1 lb bag pretzel twists
2 14oz bags of white (or colored) chocolate candy coating (can also use white chocolate chips, or almond bark)
Sprinkles to decorate
Candy coating in additional colors to decorate
To prepare the pretzels line a cookie sheet with parchment paper.
To melt chocolate, empty contents of 1 bag of candy coating into microwave safe bowl and microwave in 30 second intervals stirring between until the chocolate is melted consistently (melt the 2nd bag of white chocolate when the 1st bag is just about finished). Using only the unbroken pretzels place the pretzels into the chocolate, covering them completely. Use a fork to "fish" the pretzels from the chocolate shaking the fork back and forth to remove any extra chocolate. Place the pretzels on the parchment lined baking sheet.
If you are going to decorate with sprinkles or colored sugar make sure to sprinkle the pretzels before the chocolate hardens.
To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) break off any extra chocolate with your fingers or the back end of a fork or spoon.
Note: This recipe is copied here directly from Baked Perfection as locating the link to the initial recipe is tricky to find.