Place almond bark in a microwave-safe bowl then microwave on high power for 1 minute. Stir well.
Continue microwaving in 30-second intervals, stirring often, until almond bark is fully melted and smooth.
Place a few pretzels into the bowl of white chocolate almond bark. Use a fork or chocolate dipping tool to remove the pretzels from the almond bark and tap off the excess.
Lay chocolate-coated pretzels out separately onto a sheet of waxed paper to dry. Dry completely.
When dry, place a few pretzels into each mini cupcake liner. Break sticks into pieces to fit in the cupcake liner.
Notes
Use any varieties of bite-sized hard pretzels or pretzel sticks. You can combine multiple pretzel varieties as I did. I used pretzel sticks, pretzel twists, and butter snaps.
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