Using dish soap & water, wash balloons. Blow up balloons just slightly, no larger than 6-8 inches. Close balloon with knot.
Line baking tray with parchment paper. Cover a sheet of paper towel with baking spray & gently rub onto balloons.
In medium mixing bowl, melt chocolate for 2-3 minutes stirring every 30 seconds, until smooth.
Pour a small circle of chocolate onto the parchment paper spaced about 6-8 inches apart, depending on how large your balloons are.
By holding the knot on the balloon, dip the bottom half of each balloon in chocolate until covered.
Place covered balloon on chocolate circle. Line the tops of each bowl with mini Pretzel Crisps.
Put tray of covered balloons in the refrigerator for 30-50 minutes or until completely solid.
Remove tray & using a toothpick, pop each balloon & peel balloon out of the bowl.
Fill the chocolate bowls with additional Pretzel Crisps & enjoy!