Chocolate pretzel clusters are bite-sized treats that combine creamy milk chocolate with crunchy salted pretzels. They're a fantastic salty & sweet treat that comes together in less than 20 minutes!
Either line a mini muffin pan with liners or line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, add chocolate melting wafers and microwave in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
Add crushed pretzels to melted chocolate. Stir gently until incorporated.
Drop by tablespoon into your lined mini muffin pan or onto your parchment lined baking sheet. Sprinkle the tops lightly with sea salt while the chocolate is still wet.
Transfer pan to the refrigerator or freezer to harden for about 10-15 minutes. Store in a sealed container at room temperature for up to 2 weeks.
Notes
Clusters will keep at room temperature for about 2 weeks in a tightly sealed container.
I do not recommend substituting melting wafers with chocolate chips. Candy bark is tempered chocolate that's meant for melting and at-home candy making. Chocolate chips are meant to hold their shape and solidify with a dull, soft texture instead of the candy "snap" you achieve with melting wafers.
Pretzels can be substituted with chopped nuts like peanuts or walnuts to make nut clusters instead.