Preheat the oven to 375 and line a baking sheet with
parchment paper.

Unwrap the caramels and cut them in half with a sharp knife.

Lay 24 of the pretzels in a single layer on your prepared
baking sheet (you may need 2 baking sheets or to work in batches depending on
the size)

Lay ½ of a caramel on each pretzel.

Place in the oven for about 5 minutes or until caramels are
softened.

Remove from the oven and quickly press the remaining
pretzels into the caramel.

Allow the pretzels to cool completely. Leave them on the
baking sheet.

Place red candy melts in a microwave safe bowl with about a
tsp of shortening. Microwave in 30 second increments stirring between each
until the candy is completely melted and smooth.

Alternately you can place them in the bowl of a double
boiler or in a heat safe bowl over a pan of water. Heat over med/high heat
stirring frequently until completely melted. If necessary to achieve a smooth
consistency add in shortening a tsp at a time until the melts are perfectly
smooth.

Place the melted chocolate in a piping bag and clip of the
point to create a small opening.

Drizzle the red chocolate over each pretzel until they are
all covered.

Repeat the melting and drizzling process with the green
candy melts.

Repeat the melting and drizzling process with the white
candy melts. Immediately after drizzling on the white chocolate sprinkle on
Christmas sprinkles.

Allow to cool completely.