Caramel Pecan Pretzels

Ingredients:
40 tree- and star-shaped pretzels (I substituted Snyder's Snaps Pretzels)
20 caramels, unwrapped, each cut in half horizontally into 2 thin squares
40 pecan halves
½ cup dark chocolate chips
½ cup white chocolate chips

Heat oven to 250. On a large cookie sheet, place pretzels in a single layer. Place caramel piece on center of each pretzel. Bake 6 to 8 minutes or until caramels have softened. Remove from oven. Press pecan half into each caramel piece. Place close together on sheet of waxed paper.
In separate 1-quart resealable freezer plastic bags, place chocolate chips and vanilla chips; seal bags. Microwave each on High 35 to 50 seconds, until chips are melted and smooth.
Cut small tip from bottom corner of each bag. Drizzle melted chocolate over pretzels. Carefully drizzle melted vanilla chips over chocolate. (If careful when drizzling, there is no need to let the chocolate set before drizzling the vanilla chips.) Refrigerate about 20 minutes or until chocolate is set.