½cupSprinkles, chocolate chips, and nuts, Optional
Line 2 sheet pans with parchment paper, foil, or a Silpat non-stick mat
Place the chopped chocolate into a medium heat-proof bowl. Melt in the microwave on high for 30 seconds, remove, and stir. Continue melting in 15-second increments, stirring after each heating, until chocolate is completely smooth. Add coconut oil or shortening and stir to combine until smooth. Alternatively, put the chocolate in a small saucepan and melt over low heat, stirring constantly, until smooth.
With a large fork, or candy dipping tool, dip each pretzel into the chocolate until completely covered. Lift and let excess chocolate drip off into the bowl.
Transfer dipped pretzel to lined baking sheets and cover with sprinkles or nuts, if using.
Allow to dry for about 1 hour.
Store in air tight container for about 2 weeks, or package in cello bags as gifts.
Do not use chocolate chips for this recipe. Chocolate chips have other ingredients in them and you will not get a shine, nor will the chocolate firm up, as well.