Put white chocolate chips in a microwaveable bowl. Drizzle about a teaspoon of vegetable oil over the chips and stir to coat. Microwave on medium high for one minute. Stir. Continue heating in 30 second increments, stirring every 30 seconds, until the chocolate can be stirred smooth. Make sure not to overheat it – that can cause it to clump. When the chips are all just about melted, but you can still see some unmelted chips, keep stirring and the few unmelted ones should melt while you stir.

Dip pretzels into melted white chocolate (using two forks to do the dipping is helpful as the excess chocolate can drip off easier) and lay flat on a piece of wax paper to harden.

Once the chocolate has hardened, pour about 1/4-1/2 cup of the red candy melts in a microwavable bowl and heat on medium high for 45 seconds. Stir. Continue heating in 20 second increments, stirring every 20 seconds, until the candy melts can be stirred smooth. (Same as the white chocolate steps above).

Store in a cool place (mine are fine on the counter) in an airtight container for up to 2 days.