2 tsp. vegetable shortening
1 (6 oz.) pkg. semi-sweet 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; set aside. In second saucepan, using remaining 1 teaspoon shortening and 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 multicolored 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.