1. Line a baking sheet with wax or parchment paper; set aside. Microwave 3 caramels for 10 seconds. Press them together, and roll between your hands to create a caramel rope that is about 12 inches long. Wrap the caramel rope around a pretzel rod, starting from the top and winding down to an inch from the bottom. Repeat with remaining caramels and pretzel rods.
2. Place 6 white chocolate cubes in a medium bowl. Divide remaining cubes evenly between 3 smaller bowls. Melt each bowl of bark individually until smooth. Dye the three smaller bowls with desired food coloring.
3. Dip a caramel-wrapped pretzel rod into the white bark, using a spoon to help pour melted chocolate over the pretzel until the caramel is completely covered. Make sure to keep the bottom inch exposed. Gently shake off excess, and place on prepared baking sheet. 
4. Immediately drizzle the colored bark over the coated pretzel rod, and then finish with sprinkles. Repeat with remaining pretzel rods. Refrigerate until chocolate is set (about 5 minutes).

Calories: 484, Fat: 22 g (20 g Saturated Fat), Cholesterol: 3 mg, Sodium: 153 mg, Carbohydrates: 71 g, Fiber: 0 g, Protein: 1 g.