I picked this recipe out of a magazine somewhere. You kids loved it. The frosting is my own addition, which I lifted from another recipe in a different magazine. The frosting is a standard drizzle I use for many different cakes and sweet rolls. I will post it separately as well as here. You can also do a peanut butter topping if you wish but that frosting doesn't harden and the pretzels get sticky from it. Another option is to not frost them at all and dip them into Hershey's Syrup as you eat them. I have used this recipe and procedure for the last five years for mini-classes at ILC. Not a complaint registered yet. Place 1 c. lukewarm water in mixing bowl Add: 1 pkg dry active yeast (1 scant T) 2 T sugar 1 T butter or oil 1/2 t salt stir and add: 1/3 c creamy peanut butter (do not use crunchy, the dough won't roll when you need it to) 1 egg gradually stir in: 3 c flour 1/2 c milk pwdr (you can use milk instead of the water and skip the pwdr, but make sure the milk is lukewarm) Knead well, divide dough into 3 parts, cover and let rest 10 min. Divide each part into 6 and roll into 16 inch ropes and shape into pretzel shape. Place on greased cookie sheet and let rest 20 min. Bake at 375 for 10-12 min. Stir glaze with fork and drizzle, throw glaze over pretzels. Glaze: combine 1/4 c water with 1/4 c sugar. Boil until clear. Stir in chocolate chips, slowly adding chips until melted and glaze is drizzling consistency. Glaze will harden as the pretzels cool. Peanut Butter Frosting Mix and stir until smooth 1/2 c pwdr sugar 1/4 c peanut butter, creamy or crunchy 3-6 T evaporated milk You could make this on the runny side and dip the pretzels too.