-Melt your white chocolate in two separate deli cups and color them red and yellow. Pour them in a cup or something deep enough to dip your pretzel rods.
-Tilt your cup and dip the pretzel rods in your red and yellow chocolate. Give the pretzel a swirl to make sure you cover 3/4 of the pretzel rod.
-Tap the pretzel to remove excess chocolate, then place on a silicone mat or parchment paper. Let them sit for a few minutes to dry.
-Full your tipless bags with red and yellow chocolate. Cut a small hole on the tip of your pastry bags.
-Now that your pretzels are dry, drizzle them using the same colored chocolate.
-Drizzle the yellow pretzels and sprinkle your yellow non-pareils on. Place your aminal icing pieces at the bottom and spray some white or silver galaxy dust. Do the same for your red pretzels.
-You can place these in a box or wrap them individually in gusseted cello bags.
