Line a baking sheet with parchment paper and set a tall drinking glass nearby for standing the finished rods upright.

Pour the sprinkles and mini candies into two separate shallow bowls, wide enough to roll a pretzel rod through without crowding.

Melt the chocolate wafers in a microwave safe bowl in 30 second bursts, stirring between each, until smooth and pourable like heavy cream, about 90 seconds total.

Hold one pretzel rod by its bare end and dip the other two thirds into the melted chocolate, turning to coat all sides.

Let the excess chocolate drip back into the bowl for a few seconds, then lay the rod on the lined baking sheet.

While the chocolate is still wet, roll or sprinkle the coated section with sprinkles and press on a few mini candies for a cluster look.

Repeat with the remaining rods, re-melting the chocolate for 15 seconds in the microwave if it starts to thicken.

Let the rods set at room temperature for 20 minutes, or in the refrigerator for 8 minutes, until the chocolate is firm and no longer tacky to the touch.