Step 1: In a large bowl, combine the creamy peanut butter, melted unsalted butter, powdered sugar, and vanilla extract. Mix until the mixture is smooth and well combined.
Step 2: Gently fold in the lightly crushed mini pretzel twists. Ensure the pretzels are evenly coated with the peanut butter mixture.
Step 3: Using a small scoop or two spoons, drop tablespoon-sized portions onto a baking sheet lined with parchment paper. Lightly shape them into rustic clusters.
Step 4: In a microwave-safe bowl or a double boiler, melt the semi-sweet chocolate chips. If desired, add 1-2 tablespoons of coconut oil to make the chocolate smoother and easier for dipping or drizzling. Stir until completely smooth.
Step 5: Drizzle the melted chocolate over each cluster or dip half of each cluster into the chocolate. Allow any excess chocolate to drip off.
Step 6: While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt over each cluster, if using.
Step 7: Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate has fully set and the clusters are firm. Store any leftovers in an airtight container in the refrigerator.