Preheat oven to 350 F.

Line a baking sheet with parchment paper and lay pretzels out on parchment paper.

Place caramel bits or caramel pieces on each square followed by a half piece of pecan.

Bake in the oven for 5-6 minutes or until the caramel gets soft and starts to melt. The caramel will not loose it's shape but will get soft.

Remove from the oven and press down slightly on the softened caramel so it really attaches to the pretzel.

Melt semi-sweet or dark chocolate chips in a bowl in the microwave for 30 seconds. after 30 seconds remove from the microwave, stir and repeat until the chocolate is melted and smooth.

Melt the white chocolate the same way.

Spoon on a small dab of semi-sweet chocolate to each pretzel.

Drizzle the white chocolate on top of the semi-sweet or dark chocolate by dipping a fork or butter knife in the chocolate and whipping it onto the tops. I used my knife to swirl some of mine.

Move to fridge for chocolate to harden and enjoy.

These can be stored in a ziplock bag in the fridge to avoid chocolate melting.