Line a baking sheet with parchment or wax paper.
Line up all the mini pretzel twists on the baking sheet. Set aside.
Measure the peanut butter, dark brown sugar, powdered sugar and vanilla into a large bowl. Use a hand mixer to beat the ingredients together until combined. It will be crumbly, and that’s OK. Pinch a bit of it and see if it forms a ball, as well as sticks to itself, without sticking to your hands. If it does, you’re good to go. If it’s too crumbly, add 1-2 tablespoons of peanut butter and mix again until the desired consistency is reached.
Use a teaspoon to measure out the peanut butter mixture into your hand. Gently form into a ball.
Place the peanut butter ball onto one of the pretzels, and press another pretzel on top to form the sandwich.
Repeat until all the bites have been made, and then refrigerate for 1 hour.
While the pretzel bites chill, melt the chocolate with the butter in the microwave in 30-second bursts until melted. (You could also do this in a double boiler.)
Dip the chilled bites into the chocolate, and place back onto the baking sheet.
Chill for another 30 minutes, or until the chocolate is set.
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