Line each of your cookie sheets with parchment paper and set aside.
Prepare your toppings and set aside.
In a mug, measure chocolate and microwave on high for 30 seconds. Stir very well with a spoon until the chocolate is smooth. If the chocolate isn’t smooth, continue to microwave for 5-second intervals, stirring very well after each time. Note that sometimes small pieces of chocolate will melt as you stir it into the melted chocolate surrounding it.
Tilt the mug to create a deeper pool of chocolate and dip one end of the pretzel rod into the mug. Turn the rod continuously as you pull the rod out of the mug. Set on the prepared cookie sheet.
Repeat this dipping process for 5 more pretzel rods.
Top the pretzel rods with desired toppings. (I recommend topping the pretzels after they’ve cooled just slightly, but if you want too long, the toppings won’t stick. I found that making 6 pretzels at a time and then topping was the perfect amount of cooling time.)
Repeat this process with your remaining pretzels.
Cool at room temperature overnight OR in the fridge. Cooling in the fridge is recommended if you need the pretzels to be ready quickly.
Plan your chocolate/topping combo first. Line up your chips (or chopped chocolate) and toppings together. I promise that once you get going, you’ll forget what flavors you actually decided to pair up.
You need two mugs for each combo. Mugs work better than microwave-safe bowls or a double boiler. If you’re doing 3 variations, you’ll need 6 mugs.
Prep your toppings before you melt the chocolate. You want to dip your pretzels while the chocolate pretzel dip is still wet and hot. Once that chocolate melts, you need to move quickly because it will thicken as it cools.
Sprinkle the toppings, don’t dip the pretzels. After you are finished dipping pretzels in chocolate, you’ll sprinkle the toppings on top. Rolling in the toppings just causes a mess.