1. Melt chocolate and vegetable shortening in a double boiler over low heat. Stir constantly until JUST melted. Add more shortening, a teaspoon at a time if the chocolate is too thick; it should pour a little faster than maple syrup. When it reaches the right consistency, remove from heat.

2. Dip pretzels one at a time quickly to coat while mixture is still very warm. If mixture starts to harden, stir over a double boiler for about 30 seconds to a 1 minute until melted. Place pretzels on wax paper to set and cool. Immediately dress them up with sprinkles, mini chocolate chips, etc.

3. Let harden in a cool place. The refrigerator speeds the process. Take them out as soon as the chocolate is hard. Store in as cool place or else they will soften. They will keep for about 3 weeks at room temperature if well wrapped.

NOTE: Chocolate will not set well if heated too hot or is too thick. To test, put a thin smear of chocolate on a paper plate or wax paper and refrigerate. See if it hardens (about 5- 10 minutes at the most).