Line 2 large baking sheets with parchment paper. Set aside.

In a microwave safe bowl, melt milk chocolate with peanut butter for one minute. Stir and heat an additional 15-30 seconds if needed. Stir until smooth.

Fold in crushed malted milk balls and pretzel twists. Once all the ingredients are evenly coated, work quickly using a 2 small spoons to drop about two pretzels onto the parchment paper lined pans. Repeat until all clusters are made.

Allow chocolate to set or refrigerate for speed setting (about 15 minutes). Store in airtight container in refrigerator or at room temperature (if it’s not too hot in your house). ENJOY.