Preparation Steps

• Line one or two sheet pans with parchment or a silicone mat and place them in the fridge for 5 minutes to lightly chill. Pour toppings into shallow bowls. Set a tall heatproof mug nearby for dipping rods.
• Melt the chocolate: Place about 9 oz (roughly 3/4) of the semisweet wafers in a microwave-safe bowl with the oil, if using. Microwave at 60% power in 25-second bursts, stirring well between each, until mostly melted (about 1 1/2–2 minutes total). Stir in the remaining 3 oz to seed and smooth the chocolate until glossy.
• Dip pretzel rods: Pour some melted chocolate into the tall mug, filling it halfway. Angle and rotate each rod through the chocolate to coat. Gently scrape one side of the rod on the mug’s rim and tap the base to shake off excess. Lay on the chilled parchment-lined pan.
• Dip pretzel twists: Add 6–8 twists to the bowl of chocolate at a time. Flip with a fork or skewer until covered, lift individually, tap the fork on the bowl’s edge, and scrape the fork’s underside to remove extra chocolate. Place on the pan.
• Decorate: While the coating is still tacky, add sprinkles, nuts, and/or mini chocolate chips. Work in small batches so the surface doesn’t set before you garnish.
• Optional white drizzle: Melt 4–6 oz white wafers at 50% power in 20-second bursts, stirring between each. If thick, stir in a tiny splash of oil. Spoon into a small zip-top bag, snip a fine corner, and drizzle over pretzels once the first layer has begun to set (about 5–10 minutes).
• Set and serve: Let pretzels stand until fully firm, 20–30 minutes at room temp, or chill 5–10 minutes if your kitchen is warm.