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With a mixer, cream peanut butter and butter together in a large bowl until smooth.
Add confectioners’ sugar and beat on low until smooth.
Stir in the crushed pretzels, and then a good pinch of salt (if using unsalted peanut butter).
Drop the peanut butter mixture by heaping tablespoonfuls onto parchment-lined baking sheets and freeze for 30 minutes.
Shape into nice balls between the palms of your hands.
Combine chocolate and coconut oil in a microwave-safe glass bowl or measuring cup.
Microwave 1 minute at a time, until half the chocolate is melted, remove from microwave and stir until completely melted.
Using a spoon and a fork, dip the peanut butter balls in chocolate.
If at any point the balls get too soft to work with, just pop them back in the freezer for 10 minutes to firm up.
Transfer to baking sheets lined with fresh parchment and refrigerate until chocolate is set.
Store refrigerated.