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- Pretzel rods
- White candy melts or vanilla-flavored almond bark
- Black candy melts
- Milk chocolate morsels
- Star sprinkles
1. Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
2. Pour candy coating over two-thirds of the pretzel rod and shake gently to remove excess. If applying sprinkles, do so immediately rotating the pretzel rods to coat all sides. Larger sprinkles work best if placed individually.
3. Place pretzel rod on waxed paper or cooling rack. (Cook’s notes: Waxed paper makes for easier release.)
4. If dipping with additional colored candy melts, allow initial candy coating to set completely. Then, transfer candy melts to a zip-top freezer bag or disposable piping bag with the corner snipped. Drizzle candy coating over the pretzel rods. Before the pretzel sets, gently pick it up and move to clean wax paper.
5. Let pretzel rods dry completely before packaging or serving.
Store in an airtight container at room temperature. Placing in the refrigerator may cause the pretzel to soften.