Line two large sheet pans with parchment paper. Set aside.

Melt the white chocolate wafers. Do this in the microwave in a heat-safe bowl in 30-second increments until the white chocolate is completely melted.
(I like to heat mine in 30-second bursts until they’re melted. Stir after each round so that the chocolate does not burn. If the white chocolate is still a little thick after it’s all melted, add a tablespoon of vegetable shortening or oil to help thin it out. This will make it easier for dipping.)

Dip the pretzels into the melted white chocolate. Use forks to dunk and flip the pretzels until coated.

Transfer the pretzels to the prepared sheet pan. Let them set for 30 minutes.

Melt extra white chocolate wafers and transfer to a piping bag. (You could also do this in a plastic bag.)

Snip the bag's tip, and drizzle the white chocolate over the pretzels to create a mummy pattern.

Once the mummy texture has been added, place the candy eyeballs on the pretzels. Have fun with them—they don’t need to be perfect!

Let the chocolate set for 30-45 minutes before transferring to an airtight container and enjoying!