In the top of a double boiler over simmering water, melt the carob or chocolate. (Do not let steam or water make contact with chocolate or it will harden and crumble.) Place wax paper on baking sheet.
Using tongs, quickly dip each pretzel in carob or chocolate. Hold the dipped pretzel above the double boiler to let excess drip back into the pan. Place coated pretzel on baking sheet. Sprinkle with sprinkles, if desired, while chocolate is warm. Place in freezer until chocolate sets, about 5 minutes. Makes about 2 pounds. Store the pretzels in an airtight container.
COOK'S NOTE: In warm weather, you may want to store these in the refrigerator.
