These work really well with dried cranberries too, or try using sour cherries and swap the white for milk or dark chocolate.
Put the chocolate in a heatproof bowl, set over a pan of barely simmering water, don’t allow the bowl to touch the water. Leave for a few minutes until the chocolate has melted.
Open the bag of pretzels, fold it in half and cover with a tea towel. Gently smash the pretzels with a rolling pin until they’ve broken into small shards around 0.5cm in size.
Pour the smashed pretzels into the melted chocolate and mix well. Stir in the raisins. Line a baking sheet with greaseproof paper. Spoon heaps of the pretzel mix onto the sheet, around 3cm across and 1cm high. Leave the bites to set in a cool place or put in the fridge until the chocolate has completely set.