Preheat your oven to 375 and line a baking sheet with parchment paper, set aside.

Unwrap all of your caramels and cut them in half.

Evenly place 24 pretzels on the prepared baking sheet and top each one with half of a caramel.

Place in the oven for 3-5 minutes until caramels are softened.

Remove from the oven and quickly press another pretzel on top of each caramel creating a sandwich.

Allow them to cool completely on the baking sheet.

After they are completely cool it is time to decorate!

I dipped my pretzels in 3 different colors and then drizzled them. If you want these to be quicker and easier you can dip them in one color and drizzle with the other two

Place the purple 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.

Dip 2/3 of the pretzel in the melted chocolate. If you’d like to dip the pretzels in all three colors repeat with the white and pink candy melts until all the pretzels are dipped.

Repeat with the white and pink chocolate melts.

Now place the remaining melted chocolate in a piping bag, if they have hardened while working with other colors you can easily reheat them to liquify them again. Cut of the point to create a small opening.

Drizzle each color across the pretzels adding sprinkles immediately after the last color is drizzled so that they stick.

Allow to cool completely.

Store in an airtight container.