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  1. When I do covered pretzels I melt the candy coating (I like to use almond bark) in a sauce pan and then cut a corner off of the pretzel bag to let the excess salt out and dump the pretzels straight into the sauce pan and stir carefully to not break the pretzels until they are completely coated and then spread out on either foil or pans to cool. This makes a lighter coating than dipping them and it less sweet (ie fewer calories!) and the assistants can add their extras while they are still wet.

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