2cupsmini pretzels - or enough to cover the bottom of a 9" X 13" baking sheet
Line a 9" X 13" baking sheet or baking pan with parchment paper. Be sure to crease at the edges to fit the paper into the sheet/pan.
Create a bain marie by filling a wide, deep skillet with water and heat up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl on the water. Once the water comes to a simmer, turn the heat down a bit so that the water stays just on the edge of a simmer without fully engaging in active bubbling. As the chocolate begins to melt, remove the bowl occasionally to stir with a rubber spatula, returning it to the heat, until the chocolate is completely melted.
Spread the mini pretzels on the parchment paper, breaking up half of them. Pour the chocolate over the top, gently spreading with a spatula. While the chocolate is warm, it will spread very easily with the spatula.
Sprinkle a little sea salt over the top. I use Maldon flakes.
Chill in the refrigerator for 30 minutes to set up the chocolate before breaking into shards.
Calories were calculated using the VeryWell Fit nutrition calculator for 24 servings.