Line baking sheet with silpat mats or parchment paper, set aside.
In a microwave safe container, combine the chocolate chips and coconut oil*. Microwave in 30 second intervals until melted, stirring each time.
Transfer melted chocolate into a deep glass, dip each pretzel rod and allow the excess chocolate to drip off. Place on the lined baking sheet and continue until all of the pretzels have been coated. You may need to reheat the chocolate, if it gets to thick, thin with a little extra coconut oil.
Allow to chocolate to dry slightly, but not completely. Coat with sprinkles and colored sugar or allow to dry completely and drizzle with a different type of chocolate.
Once completely dry, store in an airtight container for up to a week.
Notes
* If you want to use different kinds of chocolate reduce the amount my half and divide the coconut oil between each. For example, 6 oz. white chocolate and 6 oz. milk chocolate, each one would get 1 1/2 tsps. of coconut oil.*If you want to dip the rods in one type of chocolate and drizzle with another kind, allow the chocolate to dry completely between coatings.*See variations for different flavor ideas