Line a cookie sheet with parchment paper. Set aside.
Place corn syrup in a medium pan and heat over medium heat.
When corn syrup is heated (starting to bubble) add sugar and stir until well mixed.
Let syrup cook without stirring until it turns a golden color.
Remove from heat add butter and stir until blended.
Slowly add cream while stirring constantly to blend.
Transfer caramel to tall cup for dipping.
Dip each pretzel rod in caramel and place on prepared tray.
Refrigerate for 30 minutes to allow caramel to set.
Heat chocolate in microwave for 30 seconds and stir. Repeat until melted and smooth.
Transfer to tall cup for dipping.
Dip each caramel coated pretzel in chocolate to coat and return to tray.
Sprinkle with decorations while still warm.
Refrigerate for 30 minutes to allow chocolate to set.