Crush the pretzels and chips in a food processor. Transfer to a bowl with nutella and coconut and mix thoroughly.Refrigerate for 30 minutes (you want the texture to be firm enough to roll into a ball without breaking apart). Next,line a baking sheet with parchment/wax paper. Remove the dough and make small balls. Place on the wax paper and when all rolled and place back into the freezer (I prefer the freezer for this part).

Put chocolate chunks/chips into a microwave safe bowl and melt the chocolate.

After about 15 minutes the truffles should be hard enough to coat in the chocolate.

Individually roll each truffle in the chocolate and then remove with a fork. Tap the fork before removing and then place back onto the wax paper.

When all the truffles have been coated in chocolate sprinkle with extra crushed pretzel, coconut or chips on the top. I prefer the coconut because it is just a little less salty.

If you have any extra you can store them in an airtight container in the refrigerator.