So what’s as sweet, salty and crunchy as chocolate covered pretzels without the mess? Chocolate DRIZZLED pretzels. Yes, lay them out, throw some chocolate, wait and eat.

Here’s how I did it:

What you need

• 8 oz. milk or semi-sweet chocolate chips
• 1/3 – 1/2 bag of your favorite unflavored, salted pretzels
• 3/4 cup water

 Lay out the pretzels in a single layer on a sheet pan lined with wax or parchment paper.

Place a small sauce pan over medium-low heat with the water. When the water reaches a simmer, place a small to medium glass or metal bowl over the simmer water. Put the chocolate chips in the bowl and stir ever two to three minutes. If you have a candy thermometer, use it and look for a temperature around 120F to 130F. Around 110F, or when most of the chips have melted, turn off the heat and let the remaining steam finish melting the chocolate. Stir for one minute to bring all the chocolate together.

Pour the chocolate into a zip-top sandwich bag and squeeze any air out. Snip a corner from the bottom of the bag and drizzle over the pretzels. Go left to right over the whole pan, the repeat up and down, being sure to cover every pretzel.

Pop the pan into the refrigerator for 30 minutes or 10 minutes in the freezer if you’re impatient like my wife and I. Remove when set, break apart and enjoy. Store leftovers in an airtight container, but there will most likely not be any left for tomorrow.

Needless to say, these hit the spot. My wife’s twitter friends have even been stalking her hoping to get their hands on some.