Chocolate pretzels

They’re crisp, usually salted pretzels coated partly or fully in chocolate, so you get a sweet coating with a salty crunch. They’re sold as a snack or made at home.

Use small, hard salted pretzels: they stay crunchy and are easy to dip. Mini twists or pretzel sticks both work; avoid soft bakery pretzels, which won’t give you the same crisp finish.

Melt chocolate gently in short microwave bursts, stirring between each, or in a heatproof bowl over barely simmering water. Dip the pretzels, let excess chocolate drip off, then set them on baking parchment in the fridge for about 15–20 minutes; keep water out of the chocolate.

Keep them in an airtight tin in a cool, dry cupboard, away from sunlight and strong-smelling foods. A fridge can leave condensation on the chocolate when it warms up, sometimes making the coating look dull or streaky.

Yes. Break them into bite-sized pieces and fold them through the rocky road mixture just before it sets, so they add a salty crunch without going completely soft.

No. Keep them away from dogs: chocolate can be harmful, and pretzels can add salt. If your dog has eaten some, contact a vet for advice.

Yes. Chocolate pretzels have 26 g of fat per 100 g, compared with 4.5 g in plain pretzels.