**Prepare the trays.** Line baking sheets with parchment paper or wax paper. Set out your sprinkles, fork, toothpick, and piping bag.

**Melt the dark chocolate.** Break the dark chocolate bars into pieces and place them in a dry, microwave-safe glass bowl with the coconut oil. Microwave for 1 minute and stir. Heat for up to another 30 seconds, as needed, stirring until smooth.

**Melt the white candy melts.** Place the white melting wafers in a separate microwave-safe bowl. Melt according to the package directions, stirring until smooth. Do not add coconut oil.

**Dip the pretzels.** Lower a pretzel twist into the melted coating, turning it if necessary. Lift it out with a fork and gently tap the fork against the bowl to drain excess chocolate. Scrape the underside of the fork along the rim to help prevent chocolate from pooling inside the pretzel holes.

**Transfer to the tray.** Use a toothpick to slide the pretzel off the fork and onto the lined baking sheet.

**Add sprinkles.** Sprinkle decorations onto the wet coating. When working with candy melts, decorate one pretzel at a time because the coating sets quickly.

**Add chocolate stripes.** Spoon melted contrasting coating into a piping bag and snip a small opening. Drizzle white coating over dark pretzels or dark coating over white pretzels.

**Let the pretzels set.** Leave the decorated pretzels at room temperature until the coating firms up. Candy melts set in approximately 2–5 minutes in my testing. The untempered dark chocolate bars with coconut oil needed much longer and firmed up further overnight. Once completely set, store in an airtight container at room temperature.