Prepare two baking sheets by covering them with parchment paper. You will need one for the first part of this recipe, and the second later on.
Dip each pretzel rod in the marshmallow fluff. The fluff will need to be stirred regularly with a spoon, and you may need to use a spoon to spread the fluff further onto the pretzel rods. Place each one on the first baking sheet, making sure the fluff covered portions do not touch.
Freeze them for at least one hour, or until the marshmallow fluff pulls cleanly off the parchment paper when the pretzel is picked up.
Melt the chocolate chips and coconut oil together in the microwave in 30 second increments, giving a quick stir between rounds, until smooth.
Working quickly, dip the frozen fluff covered pretzel rods in the chocolate. Cover the marshmallow fluff completely. Add sprinkles if desired. If the fluff starts to stick to the parchment paper, put them back into the freezer for 10-15 minutes, then continue dipping.
Refrigerate or freeze the chocolate covered marshmallow pretzels to solidify the chocolate. These can be served frozen or at room temperature.