Line a baking sheet with a silicone mat or parchment paper. Set aside.

In a small pot over the stove on low heat, combine the caramel bits and heavy cream. Stir frequently until the caramel is melted. This may take 10 minutes. 

The caramel will pool around the bottom of the pretzel as the caramel cools, this is normal and fixable! Once the caramel is set, take each rod and gently roll it either between your palms or roll it on the silicone mat. This will create pretzel rods that have a nice rounded shape. 

Cut the vanilla almond bark into smaller pieces and place in a microwave safe bowl. Microwave on 50% power for 2 minutes, stirring after each minute. Return to the microwave for 30 second intervals on 50% power until melted. 

Pour the almond bark into a tall drinking glass. Dip one pretzel rod at a time into the chocolate, allow the extra to drip off, then place the pretzel on the silicone mat to set. Repeat until all pretzels are dipped in chocolate. Allow them to cool and set completely before adding the gold mist.

Spray gold color mist over the white chocolate to give the pretzels a shimmery gold look. Store these caramel chocolate dipped pretzels in an airtight container on the counter (out of the sun) for up to 5 days.