1. Line a large cookie sheet with waxed paper; set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, dulce de leche, and milk. Beat until combined, scraping sides of bowl occasionally. Beat in flour on low speed until combined.

2. Shape dough into fifty 1/2-inch balls. Place each ball on top of a pretzel. Top with the remaining pretzels; press top pretzels down gently.

3. In a medium saucepan cook and stir candy coating over low heat until melted. Remove from heat; cool for 15 minutes. Using a long-tined fork, hold each pretzel bite over saucepan and spoon melted coating over pretzel to cover, letting excess coating drip back into pan. Place coated pretzels on the prepared cookie sheet. Sprinkle with assorted sprinkles. Let stand until coating is set.

To Store:

Layer pretzel bites between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.