To make your melting experience more successful, start with a DRY clean microwaveable bowl. Water is not you friend here. Also use a Tablespoon of shortening in with your candy. This is the only reason I keep shortening in my kitchen, and the only thing I use it for, because it greatly increases your chances of a successful melt.
Start with around a cup of chips or wafers. A little goes a long way, and you can always melt more if your chocolate gets “contaminated” with pretzel pieces or salt, or if you want to make more pretzels. Microwave for 30 seconds and then see if you can stir. If it’s still too firm, try another 15 seconds at a time, until you can stir it smooth.
Instead of melting your chocolate in the microwave, if you prefer, you can use a double broiler.
Now if you have a long narrow container you can pour your melted chocolate in, you can use that, and dip your pretzels, but I just use a bowl and a spoon. I hold my pretzel over the bowl and “pour” the chocolate on with a large spoon while turning the pretzel. Tap off any extra chocolate and then lay your pretzel out on a cookie sheet covered with parchment paper so the chocolate can harden.
When you have a few done, but before your chocolate on your pretzels hardens, sprinkle on your sprinkles or candies.
Instead of sprinkles you could also chop up a favorite candy (like M&M's), candy bars, cookies or even nuts, and sprinkle those on top of the melted chocolate. Don't those sound delicious too!
Another pretty way to decorate the pretzels is to take a spoon and coat it with a different color of chocolate, and drizzle it over the current color on the pretzel, like I did below with the white and the brown.
NOTES: I didn’t give amounts of ingredients because it all kind of depends on how thick or thin your chocolate ends up. But roughly you can get a dozen pretzel dips out of a cup of chips, melted.
Store in a sealed container.