In a large mixing bowl, combine the softened butter and creamy peanut butter until smooth and well mixed.
Gradually add the powdered sugar, mixing until fully incorporated.
Fold in the crushed pretzels until evenly distributed throughout the mixture.
Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
Press the peanut butter and pretzel mixture into the bottom of the lined baking dish, spreading it evenly.
In a small saucepan, heat the heavy cream over low heat until warm, then add the chocolate chips.
Stir the chocolate mixture until melted and smooth, then pour it over the pressed peanut butter layer in the baking dish.
Sprinkle the chopped Reese’s Miniatures over the chocolate layer, pressing them gently into the chocolate.
Refrigerate the bars for at least 2 hours, or until the chocolate is set.
Once set, use the parchment paper to lift the bars out of the dish and cut into squares.