Line baking sheet with wax paper. Leave aside.

Cut pretzel sticks to be ½ inch long, so to get 34-35 sticks. Leave aside.

In a large dish combine peanut butter, butter and vanilla. Add powdered sugar and stir well, using a fork.

When the mixture becomes solid and difficult to knead, continue to stir with your hands, until it is smooth.

Finally add milk and stir again with your hands. Make acorn shaped balls. One table spoon is enough for one acorn.

Place them on the wax paper. Chill for 30 minutes to 1 hour. Melt chocolate chips, add oil and stir.

Take the acorns out of the freezer. Dip each acorn into the melted chocolate and, using a fork, turn it around so that it is completely covered with chocolate.

Take them out, with a fork and wait for a couple of seconds for the extra chocolate to drain.

Return to wax paper, using a toothpick. Repeat with the rest of the acorns. Chill for 5-10 min, until the chocolate becomes solid.

Take them out of the freezer. If the rest of the chocolate in the dish has become slid, melt it again.

Take an acorn in your hand and dip ⅓ of it in the melted chocolate and in the chopped peanuts and put on the wax paper again. Repeat the same with the rest of the acorns.

Finally dip half of each pretzel into melted chocolate and press firmly on the top of each acorn.