Preheat the oven to 375°F, and line a baking sheet with parchment paper.

Lay 24 pretzels in a single layer on the prepared baking sheet. Lay half a caramel square onto each pretzel.

Bake for 5 minutes or until the caramels are softened.

Remove from the oven and quickly press the remaining pretzels into the softened caramels.

Leave the pretzels on the baking sheet, and allow them to cool completely.

Divide the chocolate chips evenly between 3 microwave safe bowls with about a teaspoon of shortening in each. Microwave in 15-20 second increments stirring between each until the candy is completely melted and smooth.

Add a couple of red food coloring drops to one bowl, green food coloring drops to another bowl, and leave the last bowl without any food coloring. Stir to combine the food coloring into the melted chocolate.

Place the melted chocolate in separate piping bags or Ziploc bags, and clip off the corner to create a small opening.

Drizzle the red chocolate over each pretzel until they are all covered. Repeat with the green and white chocolate.

After drizzling the last color, immediately add the Christmas sprinkles. Allow the pretzels to cool completely, so the sprinkles adhere to the drizzle.

Enjoy at room temperature. See post for storage options.