Pretzel Sparklers

Line a baking sheet with waxed paper or parchment.

Melt the white baking chocolate gently, stirring until smooth, and add a little neutral oil only if needed for dipping.

Dip each pretzel rod halfway into the melted chocolate, letting excess drip back into the bowl.

Sprinkle the dipped ends with candy stars while the coating is still glossy.

Lay the rods on the prepared sheet and let stand until the chocolate is firm.

Store in a covered tin with parchment between layers.