In advance: Prepare candy clay, tint yellow; let set overnight. (2 oz. needed for each treat) Tint remaining candy orange. Mold two large candy shell domes for each treat following mold instructions. Chill until firm. For handles, dip pretzel rods 4 in. deep in melted orange candy; place on waxed paper-covered board. Chill until firm. Dip again to create a smoother look if needed; chill until firm.

Trim pretzel to 4 in. and attach to bottom of one dome using melted candy. Hold until secure; chill until firm.

Fill handle attached dome with candy; slide edge of top dome on warming tray and attach to bottom dome or attach with melted candy. Hold until secure; chill until firm. Roll out candy clay 1/8 in. thick. Cut a 9 x 1 in. strip; attach around center of maraca with melted candy. Trim off excess. Attach icing decoration with melted candy; let set.