1/2 cup crunchy peanut butter
1/4 cup salted pretzels, finely crushed
1/4 cup milk chocolate, melted
Mix crushed pretzels with peanut butter until combined. Place mixture in the freezer until firm; about 15 minutes. Scoop out teaspoonfuls and roll into balls. I used a melon baller. Place rolled truffles onto a parchment paper-lined cookie sheet, and put in the freezer until frozen solid; about an hour.
In the meantime, chop milk chocolate into small pieces and put in a bowl placed over a pot of gently simmering water. When chocolate is melted, remove from heat and stir with a spatula until smooth.
Take truffles out of the freezer and one by one, dip in the chocolate and roll the truffle until completely coated. Place coated truffle back on parchment paper. When all truffles are coated with chocolate, place in the refrigerator until chocolate is set.