Halloween Pretzels- easy, fast and fun!

Directions

1. For each owl pretzel, you need: 1 pretzel twist, 2 candy eyes, 2 mini chocolate chips, 1 candy-coated sunflower seed, and dark chocolate melting discs. To make 18 owls, melt 1 cup of dark chocolate for dipping and set aside ½ cup in a piping bag.
2. Using a fork, dip a pretzel twist into the bowl of melted dark chocolate. Gently tap the fork against the bowl to remove excess chocolate, then place the coated pretzel on a tray lined with wax paper. After coating 6 pretzels, move the tray to the refrigerator and chill for about 5 minutes to set the chocolate. Repeat until all pretzels are dipped.
3. Once the coated pretzels are on the tray, use a disposable piping bag (or a plastic bag with a tiny corner snipped off) filled with the reserved ½ cup of melted chocolate to fill in the pretzel holes, and pipe small dots for the ears and nose.
4. Attach two mini chocolate chips for ears, two candy eyes, and one sunflower seed for the beak onto the wet chocolate. Return the tray to the refrigerator until the chocolate is fully set.
5. For each ghost pretzel, you need: 1 pretzel twist, 3 black sequin sprinkles, and white chocolate melting discs. For 18 ghosts, melt 1 cup of white chocolate for dipping plus reserve ½ cup in a piping bag.
6. Dip each pretzel twist into the melted white chocolate using a fork, tap off excess, and place on a wax paper-lined tray. After every 6 dipped pretzels, refrigerate for 5 minutes to set. Continue until all pretzels are coated.
7. With the coated pretzels on the tray, use a piping bag filled with the reserved ½ cup of white chocolate to fill in the pretzel holes.
8. Pipe additional white chocolate over the top to cover the pretzel surface. While the chocolate is still wet, add three black sequin sprinkles for the eyes and mouth. Chill in the refrigerator until set.
9. For each pumpkin pretzel, you need: 1 pretzel twist, 1 green mini M&M, and white chocolate melting discs tinted orange with candy coloring (or you can use orange decorating sugar instead).
10. Dip the pretzel twist into the melted orange-tinted white chocolate using a fork, tap off excess, and place on a wax paper-lined tray. Immediately press a green M&M into the wet chocolate on top for the stem. After dipping 6, refrigerate for 5 minutes. Continue with remaining pretzels, then chill until completely set.
11. For each mummy pretzel, you need: 1 pretzel twist, 2 candy eyes, and white chocolate melting discs.
12. On a wax paper-lined tray, use a piping bag with ½ cup of melted white chocolate to pipe lines across the pretzel, creating the mummy wrapping effect.
13. Add two candy eyes onto the wet chocolate. Repeat for each mummy. After every 6, refrigerate for 5 minutes. Continue until all mummies are done, then refrigerate to set fully.
14. For sprinkle-dipped pretzels, you need: 1 pretzel twist, sprinkles or decorating sugar, and white or dark chocolate melting discs.
15. Dip each pretzel twist into the melted chocolate of your choice, tap off excess, and place on a wax paper-lined tray. While the chocolate is still wet, coat generously with sprinkles or decorating sugar. No refrigeration needed if you work quickly; otherwise, chill to set.