Chocolate Covered Pretzels!
A Sweet and Salty Treat!
6 ounces milk chocolate chips
2 tablespoons shortening (or 1/8 block paraffin wax)
24 pretzels (3 inch)
Melt chocolate and shortening or wax over a double boiler or in the microwave.
Stir until smooth and combined.
Remove from heat, leaving mixture over hot water if using a double boiler.
If using microwave you may need to reheat if mixture gets too thick for dipping.
Dip each pretzel in chocolate, allowing excess to drip off.
Place on wax paper lined cookie sheets and chill until firm.
Stir in chocolate chips.
Pour batter over crust.
Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
Cool on rack for 30 minutes; chill, uncovered for 6 hours
Cut around cake to loosen.
Release pan sides.
Top with chocolate curls, if desired.