Line a small tray with parchment or a silicone mat.

With gloved hands, divide the fondant into 5 golf ball-sized balls (about 40 grams each) , and one marble-sized ball. Add gel food coloring to tint each ball as desired. Wrap balls in clingfilm/plastic wrap, and keep wrapped when not in use.

Make fondant decorations, about 1 inch in size. (I made candy corn, ghosts, mummies, monsters, pumpkins, bats, and witch hats, but you can make any shapes you’d like!) Press each decoration onto the top of a pretzel stick, creating a 1/2-inch deep indentation. Remove the fondant decoration and return to tray. (As you work, keep the tray covered with a sheet of clingfilm/plastic wrap to prevent the decorations from drying too quickly.)

Arrange on prepared tray. Set aside and allow decorations to dry.

Assembly:

Melt each chocolate in a separate microwave-safe bowl.

Dip one end of each pretzel stick in the melted chocolate, then secure a fondant decoration on top. (I used dark chocolate for the black decorations, and white chocolate for the white, but you can use one kind of chocolate if desired.)

Return pretzels to tray and allow the chocolate to set at room temperature.

Store Halloween pretzels in an airtight container at room temperature for up to two weeks.