This is no rocket science.
Buy chocolate blobs at Michaels (I think they have three different flavors), or melting chocolate bricks (Stater’s Brothers), or melting chocolate cups (grocery store).
Buy pretzel rods (I found Snyders at Walmart and at Stater’s). Look at bags and buy the bag with the least broken sticks–but after being dipped, they’re good too. Notice the mess–you can always clean up later.
Buy sprinkley things. Buy skinny bags for pretzels (Michaels). Follow the pictures below.
My daughter likes to use a tall cup. Before laying them down, take a spoon and stroke the chocolate off one side, then lay the pretzel down on that side. If you don’t stroke some off–it makes a gigantic puddle. Sometimes I throw the cake sprinkles on right now.
Take a fork, dip it into the contrasting chocolate and wiggle it over the pretzel rods. A thinner (warmer) chocolate consistency is better. My mother just ate her last two from Christmas, so obviously they keep a long time.
The ONLY tricky thing here is not over-microwaving the chocolate. Then you have sludge. If this happens, stir in a spoonful of plain shortening into the chocolate, stirring well. You may have to add a couple of spoonfuls if you’ve really nuked the chocolate too long. But that should fix it.
Then after they’re set (doesn’t take too long), load them up into their little bags and tie the top with a ribbon.