(by Shirley McNevich)
1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 bag salted pretzel twists
In a double boiler, melt your choice of baking chocolate. Use a toothpick to hold the pretzel twist, then dip it in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped pretzel carefully on wax paper. Continue with as many pretzels as you can. Let pretzels cool to room temperature, then refrigerate until cold. Keep refrigerated.
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