Source  Mel's Kitchen Cafe

Recipe Added:  12/9/2012

Mix butter, brown sugar, corn syrup, milk, and salt over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer). Remove from heat and use a spatula to smooth caramel over pretzels. Place coated pretzels on parchment paper and set for about 10 minutes. Roll each one along the parchment paper to eliminate the pool of caramel.

Let pretzels set 20 minutes. Melt semi-sweet chocolate in microwave or in a bowl over simmering water. Pour melted chocolate into a tall glass and dip each carameled pretzel into the glass to coat in chocolate. Lay the pretzel to dry on a tray covered in parchment paper or place in refrigerator. When dry, drizzle with white melted chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a Ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.

1. http://www.melskitchencafe.com/2008/12/chocolate-and-caramel-dipped-pretzel-rods.html