Beat cream cheese with an electric mixer until smooth.
Add peanut butter and beat until blended.
Beat in powdered sugar.
Stir in mini chocolate chips and pretzel pieces. Shape into 1-inch balls and place on a parchment paper-lined baking sheet. Refrigerate for at least 1 hour.
Place semi-sweet chocolate chips and shortening or coconut oil in a small saucepan. Heat over low heat, stirring frequently until melted. Alternately you can place them in a microwave-safe bowl and microwave at 20 second intervals until melted.
Using a fork, roll 1 ball at a time in chocolate. Scrape the bottom of the fork on the rim or the pan or bowl to remove excess chocolate. Place on parchment paper. If desired, sprinkle with crushed pretzels.
Place back in refrigerator until set.
This recipe originally appeared on spicysouthernkitchen.com