truffles

Directions

1. In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels.
2. Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets.
4. Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.