Place a layer of wax paper (or parchment paper) on your cookie sheet and set aside.

Pour white chocolate melts into a large bowl. Stir in 1/2 tbsp vegetable and microwave on high for 30 seconds.

Remove from microwave and stir. Continue to microwave in 15 second increments, stirring in between, until chocolate is smooth and creamy. If chocolate is too thick, add more vegetable oil, just a little at a time. It should be melted enough for easy dipping but not too runny.

Pour chocolate into a tall, thin glass (or a tall dipping container). Dip 10 pretzel sticks into the chocolate, leaving about an inch on the end so you have somewhere to hold the pretzel.

Lay the pretzel sticks on the cookie sheet and sprinkle with the gold sprinkles and St. Patrick's Day sprinkles. Be sure you do this fairly quickly, because they won't stick to the pretzel once the chocolate hardens.

Now dip the remaining pretzels into the chocolate and place on cookie sheet. It's okay if this chocolate hardens a little, so you don't have to rush through these next steps.

Place 1/3 cup of the red candy melts into a small, microwave safe bowl. Stir in 1/2 tsp oil and microwave on high for 30 seconds.

Stir well and place back into the microwave in 15 second increments until completely melted. Use a funnel to pour it into a squeeze bottle,

Place the pretzels on the cooling rack and drizzle red chocolate over the pretzel. Go down about an inch or so from the top, being sure you're leaving enough room for all the other colors too.

Repeat with the remaining colors. If you're following the rainbow, you'll want red, orange, green, blue and purple.

If you have a lot of color hanging off the sides, life the pretzel, gift it a gentle shake, then place it back on the cooling rack. Place in the refrigerator until the chocolate hardens.