Roll the peanut butter into balls, about 1 tablespoon each. If the peanut butter is too runny, place in the refrigerator or freezer for 10 minutes until it's more manageable. Place the peanut butter balls on a baking sheet or plate lined with wax paper or aluminum foil. Set in the freezer for 20 minutes to harden.
Right before the 20 minutes are up, melt the chocolate. Place the chocolate in a microwave-safe dish and heat for 15-30 second intervals, stirring in between. Careful not to burn the chocolate. Usually you can stir out the last remaining lumps without needing to microwave more.
Remove the peanut butter balls from the freezer and add the pretzels. Break each pretzel stick in half and use the broken end to gently push into the ball on either side to create "legs". It's easier to first lift all the balls off the sheet so they're no longer "stuck", then add legs. This ensures that you don't have trouble getting any unstuck from your choice of liner and accidentally knocking off any legs to the ones you've already added.
At this time, you may want to place them back in the freezer for 5 more minutes to firm up even more before coating them in chocolate.
When they're ready, gently dip them top down into the melted chocolate. Make sure the legs are thoroughly covered in chocolate. The bottom of their "bodies" doesn't need to be covered but you can completely submerge them if you want them even chocolatier. Make sure your dish is big enough to accommodate their legs.
Place them back on the sheet or plate and freeze them for at least another 20 minutes.