Instructions

1. 1

   Line a baking sheet with parchment paper. Arrange the pretzel twists and rods on the prepared sheet so they are ready to decorate (about 3 minutes). It's ready when the parchment lies flat and the pretzels are within easy reach.

2. 2

   Place the semisweet chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, for about 2–3 minutes total. It's ready when the chocolate is glossy and smooth with no unmelted chips.

3. 3

   Dip each pretzel twist into the melted semisweet chocolate, coating it evenly, and lift it out with a fork to let excess chocolate drip back into the bowl. Set the twists on the parchment-lined baking sheet (about 6 minutes). It's ready when each twist has an even coating and excess chocolate has stopped dripping.

4. 4

   Dip each pretzel rod into the melted semisweet chocolate, leaving about 2 inches uncovered as a handle. Rotate the rod to coat it evenly, then place it on the parchment without letting the chocolate-covered portion touch other rods (about 5 minutes). It's ready when the coating is even and the uncovered handle is clean.

5. 5

   Place the white chocolate chips in a clean microwave-safe bowl and microwave at 50% power in 20-second intervals, stirring each time, for about 1–2 minutes. Melt the orange candy melts separately using the same method, stirring until smooth. It's ready when both coatings are smooth and fluid enough to drizzle without lumps.

6. 6

   Transfer the melted white chocolate and orange candy melts into separate piping bags or resealable bags, snipping a tiny corner from each. Drizzle white chocolate over the chocolate-covered twists in intersecting lines, then drag a toothpick from the center outward to form spider webs; drizzle orange candy melts over some rods and add candy eyes or sprinkles while the coating is wet (about 7 minutes). It's ready when the spider-web lines are visible, the decorations adhere to the wet coating, and the rods have the intended Halloween designs.

7. 7

   Leave the pretzels on the baking sheet at cool room temperature for about 30 minutes, or refrigerate for 15 minutes, until the chocolate coating is firm. Keep the pretzels in a single layer while setting. It's ready when the chocolate feels firm to a light touch and the decorations no longer slide.

Used in this recipe: Piping Bags · Baking Sheet (Amazon, affiliate links)