Think about how much you love chocolate-covered pretzels. That salty-sweet flavor combined with the crunchy texture. Seriously, what could top that? We have an idea: a no-bake pretzel chocolate tart.

Scatter the pretzels evenly on top, gently pressing them into the chocolate. Sprinkle with flaky sea salt and bake at 350°F about 20 minutes, until the edges are set. Let cool to room temperature ...

So before you enrobe your pretzels in chocolate, taste one, and if you find a dominant note of saltiness, you may not need additional salt for the topping. Advertisement.

I get the idea. They wanted to go for the salty-sweet crunch that makes a chocolate pretzel so good. Instead, we got a disjointed jumble of flavors that tasted like something I’d throw together ...