Chocolate Covered Pretzels

These are another one of my staples.  They are easy to make (though a bit time consuming), easy to pack up for traveling, and always enjoyed.  

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Ingredients 

Rold Gold Honey Wheat Braided Pretzel Twists
Chocolate Meltaway Discs - I use milk and white (I use Wilton or Make N Mold brand) 
Decorations - sprinkles, heath chips, mini chocolate chips, mini M&M’s - whatever you can think of!  
Wax paper 

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Instructions

Double boil* the chocolate.

Transfer the melted chocolate to a shot glass (perfect size for precise dipping).

Lay dipped pretzel on wax paper lined pan. 

Decorate immediately.  

You can refrigerate after to speed up the drying process, but I tend not to because sometime it causes the mini M&M’s to become moist and the colors will bleed.  

*Just boil 1 inch of water in pot, shut off heat, then put glass bowl of chocolate on top of it - not touching the water.  It will heat the chocolate without burning it.  Stir as needed.