Line an 8″ x 8″ pan with parchment paper, extending beyond the sides for easy removal. Lightly spray with baking spray. Set aside.

In a medium pot, melt the butter then remove from the heat. While the butter is still warm, stir in the peanut butter and stir to combine.

Set aside about ¾ cup of pretzels for garnish (broken pieces are okay).

In a food processor, pulse the remaining pretzels into fine crumbs (or place the pretzels in a zip top bag and bash with a rolling pin). Add the confectioner’s sugar and blitz together then transfer to a large bowl. Pour over the butter-peanut butter mixture and stir to combine. Press the pretzel mixture into the prepared pan. Place in the refrigerator to cool for 15 minutes.

In a microwave-safe bowl, melt the chocolate chips and coconut oil (or shortening) in the microwave, starting at 30 seconds then in 15 second intervals if needed, stirring between each interval. Be careful not to let the chocolate scorch.

Spread the chocolate over the peanut butter layer then decorate with the reserved pretzels. You may break some of the pretzels for variation or leave them whole. Lightly press into the chocolate.

Refrigerate for at least 1 hour before cutting into bars.