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.
Make it differentThese work really well with dried cranberries too, or try using sour cherries and swap the white for milk or dark chocolate.