Prepare two large baking sheets lined with parchment paper.

Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Allow homemade caramel to cool for about 15 minutes before dipping.

Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.

After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).

Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth. Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to. Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.

Allow the chocolate to set up before eating or removing from parchment.