First you’ll need to preheat the oven to 250 and line a baking sheet with parchment paper.

Unwrap the caramels and cut them each in half.

Arrange half of the pretzels in rows on the baking sheet, and top each pretzel with half of a caramel.

Place the baking sheet in the oven for 5-8 minutes, until the caramels are starting to melt, don’t overbake them you just need to soften the pretzels a little bit.

Remove the pretzels from the oven and gently press the remaining pretzels on top of the caramels.

Leave the pretzels on the baking sheet and allow to cool completely.

n a double boiler or a heat safe bowl over a small pot of simmering water, melt the blue candy melts. You want the chocolate to be nice and smooth and melted. If needed add ½ a tsp shortening at a time until the consistency is perfect for dipping.

Alternately you can melt the candy melts in a microwave safe bowl. Heat them in 30 second increments stirring between each until the melts are melted. Add in shortening 1/2 a tsp at a time until the candy is prefect for dipping.

Prepare a space on a counter, table or other flat surface with wax or parchment paper.

Dip about 1/3 of each pretzel into the blue chocolate, place it on the prepared surface and sprinkle with white and/or star sprinkles while the chocolate is still soft.

Next melt the white and red chocolate, adding shortening ½ a tsp at a time if needed for a nice smooth consistency.

Working one color at a time, place the melted chocolate in a piping bag, cut the point off, and drizzle on the bottom 2/3 of the pretzels.  Follow with the next color drizzling so that you can still see the first color.

Allow them to cool completely.

Store in an airtight container until ready to serve.