Chocolate-Covered Pretzels

• 6 ounces milk chocolate, chopped
• 2 cups thin pretzel sticks

1. Line a baking sheet with wax paper.
2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
3. Let cool for 10 minutes, stirring occasionally.
4. Add the pretzels and stir gently until coated.
5. Using a fork, transfer the pretzels to the wax paper, letting the excess chocolate drip back into the bowl.
6. Refrigerate the pretzels until the chocolate is set, about 20 minutes.

milk chocolate, thin

Taken from www.foodandwine.com/recipes/chocolate-covered-pretzels (may not work)