2 tsp. vegetable shortening
1 (6 oz.) pkg. semisweet chocolate chips (about 1 c.)
6 (1 oz.) bars white chocolate (about 1 c.)
30 lg. pretzel twists (preferably unsalted) from 10 oz. pkg.
assorted multicolored nonpareils or other decorations of choice

In small heavy saucepan over very low heat, stir 1 teaspoon shortening and chocolate chips until melted and smooth. Remove from heat and set aside. In second saucepan using remaining 1 teaspoon shortening white chocolate, repeat procedure. Place two or more wire racks on cookie sheets. Using fork, carefully dip 15 pretzels, one at a time, into melted dark chocolate to coat completely. Place pretzels as they are dipped on wire rack. When all are coated, sprinkle evenly with multi-colored nonpareils. Repeat procedure with remaining 15 pretzels, white chocolate and additional nonpareils. Refrigerate at least 30 minutes until chocolate is set. Store in airtight containers in refrigerator up to 1 week. Makes 30 pretzels.