Melt chocolate: Start by melting the chocolate almond bark in a tall glass. Heat it for 1 minute, then stir and continue to melt in 30-second intervals until it's completely smooth and creamy.

Dip pretzels: Take each pretzel rod and dip it halfway into the melted chocolate. Let any excess chocolate drip back into the glass for an even coating.

Set on baking sheet: Carefully place the dipped pretzel rods onto a silicone mat-lined cookie sheet. If you don’t have a silicone mat, parchment paper works just as well!

Cool slightly: Allow the rods to cool and harden for a few minutes. Once they’re slightly set, arrange them side by side, ensuring they’re touching but not overlapping.

Melt vanilla bark: Melt the vanilla almond bark using the same method as the chocolate. Be patient and stir until smooth!

Decorate: Fill a zip-top bag with the melted vanilla bark, snipping off a small corner to create your piping bag. Pipe two horizontal lines and lace designs onto the cooled, chocolate-covered pretzels.

Let cool: Allow the decorated pretzel rods to cool completely before serving. This ensures the designs set perfectly!