1 (12 oz.) pkg. chocolate chips
1/4 c. vegetable shortening
1 bag of sm. twisted pretzels

Mix over hot water, not boiling chocolate chips and vegetable shortening; stir until chips melt and turn smooth. Remove from heat but keep chocolate over hot water.

Dip pretzels into chocolate mixture and coat evenly; shake off any excess coating. Place pretzels on waxed paper lined cookie sheets. Chill in refrigerator until coating sets. Serves or store in refrigerator. Makes approximately 50 pretzels.