Line a baking sheet with parchment paper.

Melt 12 ounces pink candy melts in a tall narrow glass in the microwave in 30 second bursts, stirring between each, until smooth enough to coat the back of a spoon evenly.

Dip each of the 20 pretzel rods about three-quarters of the way into the melted candy, twisting gently to coat and letting excess drip back into the glass.

Lay dipped rods flat on the parchment and immediately scatter sprinkles over the wet coating before it sets.

Let rods firm up at room temperature for 20 minutes, or in the refrigerator for 8 minutes, until the coating snaps cleanly rather than smears.

Melt 2 ounces white chocolate separately and drizzle in thin lines across the pink coating for a finished, bakery look.

Let the drizzle set for 10 minutes.

Stand rods upright in a tall clear cellophane treat bag, gathering the top and tying with curling ribbon.