# Components:
→ Pretzels
01 - 12 large pretzel rods
→ Chocolate Coating
02 - 8 ounces black candy melts or dark chocolate, chopped
→ Decorations
03 - 24 candy eyes
04 - 24 small pink candy-coated chocolates
05 - 3.5 ounces mini chocolate chips
06 - 24 thin licorice strings, cut into 1-inch strips
07 - Edible gold or silver sprinkles (optional)
# Directions:
01 - Line a baking sheet with parchment paper.
02 - In a microwave-safe bowl, heat black candy melts or dark chocolate in 30-second intervals, stirring thoroughly after each, until completely smooth.
03 - Dip each pretzel rod about two-thirds of its length into the melted chocolate, allowing excess to drip off.
04 - Place dipped pretzel rods on the prepared parchment-lined baking sheet.
05 - While chocolate is wet, attach two mini chocolate chips at the top for ears, two candy eyes directly beneath, and a pink candy-coated chocolate below for the nose.
06 - Gently press two licorice strips onto each side of the nose to resemble whiskers.
07 - Sprinkle edible gold or silver decorations if a shimmering effect is desired.
08 - Leave pretzel rods at room temperature until chocolate sets and is firm, about 20 minutes.
09 - Transfer to an airtight container and store at room temperature for up to five days.
