Prep the Chocolates:
Place the semi-sweet chocolate morsels and white chocolate morsels into separate microwave-safe bowls/containers.
Add 2 tablespoons of heavy whipping cream to each bowl.
Melt & Thin the Chocolate:
Microwave in 30-second intervals, stirring between each burst until melted.
Add a splash more heavy cream as needed to reach a smooth, loose dipping consistency (do not exceed ½ cup).
Dip the Pretzels:
Drop pretzels into either the melted semi-sweet or white chocolate.
Use a fork to lift out each pretzel, letting excess chocolate drip off.
Place the coated pretzels onto a lined tray or baking sheet.
First Chill:
Place the tray in the refrigerator for about 1 to 2 hours until the chocolate is fully set and firm.
Drizzle Decoration:
Reheat any leftover chocolate (or keep in piping bags/plastic storage bags) in short 30-second microwave bursts until soft.
Snip a small corner off the bag.
Drizzle contrasting chocolate across the pretzels (white chocolate drizzle over the dark coated pretzels, and dark chocolate drizzle over the white coated pretzels).
Final Set & Serve:
Return the tray to the refrigerator for about 1 hour to allow the drizzle to set completely.
Gently release the pretzels from the sheet (using the back of a paring knife if needed) and serve.
