Begin by setting the stage for your Ghost Pretzels! Line a baking sheet with wax paper, parchment paper, or a silicone mat to prevent the chocolate from sticking.

In a microwave-safe bowl, combine the Guittard Vanilla Milk Chips and ½ teaspoon of coconut oil or shortening. Microwave in 10-20 second bursts, stirring until fully melted and creamy, about 1-2 minutes.

Dip a mini pretzel into the chocolate using a fork. Tap the fork to remove excess chocolate and gently shake it a bit to create the ghost's mouth.

Immediately press two Wilton Candy Eyeballs into the chocolate coating at the top of the pretzel.

Continue dipping the remaining mini pretzels, reheating the chocolate as necessary to maintain smoothness.

Let your pretzels sit at room temperature for about 15-20 minutes or place them in the freezer for 10 minutes to harden.

Carefully peel the Ghost Pretzels off the baking sheet once the chocolate has set and arrange them on a festive platter.