1. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Lightly crush the mini pretzels in a large mixing bowl so you have chunky pieces, not crumbs.

2. In a medium saucepan over low heat, combine the creamy peanut butter, honey, and unsalted butter. Cook, stirring often, until the mixture is melted, smooth, and just starting to bubble around the edges.

3. Remove the pan from the heat and stir in the vanilla extract and fine sea salt until fully combined.

4. Pour the warm peanut butter mixture over the crushed pretzels. Use a spatula to fold and stir until every pretzel piece is evenly coated and the mixture is thick and sticky.

5. Using a spoon or small cookie scoop, drop mounds of the pretzel mixture onto the prepared baking sheet, pressing any loose pieces back into each mound to form compact clusters.

6. Place the chocolate chips in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until the chocolate is fully melted and smooth.

7. Drizzle the melted chocolate generously over each pretzel cluster. If desired, immediately sprinkle flaky sea salt on top for extra crunch and a salty finish.

8. Let the clusters sit at room temperature until the chocolate and peanut butter coating have set, or refrigerate the tray for 20–30 minutes to speed things up. Once firm, transfer the clusters to an airtight container for storage or serve right away.