To make white stars: Melt 1 (12 oz) package of white chocolate chips over a double boiler or in the microwave along with 1 TBS coconut oil.  Stir frequently and take off heat when almost melted to prevent scorching the chocolate.  Evenly fill the mini star mold with white chocolate.  Place in the freezer for 30 minutes or longer if needed, until set.  Remove from freezer and set aside to use as decorations.

Melt 1 (12 oz) package chocolate chips and 2 TBS coconut oil using the method above.  Transfer chocolate to a tall, thin glass.  Dip each pretzel stick in the chocolate and gently shake off the melted chocolate.  Transfer to a baking pan lined with parchment paper.  Repeat until all pretzels have been dipped.  Note: to keep the chocolate on the pretzels from pooling beneath the pretzels, transfer to another parchment paper after about 5 minutes.  This will leave behind a small pool of chocolate on the first parchment paper creating a cleaner look for the final end product.  Transfer to the refrigerator or freezer to set chocolate.

Melt 1 (12 oz) package white chocolate chips and 2 TBS coconut oil using previously described methods.  Transfer to a piping bag.  Using a criss-cross motion, drizzle over chocolate covered pretzels.  Immediately add sprinkles as the white chocolate quickly sets on the cold, chocolate covered pretzels.  At the top of the pretzel stick, add some white chocolate and affix one of the mini white stars.  Transfer to the refrigerator or freezer to finish setting.