Ivy and Lace Tea: Chocolate-Covered Pretzels

This is the little treat that everyone eats after they tell you that they can’t eat another bite.

12 ounces chocolate chips or candy coating, melted
1 cup confectioners’ sugar
1 teaspoon (or more) milk
paste food color

Dip the pretzels into the warm chocolate and coat well. Remove using a fork. Shake off excess chocolate and lay the pretzel on wax paper to cool. In the meantime, add milk to confectioners’ sugar and combine. Add milk by the teaspoon until the mixture reaches a consistency that drizzles well. Stir in paste food color of your choice. Drizzle the icing on the cooled pretzels and allow the icing to harden.