Line two baking sheets with parchment paper; set aside.

Place crushed candy canes and assorted sprinkles into separate shallow bowls or plates (I used paper plates).

Melt chocolate in a microwave-safe mug or tall glass; cook on high for 1 to 2 minutes, stirring every 30 seconds just until melted.

Dip pretzel rod ends into melted chocolate, scraping the back side against the glass, allowing chocolate to drip back into the mug/glass then roll in desired toppings until fully coated.

Set on prepared baking sheets then chill in the refrigerator for 5-10 minutes until chocolate is set.

Store on 2 x 10-inch cello bags for gift giving or an air tight container.

Cook’s Note: Semisweet or milk chocolate can be used in place of white chocolate if desired.