Ingredients

• 75 miniature salted pretzel twists
• 1 (12 ounce) bag dark chocolate chips
• 1/4 cup milk
• 1 cup creamy peanut butter

Instructions

1. Line a baking sheet with aluminum foil or waxed paper.
2. Arrange pretzels on the prepared baking sheet.
3. Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
4. Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.