Line a cookie sheet with parchment paper. This will help the chocolate and caramel dipped rods release when ready.

*If using homemade caramel recipe immediately after making, let the caramel cool slightly for a thicker coat.

*If using store-bought caramel add 1-2 tablespoons whipping cream to 1 cup caramel squares. Heat in a microwave-safe bowl in 30-second increments stirring in between. Heat 2-3 times until smooth.

Dip rods (dip broken end if using regular pretzels) into warm caramel.

Place caramel-dipped rods on the prepared cookie sheet. Place cookie sheet in the freezer to allow rods to cool and set (chocolate will set quicker and look better if the caramel layer is cold and firm).

If you desire a thicker coat of caramel, use room temperature homemade caramel or store-bought squares with cream added, heated then cooled to room temperature. This will give the rods a much thicker layer of caramel.

Cut small chunks of caramel, flatten into a silver dollar size pancake then wrap caramel around the rod. Shape the caramel as needed.

Wrapped caramel rods can be dipped immediately or set in the freezer to chill (chocolate will set quicker and look better if the caramel layer is cold and firm).

In a microwave-safe bowl, heat chocolate chips in 15-30 second increments stirring after each. Heat 2-3 times until there are only small lumps. Stir until lumps melt. DO NOT OVERHEAT.

Dip chilled caramel pretzel rods into melted chocolate chips. Tap extra chocolate off the rod.

Place on prepared cookie sheet.

Immediately add sprinkles before chocolate sets.

Enjoy once the chocolate has set.