📋 Instructions

1. 1Line your tray — Line a baking sheet with parchment paper and set it near your work space so you can move fast once the chocolate is melted.
2. 2Melt the chocolate — Melt the white chocolate with the coconut oil in a heatproof bowl over barely simmering water (about 180°F / 82°C) or in the microwave in 20-second bursts, stirring until smooth and glossy with no lumps.
3. 3Dip the mummies — Hold each pretzel rod by the tip and dip about two-thirds of the way into the white chocolate, letting the excess drip back into the bowl. Lay it on the parchment and repeat with six rods.
4. 4Dip the ghosts — Spear each marshmallow with a toothpick and dip it fully, then lift and let it drip for a few seconds. Slide it onto the parchment and gently twist out the toothpick, smoothing the hole with a fingertip.
5. 5Add the eyes — While the coating is still tacky, press two candy eyeballs onto each ghost and onto the exposed top of each mummy. Work quickly, because once the chocolate skins over the eyes won't grip.
6. 6Pipe the bandages — Spoon the remaining white chocolate into a zip-top bag, snip a tiny corner, and zigzag thin stripes across each mummy, leaving a small gap for the face. Pipe a tiny squiggle mouth on each ghost with the black icing.
7. 7Chill to set — Slide the tray into the refrigerator for 20 minutes at 40°F (4°C) until the coating is fully firm and snaps cleanly when you tap it with a fingernail.
8. 8Dust and serve — Sift a light veil of powdered sugar over the ghosts for a soft spooky look, then arrange everything on a platter and serve.