# Components:
→ Candy Wands
01 - 10 pretzel rods or long cookie sticks
02 - 5.29 ounces white chocolate, melted
03 - 5.29 ounces milk or dark chocolate, melted
04 - 3.53 ounces rainbow sprinkles
05 - 3.53 ounces mini marshmallows
06 - 1.76 ounces candy-coated chocolates (e.g., M&Ms)
07 - 1.76 ounces gummy stars or shapes
→ Board Assembly
08 - 7.05 ounces assorted fruit gummies
09 - 3.53 ounces jelly beans
10 - 3.53 ounces licorice twists
11 - 3.53 ounces sour belts
12 - Edible glitter (optional)
13 - Fresh mint leaves (for garnish, optional)
# Directions:
01 - Line a baking tray with parchment paper to prevent sticking.
02 - Dip each pretzel rod or cookie stick halfway into melted white or milk chocolate, allowing excess chocolate to drip off.
03 - While the chocolate is wet, roll the dipped rods in rainbow sprinkles, mini marshmallows, or candy-coated chocolates according to preference.
04 - Place decorated rods on the lined tray and let them set at room temperature, or refrigerate for 10 minutes until firm.
05 - On a large serving board, position the candy wands at the center and surround them with assorted fruit gummies, jelly beans, licorice twists, and sour belts.
06 - Optionally sprinkle edible glitter and garnish with fresh mint leaves. Serve immediately or cover and store in a cool place until ready.
