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Cut a slit in each Medjool date and remove the pits. Lay the opened dates flat on a parchment paper-lined tray, ensuring they are touching and press them flat.
Melt the semi-sweet chocolate chips until smooth and creamy.
Pour the melted chocolate over the dates. Use a spatula to smooth out the chocolate layer into an even layer.
Place the mini pretzels over the layer of melted chocolate and break up some of the mini pretzels into small pieces and scatter them over.
Drizzle the melty peanut butter over the chocolate-covered dates and pretzels. (To make the peanut butter melty and easy to drizzle, microwave it in a small dish for 15-second intervals, stirring between each interval. Continue microwaving and stirring until the peanut butter reaches a smooth and pourable consistency.)
Place the tray in the refrigerator and let the bark chill until the chocolate is firm, usually for about 1 hour.
Once chilled, take the tray out and cut the peanut butter pretzel date bark into mismatched sizes and pieces using a sharp knife.