• Gather the ingredients so you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or wax paper.

Melt the White Coating

• In medium-sized microwave-safe bowl, heat chunks of almond bark (or white chocolate) on high 2-3 minutes until melted, stirring every 60 seconds.
  12 oz. almond bark
• Place the toffee bits and miniature semi-sweet chocolate chips in small bowls along with spoons for sprinkling. You may want to use a large empty bowl to catch the excess sprinkles to reduce messy waste.
  8 oz English Toffee Bits, 1/2 cup mini chocolate chips

Decorate the Pretzel Sticks

• Dip the pretzel rods into the melted almond bark or spread the coating over the pretzel with a knife or spoon. We like to cover them 1/2 – 2/3 so that some pretzel still shows.
  20 pieces pretzel rods
• Then, immediately sprinkle the rods with the toffee and miniature semi-sweet chocolate chips.
• (This is where things start to get messy. The chunks don’t always want to stick to the topping, so do this part over a plate or bowl to catch the drippings, which you can use again.)
• Once you have the rod decorated, place it on the prepared baking sheet to set. Repeat until all of the rods have been decorated.
• Allow the pretzel rods to set until no longer sticky. When completely dry, store in an air-tight container. Makes 20 Pretzel Sticks.