Place the white chocolate chips or candy melts in a microwave-safe bowl. If using coconut oil for a smoother consistency, add it now. Microwave in 30-second intervals, stirring well between each session, until the chocolate is completely smooth and melted.

Line a large baking sheet with parchment paper or a silicone baking mat. This prevents the ghosts from sticking and makes cleanup a breeze.

Using a fork or a dipping tool, submerge one pretzel at a time into the melted white chocolate. Ensure the pretzel is fully coated on all sides. Tap the fork gently against the side of the bowl to let any excess chocolate drip off.

Carefully place the coated pretzel onto the prepared parchment paper. Repeat this process for all pretzels while the chocolate is still warm and wet.

To give the ghosts a more “solid” appearance, use a small spoon or a toothpick to fill in the two top loops of the pretzel with a little extra melted chocolate. This creates a flat surface for the face.

While the chocolate is still wet, carefully place two edible candy eyes into the top two loops of each pretzel. Press them down slightly so they stay in place as the chocolate hardens.

Allow the ghost pretzel bites to sit at room temperature for about 30 minutes until the chocolate is firm. If you are in a hurry, you can place the baking sheet in the refrigerator for 10 minutes to speed up the setting process.