Dark Chocolate Pretzel Clusters

Dark Chocolate Pretzel Clusters 4 oz. any shape thick-style salted pretzels 6 oz. dark chocolate (60% to 70% cocoa solids), chopped Line a baking sheet with wax paper. Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces. Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated. Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.