Line a baking sheet with parchment paper and arrange 40 small pretzel twists in 20 matching pairs.

Beat 1/2 cup creamy peanut butter, 2 tablespoons softened butter, and 1/2 cup powdered sugar together until it forms a stiff, moldable paste that holds its shape when rolled.

Roll the peanut butter mixture into 20 small balls, about 1 tablespoon each, and flatten slightly.

Sandwich each flattened ball between two pretzel twists, pressing gently so the filling just peeks out the sides.

Freeze the sandwiched clusters on the sheet for 15 minutes, until firm enough to dip without falling apart.

Melt 12 ounces chocolate melting wafers in a microwave-safe bowl in 30 second bursts, stirring each time, until smooth and pourable.

Dip each cluster halfway into the melted chocolate, letting excess drip off, then return to the parchment to set.

Let clusters sit at room temperature for 30 minutes, or refrigerate for 10 minutes, until the chocolate is fully hardened and no longer glossy when touched.

Bag clusters individually or in pairs in small clear cellophane bags, sealing with a twist tie or a sticker.