Holiday Pretzels

Cut caramel into ½ inch by 3 inch pieces and work with your hands to make “snake-like” long ropes—about 10 inches. Wrap the caramel around the pretzel, starting at one end, ending about 2 inches from the other end. Rub the entire caramel-wrapped pretzel between your hands to soften the caramel and smooth it out. Repeat for all pretzels. Melt the almond bark and dip the pretzels to cover the caramel. Let dry on waxed paper. When dry, use the other flavor to “splatter”. Store in bags at room temperature.