1 (11 1/2 oz.) pkg. milk chocolate chips
1/4 c. Crisco
50 (3 inch) twisted pretzels or 1 lb. mini pretzels

Combine over hot (not boiling) water, chips and Crisco; stir until chips melt and mixture is smooth. Remove from heat but keep chocolate over hot water. Dip pretzels into chocolate and coat evenly; shake off any excess coating. Place pretzels on waxed paper-lined cookie sheets. Chill in refrigerator until coating sets (15 minutes). Gently loosen from wax paper. Serve immediately or store in refrigerator.