Chocolate pretzel candies

Ingredients:

• 340 g semi-sweet chocolate
• 3 cups mini pretzels
• 1 cup crispy rice squares (breakfast cereal)

Preparation:

1. In a heatproof bowl set over a pan of simmering water, melt 12 oz (340 g) of finely chopped semisweet chocolate, stirring constantly (the bowl should not touch the water).
2. Remove the bowl from the double boiler and let the chocolate cool slightly, then stir in 3 cups of lightly crushed mini pretzels and 1 cup of crispy rice squares (breakfast cereal). Grease a spoon with vegetable oil, scoop out 1 heaping tablespoon of the mixture, and transfer to a parchment-lined baking sheet.
3. Refrigerate until chocolate is completely set, at least 30 minutes.