3/4 cup honey per 12 ounces
of chocolate chips
12 ounces semisweet chocolate chips
12 ounces white chocolate
1/4-1/3 cup evaporated milk
per 12 ounces of chocolate
24 pretzel rods
1 bottle of red sprinkles
1 bottle of green sprinkles
In separate, microwavesafe bowls, microwave white and dark chocolate chips 1 minute and stir with a spatula. Once melted, mix in honey.
Then add evaporated milk until chocolate reaches dipping consistency.
Dip one pretzel rod in chocolate; spread chocolate halfway up the rod with a knife and let excess run off.
Over a piece of waxed paper, drizzle sprinkles onto the pretzel, then move to another piece of waxed paper to cool.
Do the same with the white chocolate and repeat until all pretzels are covered; half dark chocolate, half white chocolate.
Place the pretzel on waxed paper in the refrigerator for 2 hours to cool and dry completely.