Line a baking sheet with wax paper or parchment paper.
Mix together the peanut butter, powdered sugar, and salt with a wooden spoon or spatula. Then knead it with your hands until all the sugar is incorporated.
Roll a small amount of peanut butter mixture into a ball then press it between two pretzels. Use as much or little as you like. Set aside.
Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
Dip about half of each pretzel sandwich into the chocolate. Let it drip, then place it on the baking sheet.
Put the baking sheet into the refrigerator or freezer until the chocolate is chilled and hard. I put mine in the freezer for 5 – 10 minutes.
The amount of finished pretzels depends on how much peanut butter you put in the middle.
Use extra chocolate to coat plain pretzels or fruit.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/peanut-butter-pretzels/