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Crush pretzels into small bits. (I tried this first by bashing the pretzels in a baggie. Then I tried chopping them in a food processor. The results were mostly the same, though I felt I had more control with the baggie method.) In a small bowl, combine peanut butter, butter, brown sugar and salt. Stir until all ingredients are completely blended and smooth. Add pretzel bits to peanut butter mixture and mix thoroughly. Add powdered sugar and, again, mix thoroughly. Prepare a chilling tray--a dinner plate covered with waxed paper works well. Take about a teaspoon of the peanut butter pretzel mixture into your fingers and gently pat it into a ball with your fingertips. If the peanut butter starts sticking to your fingers, your fingers are too warm. Run your fingers under cold water for a minute to chill them, and begin rolling again. Place the peanut butter balls onto the plate. When you have rolled all the balls, place the entire plate into the refrigerator to chill for at least 30 minutes. After the peanut butter balls have chilled, prepare your chocolate. Pour the chocolate chips into a small microwaveable bowl. Microwave for 30 seconds and stir. If needed, microwave for another 10 seconds and stir again. Continue until the chips are completely melted, which means they stir easily into smooth, fluid chocolate with no lumps. Place one peanut butter ball into the melted chocolate and gently roll it around with a fork until completely coated. Remove from the bowl with the fork and place back on the waxed paper plate. Repeat for all other balls. Once all the peanut butter balls are coated in chocolate, return the plate to the refrigerator and chill another 30 minutes.
